Once again we visited Søllerød Kro (Sollerod Inn). Last year there wasn’t room for all who wanted to participate. It was same situation again this year! The event was fully booked two months in advance. Amongst participants were three Ambassadors to Denmark, along with several international visitors.

The Inn dates back to 1677 when the local priest got permission to open an inn for locals and travellers. The Inn was recently voted Restaurant of the Year in the Danish Dining Guide. It has had a Michelin star since 1987. Several Danish food critics were certain this year it would have been awarded its second Michelin star.

Søllerød Kro is led by Restaurant Manager and Sommelier Jan Restorff who has been at the Inn since 1999. Well-known within gastronomy, he has received numerous professional awards and is a key reason for the success of the establishment. Maître Rôtisseur Brian Mark Hansen is the Chef.

Brian’s gourmet education started at Ruth’s Hotel and later at Kong Hans Kælder (also a Michelin star restaurant). In 2007 he became Sous Chef at Søllerød Kro and Head Chef in 2013. Brian is 36 years old and has participated in several competitions with top results.

Before dinner canapés were enjoyed with Crémant de Bourgogne Brut from Vitteaut-Alberti. The menu was introduced by Jan and Brian.

MENU

Jerusalem artichoke bisque
hazelnuts, scallop quenelle, chervil
2016 Riesling SL - Schloss Lieser, Mosel

North Sea cod
browned cauliflower, Parmesan
gentle smoke
2014 L’Esprit de Chevalier Blanc - Pessac-Léognan, Bordeaux

Fried and braised veal
hay-cooked celery, cabbage, pickled onions
2016 Barbera d’Asti Superiore ‘Rive’ - Il Cascinone, Piedmont

Salted caramel, organic cream fromage, apples, rosemary
2011 Castelnau de Suduiraut - Sauternes

After dinner, the assembled brigades were given appreciation by Chancelier Thorbjørn S. Moy and Maître Sommelier David Adelhardt. Thorbjørn pinpointed the excellent coordination between kitchen and service as although we were a large party dishes were served very hot where appropriate. Also, the wine pairings had been excellent. The chefs’ craftmanship was spectacular, with several examples given - the scallop quenelle, the finely cooked cod, and the braised veal served with the fantastic siphon foam.

Then Bailli Délégué Jørgen Krenk awarded the staff Bailliage of Denmark pins for their first-class service. Maître Rôtisseur Brian was awarded a diploma acknowledging an extraordinarily good experience for the members and guests.

After dinner, coffee was served in the adjoining saloon together with excellent petit fours. Before heading home, we received a small gift from sponsor Ken Storkøkken.

Torben Søemod
Conseiller Gastronomique