Denmark Festive Dinner
Copenhagen, November 24, 2018
Small brigades create perfect occasion

Our Christmas event was at the Michelin two-star Restaurant Trio. It is on the eighth floor of Axel Towers, the brand-new tower complex which is just in front of the main entrance to Tivoli Gardens.

Trio is the third restaurant owned by Søren Selin with Sommelier Christian Aarø. The kitchen is run by Simon Thrane, previously Sous Chef at the Michelin one-star Søllerød Kro. With Simon in the kitchen and Christian taking care of the wines, we knew this was going to be good!

Arrival in the restaurant is via its own elevator. We were greeted with Champagne Deutz Brut Classic and canapés before dinner. Bailli Délégué Jørgen Krenk welcomed the many guests, including visitors from Sweden and Belgium.

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Marinated scallops on cucumber
pickled rosehips
2017 Alvarinho, Quinta Soalheiro, Vinho Verde, Portugal

Fried hake
celery, dab (salted, dried, then smoked), porcini cream sauce
2017 Bourgogne Blanc, Domaine Chavy-Chouet, France

Fried calf sweetbreads, onions, pepper sauce
2015 Bourgogne Pinot Noir, Domaine Magnien, France

Breast of mallard duck
beetroot, blackcurrant, gastrique sauce with pickled berries
2017 Il Piccolo, Montecarrubo, Peter Vinding-Diers, Sicily

Cherry sorbet, vanilla cinnamon ice cream
almond base and meringue
Grahams ‘The Tawny Port’, Portugal

Coffee and tea

After dinner, Grand Officer Maître Rôtisseur Thorbjørn Moy gave the assembled kitchen and service brigades his appreciation. He expressed his amazement that such a fine dinner could be created and served by such small brigades.

He highlighted that the dishes were well crafted, making particular mention of the excellent sauce with the fried hake. The reworked version of the Danish rice pudding as a Baked Alaska where the interior stood perfectly shaped also received his recognition.

To applause from us all, it was with great pleasure that Bailli Délégué Jørgen Krenk awarded the staff the Bailliage of Denmark pin for first class service.

The party continued in the restaurant’s cocktail bar on the ninth floor.

Torben Søemod
Conseiller Gastronomique