Denmark Chapitre
Copenhagen, January 25, 2020
Fabulous evening at the Hotel d'Angleterre
" Opera singer Mathilde Wallevik and her pianist Ole Jegindø Norup entertained us "

The renowned, luxury Hotel d’Angleterre built in 1755 by Jean Marchal was the venue for our New Year Gala Induction Evening. The occasion commenced in the Louis XVI Salon, with 52 people being inducted or promoted. After the ceremony we enjoyed champagne whilst mingling and meeting friends old and new.

Dinner for 183 was served in the hotel's impressive Grand Hall, the “Palm Garden”. It was spectacular. Bailli Délégué Jørgen Krenk, Member of the Conseil Magistral, welcomed everyone, especially our guests from Liechtenstein, Monaco, Norway, Sweden and Switzerland. Executive Chef Steen Kaspersen presented the menu before dinner commenced.

MENU

Oysters - fromage frais - berries - gold caviar
2018 Grand Bateau Blanc - Bordeaux

Pata Negra - long pepper - kataifi - veal jus
2013 Elder Rock ‘Bordeaux Blend’ - Monterey, California

Beef tenderloin - marrow - onion and truffle glaze
2016 Bodegas Luzon Crianza - Jumilla, Spain

Pine ice cream - verbena – buckwheat - milk flakes
2018 Finca La Linda Late Harvest Viognier
Mendoza, Argentina

Coffee and tea

Opera singer Mathilde Wallevik and her pianist Ole Jegindø Norup entertained us between the first and second courses with a potpourri from Carmen and other operas. Matilde and Ole are currently appearing in the highly-acclaimed Carmen at the Royal Opera House in Copenhagen. Before and after dinner Ole played ambient music making for a wonderful atmosphere.

Before the dessert Chancelier Thorbjørn Scott Moy gave a short speech in honour of Tim Vollerslev, Vice-Chairman of the Danish Sommelier Association, and awarded him the Bailliage’s Medal of Merit for his contribution for the Danish gastronomy.

After dinner, Thorbjørn commented on the menu and the service especially that it was courageous to serve an oyster course for so many people. He complimented them for really succeeding in making it a delicious dish. The tenderloin was served to perfection (on warm plates), the truffle sauce a dream.

Thorbjørn congratulated the service brigade for being very well organised. All guests were served practically simultaneously. Wine and water were served before one realised more was needed.
Bailli Délégué Jørgen Krenk had the pleasure of awarding the staff with the Bailliage of Denmark pin for first class service at a Chaîne event, to the applause from the entire party.

Torben Søemod
Conseiller Gastronomique