2020 Skudårsmiddag Søllerød Kro

La Chaîne once again visited Søllerød Kro (Sollerod Inn). As was the situation one year ago, the event was booked to capacity almost 2 months in advance.

This time the evening was also an Induction Dinner for our new Conseiller Culinaire, the Head Chef of Søllerød Kro Brian Mark Hansen.

The Inn dates back to 1677 when the local priest got permission to open an Inn for the locals and people travelling by. The Inn has had a Michelin star since 1987. It does holds a very high level, being recently awarded the price as Nordic Restaurant of the Year.

Søllerød Kro is led by Restaurant Manager and Sommelier Jan Restorff who has been at the Inn since 1999. He is a known name within gastronomy, he has received numerous professional awards and is a key reason for the success of the Inn. The Chef de Cuisine Brian Mark Hansen has been at Ruth’s Hotel and later at Kong Hans Kælder (also a Michelin star Restaurant) before becoming sous chef at Søllerød Kro in 2007 and eventually head chef in 2013. Brian is 37 years old and has participated in several competitions with top results. The Inn was recently voted Restaurant of the Year in the Danish Dining Guide.

On the evening, the menu was together presented by Jan and Brian:

Canapés
Cremant de Bourgogne Brut, Vitteaut-Alberti, Burgundy

Bisque of lobster with celery & mushrooms
2018 Riesling Trocken, Fritz Haag, Mosel-Saar-Ruwer

Young rooster with onion & apple
2016 Rully “Les Villeranges”, Domaine Faiveley, Burgundy

Presa, grilled plum, black cabbage & aromatic pepper
2015 Barolo, Le Radici, La Morra, Piedmont

Salty red a surprise - almond, sorbet, vanilla & roasted meringue
2017 Carmes de Rieussec, Sauternes, Sauternes, Bordeaux

Coffee & sweets

 

After the dinner, the assembled brigades were given appreciation by Chancelier, Grand Officier Maître Rotisseur Thorbjørn S. Moy.

After the appreciation Bailli Délégué Jørgen Krenk awarded the staff the Danish Chaine service staff pins for their first-class service.

After dinner, coffee was served in the adjoining saloon together with excellent petit fours. Before heading home, we received a small gift from sponsor Ken Storkøkken.

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