Chaîne des Rôtisseurs

2019 10 - Gourmet at La Cocotte - Glostrup Parkhotel

The Chaine’s October event took place at the newly renovated Park Hotel’s gourmet restaurant La Cocotte.
La Cocotte was one of the first two restaurants that received a Michelin Star in Denmark – in 1983. The chef at that time Jan Cocotte-Pedersen was also the first Dane to win the Bocuse d’Ór. Now the La Cocotte is under chef Sune Laurén. Sune was learning cooking at La Cocotte. After he finished his training, he was among other places at Søllerød Kro, but since 2007 he has overseen La Cocotte to ensure that it keeps its high gastronomic level. La Cocotte is also very well known for its wine list, and its cellar has in many years been awarded “Best Award of Excellence” by the wine-magazine Wine Spectator. The cellar is handled by Maître Sommelier David Adelhardt and he received us together with Maître Restaurateur Rasmus Andersen in the hotel lobby. We knew already that the menu was looking extremely good, so we were looking forward to the evening.

We started in the adjacent room where champagne and canapés were served  -  2 kinds of crisps made on shrimps and mushroom and deep-fried chicken feet, all served with some delicious dips.

Menu

Canapés
Champagne, Bonnaire Blanc de Blanc, Grand cru Cremant

Roasted langoustine - fermented thin carrots -black garlic - hay cream
2017 Burgundy Blanc, Domine Leflaive, Puligny-Montrachet

Foie gras terrine - borettane onions in balsamic - blackberries - tarragon-crispy
2015 Pinot Noir “Goodchild High 9”, Lucas & Lewellen, Santa Maria Valley

Deer fillet - chanterelles - horse beans - late raspberries – game jus
2015 Barbaresco, Bruno Rocca, Piedmont

Mont d'or – bread
2012 Blanchot, Domaine Servin, Chablis

Prunes in Armagnac - vanilla ice cream
1982 Colheita Port, Weise & Krohn, Douro

Coffee and tea

After dinner, Grand Officer Maître Rotisseur Thorbjørn S. Moy and Echanson du Danemark and Sommelier, Jens Steffen Hansen gave the assembled kitchen and service brigades their appreciation – They both loved the way that they had a sense for detail, both the kitchen and service brigades. Thorbjørn talked a lot about the different techniques that the kitchen staff had been used for the processes. The wine was especially praised. It was noted that they had gone “all in” on the wine – and was all on an exceptionally high level.  Bailli Délégué Jørgen Krenk, therefore, had the pleasure of awarding the staff the Danish service pin for 1st class service at a Chaine event, to applause from the entire party.

Afterward, we had coffee and tea and some nice petit fours. Some guests had taken advantage of the special rates for the rooms – so they could take special advantage of the very well equipped bar!