The Bailliage was very fortunate to be able to hold this event given that it was just before the announcement of a new COVID-19 shut down.

After a three-year gap we were once again at Restaurant Brace in Copenhagen. On our previous visit, the owners, Maître Rôtisseur Nicola Fanetti and Maître Restaurateur Ursula Waltemath, had just opened the restaurant. We were excited to see if they could continue to maintain the very high level they showed last time. Looking at reviews on the internet, we were expecting a very solid performance.

Chef Nicola Fanetti has an impressive resumé. The youngest Head Chef for a Michelin starred restaurant in Denmark (Era Ora), position at Noma and so much more.

Due to the COVID-19 situation we went straight to our tables where we enjoyed Júlia Bernet ‘Ingenius’ Cava Brut Nature and canapés: potato basket with smoked mussels’ emulsion, dill, tomato powder and Signature carbonara snack.

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Hamachi with pistachio cream
green jalapeño oil, green tomato sauce
LRR 2018- Fazenda Prádio
Ribeira Sacra, Spain
[Notes: A white wine made from 100% Loureira
grapes, fermented and aged in old oak barrels]

Homemade sourdough bread, Thise's butter

Carnaroli risotto
cauliflower cream, cep mushroom jus
pickled dill flowers
Domaine Viret ‘Renaissance’ VDF 2015
Côtes du Rhône, France

Gothenburg's stuffed chicken wings
diavola sauce, uncinatum truffle
Eduardo Torres Acosta ‘Versante Nord’ 2018
IGT Terre Siciliana, Italy

Selection of cheeses
Hàrslevelu 2017
Somló kincse - Hungary

Lovage sorbet
Jersey yogurt foam, bee pollen tuile
50 gradi all'ombra 2017
Alessandro Viola - Sicily, Italy

Coffee or tea, petit four

Chancelier Thorbjørn Moy expressed his appreciation to the assembled brigades. He was very positive saying that it had been an outstanding evening with a well-prepared dinner and wine pairing. Thorbjørn highlighted some fantastic techniques used that were unexpected and had really worked very well. His only complaint (said with a big smile) was that the dessert simply wasn’t big enough!

The service staff were praised for their work having been very friendly, attentive and at the same time “invisible”.

In appreciation of their first-class service Bailli Délégué Jørgen Krenk, awarded the staff Bailliage of Denmark service staff pins reserved for only the best kitchen and service brigades.

Jørgen had, in anticipation of a fantastic evening, prepared a gold-framed diploma that he presented it to Chef Nicola to a resounding round of applause.

Torben Søemod
Conseiller Gastronomique