Chaîne des Rôtisseurs

Boot Katrine

We revisited the restaurant Støvlet Katrine (Boot Katrine) in Sorø – 1 hour drive from Copenhagen. Our
host for the evening was owner and Maître Restaurateur Lars Mortensen. Since the last time, they have a new Chef de Cuisine, Maître Rôtisseur Lasse Zacho Andersen. But we did not have to miss the previous chef (who after have been running Vallø Castle Restaurant), Maître Rôtisseur Benjamin Thielgaard, has returned as souschef. The restaurant is truly a Chaine restaurant, as they also have Maître Restaurateur  Savanna Rômer-Korp in charge in the restaurant.

The restaurant building was originally a private house purchased by King Christian VII for his
mistress, from 1767-1768, who was known by the nick name “Boot Katrine”.
Since last time many things have happened with the house, as a fire in 2019 destroyed the kitchen section of the restaurant – but within 6 months, the entire house was restored, resulting in an even more amazing visit than the last time.

The wines were chosen by our wine sponsor: Best Selection.

MENU AND WINES

3 Canapés :

OYSTERS - WINE – CAVIAR
POTATOES - TROUT – LEAVES
CELERIAC - HAZELNUT - TRUFFLE

CHAMPAGNE DOYARD-MANE // EMPREINTE. BRUT
CHARDONNAY, BLANC DE BLANCS, CRU

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LUMPFISH ROE - SOUR CREAM - HERB SALAD
KORRELL // GRAUER BURGUNDER 2020
NAHE, GERMANY

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BRILL - HAY – SMOKE
LA CREMA // CHARDONNAY MONTEREY 2016
CALIFORNIA, USA

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PITHIVIER - SAVOY CABBAGE – MADEIRA
NICOLAS POTEL // BEAUNE 1 ’CRU LES GREVES 2014
BOURGOGNE, FRANCE

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BLOOD ORANGE - BUTTERMILK - FRENCH ALMOND CAKE
KLEIN CONSTANTIA // VIN DE CONSTANCE 2018
CONSTANTIA, SOUTH AFRICA

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After the dinner, we had the traditional lineup of the white and black brigades, and as usual, Grand Officier Maître Rôtisseur, Thorbjørn Moy gave them his appreciation. He highlighted the canapés:

Delicious lightly poached oysters with herbal cream, perfectly cooked.
Lightly hot-smoked trout with leafy leaves and a very flavorful potato foam.
Truffle and celery, a brave composition that was completed with hazelnut falcons.

On the menu he highlighted:
This year's first lumpfish roe, served on a base of sour cream with a super delicious warm horseradish cream, that gave a tasty edge to the whole dish.

Brill,  a large nice piece with inlays of turbot soufflé stuffing and au gratin with Prana doche cheese, the delicious aged cheese that provided a good counterpoint to the light fish taste

Pithivier is a closed pie, and here it was made a la Wellington with inlays of mushrooms, perfectly rounded off with roasted pigeon and spinach. Such a dish requires the skill of many people.

The beautiful dessert dish with buttermilk ice cream, blood orange inlays and a petit four with almonds and amaretto.

And in the end, homemade chocolate pralines with white chocolate truffle, and a good filter coffee, were a worthy end to a glorious meal, filled with good craft traditions, very much in the spirit of The Chaine.

In conclusion, Bailli Délégué Jørgen Krenk, in appreciation of the first-class service, rewarded the brigades with the Danish Chaine service pin, for their truly excellent performance.