Our first event in 2019 was the traditional New Year's Chapitre. It took place at Schæffergården, the Rococo style castle built by the famous architect Dietrich Schäffer in 1755.

The castle was used by the King of Denmark, Christian X, and his brother Prince Harald as a hunting castle. Today it is owned by the Foundation for Danish-Norwegian Cooperation and functions as a hotel with gourmet restaurant. Its Director is our own Maître Rôtisseur Peter Gerløv Feddersen. Peter has a very solid gastronomic background as a chef at Hotel Hesselet, at Crown Prince Frederik's court and at Restaurants Restaurationen and Divan 2.

The evening began with an Induction Ceremony in the grand salon on the top floor of the castle. After which we assembled in the garden room below for cocktails and canapés.

Dinner was in the hotel's Restaurant Wohlert with a menu created by Head Chef Kristian Lander and his team. The restaurant has recently won the prize as Denmark’s best ‘Luxury Hotel Restaurant’. It is renowned for its classic values, good craftsmanship and the combination of contemporary gastronomy with exquisite Danish ingredients from the current season.

Before the dinner, Bailli Délégué Jørgen Krenk welcomed everyone, especially visitors from Hungary, Finland and Sweden. Then Grand Officier Maître Rôtisseur Thorbjørn Moy gave a short speech about one of the most famous Danish chefs, Maître Rôtisseur Søren Gericke who was at the dinner. To standing ovations and as the first Danish chef, Søren was presented with an award for his lifetime achievement promoting Danish gastronomy.

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Crab, celery broth on blue mussels
dill, frozen celery cream, crispy oats
2017 Petit Clos Sauvignon Blanc
Marlborough, New Zealand

North Sea cod
hazelnuts, cauliflower
reduced cream sauce, watercress
2017 Sherwood Estate Pinot Gris ‘Stratum’
 Walpara Valley, New Zealand

Finnish beef fillet from Freygaard
beetroot, dark berries, red onions, polenta, tarragon
2016 Tommasi Graticcio Rosso Appassionato
Veneto, Italy

Dream cake
blood orange, salted caramel, crispy meringue
2002 Cazes Ambré - Rivesaltes France

Coffee and tea
Sweet digestif greetings from Schæffergården

Following dessert, Grand Officier Maître Rôtisseur Thorbjørn Moy and Échanson Jens Steffen Hansen gave their appreciation to both the kitchen and service brigades as their performance had been top notch.

After the appreciation, Bailli Délégué Jørgen Krenk awarded Bailliage of Denmark service staff pins to the brigade for their first class service.

Once again, our main sponsor Ken Storkøkken had an exciting present for us as we left.

The party ended long after midnight as everybody was enjoying continuing a fantastic evening at the cocktail bar.

Torben Søemod
Conseiller Gastronomique