Chaîne des Rôtisseurs

2021 Á Terre

Á Terre was the venue for our first arrangement after the summer break. It is located very centrally behind the Royal Theater in the center of Copenhagen. Á Terre is owned and run by Maître Rôtisseur Yves Le Lay, who has a very impressive cv – ie. at Restaurant Herman – Nimb (1* Michelin), Søllerød Kro (1* Michelin) and Falsled Kro. The restaurant also won the Best New Restaurant 2019 and has received very impressive reviews. When the arrangement was announced, it was sold out in 45 minutes !!
Bailli Délégué Jørgen Krenk had changed the dress code of the event to Smart Casual as the weather was still very warm. We received the welcome crémant in front of the restaurant where we mingled until we were summoned to the table.

Crémant de Bourgogne, François Mikulski, Mersault, France

Amuse bouche

Ceviche of Sandart (Pikeperch)
Cucumber, Haricots Verts, Soya & Jalapeño
Savignon, Hervé Villemade, 2018

Edible Crab (taskekrabbe)
Tomato, pepper, eggplant & hazelnut
Gerwurtztraminer, Domaine Weinbach, 2018

Lamb Culotte
Carrots, Peas, Vadouvan & Salsa Verde
DelTros, Sabaté i Mur, Piorat 2007

Île Flottante
Strawberries, Olive Oil & Black Olives
Strawberry Bellini

After the dinner, we had the traditional lineup of the staff, and 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. He particularly noted that the Edible Crab was paired with a Gerwurtztraminer – and thought that maybe we were having a cheese dish – but the very bold wine pairing was a success – as the transformation of the wine with the dish was fantastic.
He was also very impressed by the French (Belgian) ambiance, with TinTin in the restrooms – as book and sound – in French of cause – and a service that was in top gear, made the restaurant to stand out as something very special.
He noted that the restaurant had the MICHELIN Plate: Good cooking – it could very well become a star.

Afterward 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 expected that the evening would be fantastic, so he had also prepared a diploma for a fantastic evening with The Chaine and presented it to Yves, to the applause of the party.