2020 Restaurant Brace

Chaîne des Rôtisseurs de Danemark was very fortunate to be able to hold this event, just before the announcement of a new corona shut down. We were once again – after 3 years - at Restaurant Brace in Copenhagen. At our last visit, the owners - Maître Rôtisseur Nicola Fanetti, and Maître Restaurateur Ursula Waltemath – had just opened the restaurant, so we were excited to see if they could continue to keep up the very high level they showed us last time. Looking at reviews on the internet, we were expecting a very solid performance.
 Nicola Fanetti has an impressive resumé. The youngest head chef for a Michelin star restaurant in Denmark (Era Ora), position at Noma, etc.

Due to the corona situation we had to go straight to our tables, and there we started up with champagne and canapés.

 Canapés

Potato basket with smoked mussels emulsion, dill and tomato powder

Signature Carbonara snack
Ingenius 2017- Julia Bernet

Courses

Hamachi with pistachio cream green jalapeño oil and green tomato sauce
Lrr 2018- Fazenda Pradio

Homemade sourdough bread and Thise's butter

 Carnaroli risotto with cauliflower cream cep mushroom jus and pickled dill flowers
Renaissance 2015- Domanine Viret

 Gothenborg's stuffed chicken wings with diavola sauce and uncinatum truffle
Versante Nord 2018- Eduardo Torres Acosta

Selection of cheeses
Hàrslevelu 2017- Somló kincse

Lovage sorbet with Jersey yogurt foam and bee pollen tuile
50 gradi all'ombra 2017- Alessandro Viola

 Petit four
Coffee, tea

 

Chancelier and Grand Officier Maître Rôtisseur Thorbjørn Moy gave the assembled brigades his appreciation. He was very positive, saying that it had been a fantastic evening with a well-prepared dinner and wine pairing. Thorbjørn highlighted some fantastic techniques they have been using, that were unexpected and had really worked very well. The only thing he could put his finger on was that the dessert simply wasn’t big enough! J.

The service staff was also praised for their work – they had been very friendly, and attentive – and at the same time been “invisible”. Afterwards 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. Jørgen had – in anticipation of a fantastic evening - prepared a gold-framed diploma that he presented it to Nicola, to the applause of the party.