Denmark Dinner
Copenhagen, November 27, 2020
An experience in taste, finesse and skill
" Service was flawless, smiling and professional "

Late 2020 brings continuing hard times for our friends in the hospitality industry. Many countries across Europe are experiencing COVID-19 lockdowns and forced closures of restaurants.

In Denmark, restrictions in force are the rule of 10: all restaurants and bars must close at 10pm and a maximum of 10 people in one group.

At present, it is therefore not possible to arrange the usual Chaîne gatherings. What can be done is to dine out with family and close friends!

The Bailliage has therefore launched the support initiative “Chaîne Dine-around” for associated, participating restaurants.

Members are instructed to:
1. Select a participating restaurant
2. Book seats on-line via restaurant's website, mentioning “Chaine”
3. Enjoy the luscious menus at discounted prices

So it was that a party of four Denmark Chaîne members visited the participating restaurant “No. 2” in Copenhagen.

No. 2 is owned by Échanson Christian Aarø. He also owns the Michelin 2-star “AOC” and the famed “Trio” restaurants. Christian makes sure to circulate his front-of-the-house and kitchen staff among his three restaurants, the result being a very high level of service and cuisine in each of the restaurants.

Due to the mandated closing hour of 10pm, the dinner started early at 5.30pm. It made for enough time to get through the sumptuous six-course tasting menu.

MENU

Iberico bellota [1] and duck “crumplings” [2]

Nyetimber Sparkling Rosé Brut
West Chiltington, Sussex, England

*Ed-1 .cured ham from free-range pigs that roam oak forests
along the border between Spain and Portugal eating
only acorns during their fattening period

[Ed-2. crumbed dumplings - crumplings!]

Fried monkfish
grilled cone cabbage, dill sauce
‘Urban R’ Riesling 2019
Weingut Lesehof Stagård, Kremstal, Austria

“Christanshavner roll”
Langoustine with smoked cheese in a pancake
Meursault ‘Les Vireuils’ 2018
Domaine Chavy-Chouet, Burgundy, France

Roasted turbot
Jerusalem artichokes, mushrooms
Meursault ‘Les Vireuils’ 2018
Domaine Chavy-Chouet, Burgundy, France

Grilled duckling
fried red cabbage, celeriac-prune purée
Rioja ‘Pancrudo’ 2017
Bodegas Gomez Cruzado, Rioja, Spain

No. 2’s cheese dish with truffle
Rioja ‘Pancrudo’ 2017
Bodegas Gomez Cruzado, Rioja, Spain

Pear tart
ice cream on cardamom and cinnamon
Graham’s 10 year old Tawny Port
Douro Valley, Portugal

Each served dish was an experience in taste, finesse and high skill. All sauces were served separately. Plates were hot with warm dishes. There was a keen eye on the small details. Service was flawless, smiling and professional. Timed to perfection, we finished and left at 9.50pm. The restaurant closed its doors 10 minutes later behind the last guest to leave.

Due to the nature of the visit and with other guests in the restaurant, there was not the usual communal praise to the brigades. However, we made sure to give very good, direct appreciation instead to the staff members.

Jørgen Krenk
Bailli Délégué