2017 11 - Christmas dinner at Josty

We arrived at the location with the view to the illuminated castle next door and were greeted at the door by a member from the service brigade, with glass of Cremant for the welcome.
We had some nice snacks while we waited – and the Cremant was generously topped up while we waited for the entire party to arrive – we were happy to receive 8 visitors from the Swedish Bailliage.

Halfway through the dinner we had a raffle (it was a Christmas party) where exciting gifts were provided from our sponsors: Ken Storkøkken (the event sponsor, who also had a small giveaway to the entire party), H.W. Larsen, Kentaur, and Zaltify.

The Christmas Menu

Cremant de Burgundy, Brut, Manciat-Poncet

Baked cod with parsley and oysters
2013 Aligote, Domaine Marc Colin

Veal with smoked eggcream, horseradish foam and fried onion rings
2014 Fleurie, Vieilles Vignes, Domaine de Gry-Sablon

Autumn duck with mushrooms, cherries, spinach and tarragon
2013 Barbaresco, Albino Rocca

Aged Thybo cheese with truffle
2014 Montbourgeau Blanc, d`etiole. Jura

Mango en surprise, mangosorbet, vanilla ice cream, chocolate and meringue
2011 Recioto di Soave, Le Colombare, Pieropan

Cake - Coffee – Tea

Grand Officier Maître Rôtisseur, Thorbjørn Moy and Echanson du Danemark and Sommelier,  Jens Steffen Hansen, gave their appreciation after the dinner. Both were positive and commented that some of the components in the dinner were very challenging, and that the restaurant was very brave to make these for a large party, but that they had managed it very well. Also the service brigade had been a pleasant experience, and as Thorbjørn stated, with a smile you forget any small flaws, if any there might have been.
After the appreciation Bailli Délégué Jørgen Krenk awarded the staff the Danish Chaine service staff pins, for their  first class service.

The party ended long after midnight, everybody having enjoyed the fantastic evening.