2018 01 - Chapitre and galla dinner at Sølyst Manor

We started the New Year with a Chapitre and galla dinner at Sølyst Manor – The royal shooting range. The manor has been owned by the Royal Shooting Society since 1949, but the history of the house dates back more than 500 years. At the Royal Shooting Society, it has been a tradition since the 16th century that the Danish monarch is one of its members and this is also the case for Queen Margrethe II and Crown Prince Frederik. Queen Margrethe II is also the only female member of the Royal Shooting Society.

The participants were offered the possibility to go by bus from central Copenhagen to the Manor located 15 km north of Copenhagen.

We started with an induction ceremony with participants from Denmark, Sweden, Finland and Russia.
It was our own Bailli Délégué Jørgen Krenk who conducted the inductions.

After the ceremony we had some snacks and a glass of bubbles before we headed into the main dining room.
Before the dinner started, Grand Officier Maître Rôtisseur, Thorbjørn Moy held a short remembrance speech for the famous French chef Paul Bocuse as he had died earlier this day. He praised his work for the gastronomic world – as he had invented the new nouvelle cuisine. It is also his name that carries the prestigious cooking competition : Bocuse d’Or.

The menu was as follows:

Snacks of the house
Prosecco superiore brut, Bepin de Eto Magnum

Veal tartare - cabbage - tarragon - crispy bread
Pfaffenberger Silvaner Erste Lage, trocken, Burgerspital, Franken

Cod - Beetroot – Mustard
Il Lusio, Xavier Clua, Terre Alta, Spain

Confit  Breast of Woodland Pig - Apple -Pommes Anna – Salsify
Valpolicella Ripasso Superiore, Corte Moschina, Italy

Kornly cheese - roasted buckwheat – honey
Valpolicella Ripasso Superiore, Corte Moschina, Italy

Coconut - chocolate – peanuts
Terra Prima, Fonseca, Douro, Portugal

After the dinner we had a lineup of the staff and Grand Officier Maître Rôtisseur, Thorbjørn Moy and Echanson du Danemark and Sommelier, Jens Steffen Hansen, gave their appreciation. Both were positive and commented on some of the components and overall they were both very satisfied, not only with the food but also the service which was completely flawless.
 After the appreciation Bailli Délégué Jørgen Krenk awarded the staff the Danish Chaine service staff pins, for their  first class service.

In the saloon, tea and coffee was served.  The conversation continued until midnight until transport arrived. As we made to leave, we were presented at the door, with bags of freshly baked bread, croissants and homemade marmalade for our breakfasts the following day, and fantastic  6-piece whisky glass sets from the evening’s head sponsor : Ken Storkøkken.