2020 New Year's Gala and Chapitre at Hotel d’Angleterre

Chaine Denmark had its New Year's Gala and Chapitre at Hotel d’Angleterre on Saturday 25. January 2020.

Hotel d'Angleterre was built in 1755 by Jean Marchal and is one of the first luxury hotels in the world. It is rated as one of the finest hotels in Denmark and has 30 rooms, 60 suites, one Michelin-restaurant, a Cocktail & Champagne bar, and a spa.

The Chaine Arrangement started in the Louis XVI Salon, with Induction/promotion of 52 people. After the Ceremony we were served champagne and had time to mingle and meet old and new friends.

The Dinner was served in the hotel's impressive Grand Hall “Palm Garden” and with 183 participants it was quite spectacular. Bailli Délégué Jørgen Krenk welcomed everyone, especially our many guests from abroad, including Norway, Switzerland, Liechtenstein, Monaco and Sweden.

The menu was presented by Executive Chef Steen Kaspersen before the dinner.

Between the starter and the first course we had a short musical feature, with Royal Opera singer Mathilde Wallevik. She and her pianist Ole Jegindø Norup entertained us with a small potpourri from Carmen and other popular Operas. Ole and Matilde are actually appearing in the highly acclaimed opera Carmen, which is playing at the Royal Opera House, but they had taken time off to entertain the members and guests from Chaîne.

Before the dinner and also later, the pianist entertained us with some ambient music.


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Oysters - fromage frais - berries - Gold caviar
2018 Grand Bateau Blanc, Bordeaux

Pata Negra - long pepper - kataifi - Veal juice
2013 Elder Rock, Bordeaux Blend, Monterey, California


Beef tenderloin - marrow - onion & truffle glace
2016 Bodegas Luzon Crianza, Jumilla, Spain

Pine ice cream - Verbena - buckwheat & milk flakes
2018 La Linda, Late Harvest Viognier, Mendoza

 

Coffee and tea

 

Before the dessert, Grand Officier Maitre Rosisseur and Chancelier Thorbjørn Scott Moy held a short speech for Tim Vollerslev, the Vice-Chairman of the Danish Sommelier Association – and awarded him the Chaîne Medal of Merit for his contribution for the Danish gastronomy.

After the dessert there was line-up of the extensive kitchen- and service brigades, and Thorbjørn commented on the menu and the service. He expressed that it was courageous to serve an oyster course for so many people, but that they really succeeded making it a delicious dish for everyone to like, with the small cucumber pieces and the crumble – and having it served with sturgeon caviar as well wasn’t bad either. The tenderloin was served to perfection (on warm plates) and the truffle sauce was a dream. The service was very well organized. All guests at the table was served practically simultaneously, and they were omnipresent to ensure that special dishes were served at the right place and special wines/juices were always served correctly. Wine and water were served before anyone needed to think about it. Bailli Délégué Jørgen Krenk therefore had the pleasure of awarding the staff with the Danish service pin for 1st class service at a Chaîne event, to the applause from the entire party.

 

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