Denmark Dinner
Helsinger, August 25, 2018
Gourmet dining with Maître Rôtisseur Casper Sobczyk

The Bailliage’s first event after the summer break was in the Marienlyst Strandhotel’s gourmet restaurant “Brasserie 1861”.

In his welcome Bailli Délégué Jørgen Krenk greeted members and guests including international visitors from Sweden, Belgium and France.

With a very impressive résumé, the style of Head Chef Casper Stuhr Sobczyk, Maître Rôtisseur, has been compared to Wasim Hallal from Michelin restaurant Frederikshøj in Aarhus.

Chef Casper explained the processes involved when creating a new dish taking into consideration that it needs to be used in different seasons with different ingredients yet the same flavours. It took six weeks to perfect the dessert’s ice cream!

At the reception Champagne Pol Roger Brut was enjoyed with a delicious selection of canapés: Oysters with vinaigrette; Smoked Ham from Skagen; Crayfish salad. The crayfish salad was particularly appropriate given our proximity to Sweden where, at the time of our event, the country’s famous “crayfish-parties” are in full swing.

MENU

Salmon, crisp, German turnip
Trimbach Riesling Réserve - Alsace

Scallop in its shell
North Coast Chardonnay, Sebastiani - Sonoma

Seasonal beef tenderloin
Château la Closerie de Camensac - Bordeaux

Verbena white chocolate almond cake
Château du Mont - St. Croix du Mont, Bordeaux

Coffee with sweets

After dinner, Grand Officer Maître Rôtisseur Thorbjørn Moy and Échanson Jens Steffen Hansen gave the assembled kitchen and service brigades their appreciation.

The starter received special praise also the perfectly selected wines. Thorbjørn made particular mention of the kitchen staff’s different techniques especially preserving good old-fashioned ones such as cooking the meat without using sous vide!

The front of house brigade was praised for the excellent service. Thorbjørn was very pleased with the staff’s personal touch. For example, one of the waiters could speak French and took time to chat with our French speaking guests.

Concluding the event, with much applause from the entire party Bailli Délégué Jørgen Krenk took great pleasure in awarding the restaurant’s staff members with Bailliage of Denmark pins for first-class service.

Torben Søemod
Conseiller Gastronomique