Chapitre at D'Angleterre 2022

We once again had the yearly Chapitre at the Hotel d'Angleterre.

 Hotel d'Angleterre was built in 1755 by Jean Marchal and was one of the first luxury hotels in the world. It is classified as one of the finest hotels in Denmark and has 30 rooms, 60 suites, a Michelin restaurant, Cocktail & Champagne bar and a spa.

The chapitre started in the Louis XVI salon with the induction/promotion of 48 people. Among them a princess and 2 ambassadors. 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 148 participants and was quite spectacular. Bailli Délégué Jørgen Krenk welcomed everyone and especially our guests from abroad.

The menu was presented by the evening's head chef who was happy to once again to be allowed to fry foie gras, which is rarely served as it is considered politically incorrect, even though the liver came from geese that have been treated humanely.

Menu

comme apéritif

Doyard-Mahé, Vertus Premier Cru, Carte d’Or Empreinte (French/Champagne)

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King crab, cabbage, celery & frothy cheese sauce

Riesling Paradies, Nahe, Korrell (German/Rhineland-Palatinate)

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Crisp brioche, chanterelles, forest mushrooms & porcini béarnaise

Beaune 1er cru 'Les Gréves', Nicolas Potel (French/Burgundy)

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Pink fried pigeon breast, blackberries, rehydrated potatoes & sherry sauce

Brunello di Montalcino, Tuscany, Castello Banfi (Italian/Piedmont)

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D'Angleterre chocolate plate with varieties of chocolate

10 Year Tawny Taylor's, Magnum (Portuguese)

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Coffee/tea

 

After the main course, Grand Officier Maître Rôtisseur and Chancellor Thorbjørn Scott Moy gave a short speech for Jan Cocotte Pedersen who was the 1st Dane to win the Bocuse d'Or (1989). Jan has been responsible for 2 restaurants receiving their 1st Michelin star. He has also worked as a food consultant on several films, among others, the film Babette's Feast - which won an Oscar in 1988 - where the highlight of the film is a very special feast, a menu he subsequently often served in his Restaurant. It was a clearly moved "Cocotte" who received the Chaîne's merit medal for his contribution to Danish gastronomy.

At the traditional assembled brigades, Thorbjørn told Scott Moy that he had enjoyed the exciting king crab – with its many textures, the chanterelles – with the most delicious béarnaise, the pigeon breast that was cooked perfectly – a difficult discipline for so many guests, and he admired the work with the dessert where 750 small half "eggs" of chocolate mousse were made for the party - 5 for each plate, with different chocolates and all placed on a small biscuit - which were gently cut out so that they fit together perfectly. The wines from Best Selection had been exquisite, especially the Brunello which was in a special class.

Therefore, Bailli Délégué Jørgen Krenk, in collaboration with Chargé de Missions Peter Wedel Ranch Krarup, awarded the overwhelmingly large staff, in appreciation of their first-class service, the Danish Chaine service pin, reserved only for the best kitchen and service brigades, to the applause of the party.

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