Denmark Chapitre
Bornholm, August 23-24, 2019
Summer delights on Bornholm
" The Gala Dinner was at Restaurant Pony at Nordlandet with most spectacular sea views "

Our Summer Chapitre took place on Bornholm. The island is the sunniest place in Denmark so much so that certain crops like figs and durum wheat can be grown here and to the highest quality.

Friday morning in bright sunshine, “Part One” of our gastronomy tour began at the island’s northern tip with the following visits:
- Lehnsgaard oil mill: producer of many high-quality oils and mustards
- Hallegaard: a local slaughterhouse and butcher’s shop followed by a product tasting
- Svaneke Bryghus brewery: tour followed by lunch in the brewery’s restaurant with a beer tasting and traditional Danish smørrebrød (open-faced sandwich).

The afternoon was dedicated to the picturesque city of Svaneke known for its locally-produced candies. As we toured the island our coach driver indicated historic sites and told us about the island’s history.

The Welcoming Dinner for the Chapitre was at the prize-winning inn Christianshøjkroen, located in the small village of Aakirkeby. Head Chef Troels Madsen and Restaurant Manager Niels Brandt Grønbech were the hosts. Troels and Daniel Kruse (Chef of the year 2012, long-time member of Denmark’s National Chef Team, Bronze Medal winner in 2016) have been developing Christianhøjkroen as a top gastronomic restaurant.

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Canapés
Crémant de Bourgone NV
Bailly Lapierre, Burgundy

Salmon | Clam | Green
2012 Riesling Von Muschelkalk
Patrick Schürlaubl, Pfalz, Germany

White fish | Cauliflower | Garlic
2015 Dario Coos Ribolla Gialla
Venezia Giulia IGT, Italy

Celery | Beetroot | Havgus (cheese) | Herbs
2015 Konrad Salwey Spätburgunder Trocken
Baden, Germany

Chicken | Corn | Chanterelles | Hearts | Smoked cheese
2017 Bourgogne Pinot Noir
Lou Doumont, Burgundy

Chocolate | Blackberries | Vanilla
Homemade Blackberry Wine
(made with bitter, blackberry juice, citrus, forest berries
dry Sauvignon Blanc, sugar and honey)

Coffee or tea

Chancelier Thorbjørn Moy and Échanson Jens Steffen Hansen gave their appreciation after the dinner for the assembled brigades.

On Saturday came “Gastronomy Tour Part Two”:
- sheep farm including sheep dogs in action
- traditional 100 year-old smoke house including lunch*
- farmers market in Rønne where we explored the stalls
- tasting rhubarb gin and oak cask Akvavit at a local distillery.

* In early 1900s, Bornholm had a golden age for smoked herrings - silver ones went into the smokery and emerged gold coloured! Lunch featured the traditional “Sun over Gudhjem” which is smoked herring on rye bread, served with egg yolk, chives and slices of radishes.

The Induction Ceremony, presided over by our own Bailli Délégué in his capacity as a Member of the Conseil Magistral, took place in Østerlars Kirke the largest of the island's four round churches. Members from both Denmark and abroad received ribbons and insignia, the local priest shared the story of the church and the choir sang.

The Gala Dinner was at Restaurant Pony at Nordlandet with most spectacular sea views. Sparkling wine and canapés were served outside before moving inside for the dinner.

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Ceviche of hake, horseradish cream, pickled fennel, dill
2018 Weingut Seehof Riesling Trocken 'S'
 Rheinhessen, Germany

Veal tartare, local tomatoes, pepper emulsion, cress
2018 Rieffel Pinot Noir 'Nature'
Alsace, France

Long-cooked pork neck, onions, mizuna, browned butter
2016 Gigondas - Domaine. Gour de Chaulé
 Southern Rhône Valley, France

Baked plums and blackberries, tonka beans parfait, hazelnut
NV Norton Late Harvest Chardonnay
Mendoza, Argentina

Coffee with sweets

After the dinner Bailli Délégué Jørgen Krenk praised the assembled brigades for their commitment and professionalism.

Torben Søemod
Conseiller Gastronomique