65 years Aniversary and Chapitre at Hotel d'Angleterre

Chaine Denmark had its Chapitre 2021 at Hotel d’Angleterre Saturday 11. september, the day the final corona restrictions were removed, so we were back to normal.

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, Cocktail & Champagne bar and a spa.

The Chapitre started in the Louis XVI Salon with Introduction/promotion of 56 people. Both before and 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” with 138 participants, and was quite a spectacular. Bailli Délégué Jørgen Krenk welcomed everyone, especially our guests from abroad.

The menu was presented by the new executive chef, Jakob de Neergaard.  He has previously worked at Søllerød Kro, and among the dishes was his signature starter “Caviar surprise” that he invented at Søllerød – but has since evolved.

GALA DINNER

CAVIAR SURPRISE
CHAMPAGNE DOYARD-MAHE // EMFREINTE BRUT
CHARDONNAY BLANC DE BLANCS

GLASSED VEAL SWEETBREAD WITH APPLE ONION PAPER,
PICKLED MUSTARD SEEDS AND REDCURRANTS
DOMAINE RIEFLE // L'ETOFFE ORGANIC 2019 ALSACE, FRANCE

BEEF TOURNEDOS WITH FRIED FOIE GRAS, BEET, PARSLEY PURÉE, BLACK TRUFFLE AND TRUFFLE ICECREAM
VIBERTI GIOVANNI // LANGHE NEBBIOLO 2019
PIEMONTE, ITALY

LEMON PIE WITH ITALIAN MERINGUE, BURNT WHITE CHOCOLATE, VERBENA AND PARSLEY ICE CREAM
YARDEN // HEIGHTS WINE 2017 GALILEE, GOLAN HEIGHTS

 

After the sweetbreads course, Grand Officier Maître Rôtisseur and Chancelier Thorbjørn Scott Moy held a short speech for Jean-Louis Lieffroy, the man that in 38 years made Falsled Kro great – and awarded him the Chaîne's Merit Medal for his contribution for the Danish gastronomy.

After the main course he held another speech for Merete Kudsk Jensen, an educator that this year celebrated 40 years anniversary as the waiter educator/matchmaker who with passion teaches the student the craft, and ensured that the right student is assigned to the right kind of restaurants, both things highly appreciated by the restaurants and the students, so she was therefore awarded the Chaîne's Merit Medal for her contribution for the Danish gastronomy scene.

At the traditional lineup, Thorbjørn Scott Moy, told that at his table they had been discussing what is the new “trend” in the Nordic cusine? They agreed that we are walking away from the highly decorated food, arranged with tweezers – to more focus on the taste. And the menu tonight was a good example of that – the dishes was nice, not over decorated – but the tastes was amazing. As example, Jakob de Neergaard’s  signature starter, the salty caviar, with the juicy lobster in the creamy Jerusalem artichokes panna cotta, was a dream. The wine pairing was carried out by our wine sponsor, Best Selection, and they were very finely matched.

Therefore 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.