2020 Bienvenue au Restaurant Bacchus, Odense

After the long 7-months Corona break, La Chaîne de Danemark once again started up its events. The venue of the evening was in the Fionan capital Odense for a revisit to Restaurant Bacchus (The Roman name for the Greek god of wine) to enjoy the upgraded restaurant, which had moved to a bigger and better location.

Bacchus was founded in 2015 by Stephane Libourel. He is a French chef, with his gastronomic travels taking him to Aberdeen, London, Århus and finally Odense, where he was recruited for the famous “Under Lindetræet” Restaurant. After 5 years he started up his own restaurant. His style is very Traditional French – it still includes the politically unpopular ingredient, Foie gras, that many restaurants now tend to avoid, but since our last visit there were more traditional bistro dishes on the menu, such as beef bourguignon, tart tatin etc., and the menu has been upgraded to a luxury gourmet level. In 2017 he won the award – Bistro/Brasserie of the Year, and Stephane continues to receive excellent reviews. New this time was also a new pastry chef Maria, and knowing that this is one of Stephane’s specialties, this would be very interesting. The dinner started at 6, due to new corona regulations that the restaurant had to close at 10.


Welcome with Canapés


Fried Redfish (Norway Haddock), on skin, a la Bouillabaisse, Lobster fricassee.
Les Mésanges, 2019, Les Vignerons Castelas, Cotes du Rhone Blanc


Stuffed jumbo morels, Guinea fowl, Mushrooms, Madeira sauce.
La Taupe, 2015, La Fille de Gamla Stan, Burgundy Rouge


Beef 3 ways, Rosa, Crispy, Bourguignon.
Ventoux, 2017, Domaine La Martinelle


Craquelin | Apple Variation | Hazelnut cream | Green apple sorbet.
(the first creation from Bacchus' new pastery chef, Maria)
Coteaux du Layon, 2018, Chateau Perray Jouannet


At the end of the dinner we had the traditional lineup of the entire staff, and Grand Officier Maître Rôtisseur Thorbjørn Moy delivered his appreciation. He was very pleased with the craftsmanship they showed in every dish. New among the staff was also a 16-year-old new cook apprentice that participated in the service for the first time. Thorbjørn praised his work and gave the advice to keep up the good work, and always be on time, as he has a French employer!

The Lobster tail in the fish course, the Stuffed jumbo morels and the 3 kinds of beef were praised, and was topped with the fantastic Craquelin, that was shaped into an apple, with some very fine details. After the appreciation Bailli Délégué Jørgen Krenk, in appreciation of their first-class service, awarded the staff the Danish Chaine service staff pins, reserved for only the best kitchen and service brigades, to the applause of the party.