2018 04 - Restaurant Palægade

The Chaine had our April event in the inner city of Copenhagen, at Restaurant Palægade, which has earned a reputation as one of the city's best lunch restaurants - but what is a little less known, is that they offer a sophisticated bistro kitchen in the evening, led by Morten Buhl Jørgensen, previously from restaurant Formula B, where he understood that in keeping the standard so high, he has defended their Michelin star for several years. To ensure the service is perfect, they have Rasmus Amdi Larsen, a recognized sommelier with experience from several top restaurants and a recognized sommelier writer (www.drueposten.dk). The moto of the restaurant is: Craftsmanship is masterpiece.  And I can verify that was what we were indeed allowed to experience.

Menu:

Canapés and bubbles

- Sprinkled Scallion with malt
- Courgette with pork and chicken, and dips of, respectively, parsley and fermented garlic.
- “Our own little cowboy toast”.
Raventós in Blanc, 2015

Panned Lemon Sole with salt baked celery, fried Jerusalem artichoke and sauce of lobster blanquette and fried lobster.
Domaine d'Henri, Chablis 2015

Beef Wellington with Pommes Anna, Grilled spring onions and red wine sauce with Truffle.
Burlotto, "Aves", Barbera d'Alba, 2015

Lemon pie with merengues, white chocolate and lemon sorbet.
Castelnau du Suduiraut, Sauternes, 2010

After dinner, Grand Officer Maître Rotisseur Thorbjørn S. Moy gave the assembled kitchen and service brigades his appreciation -- the starter received special praise, and the wine for the whole menu was also perfectly selected. Many small details like hot plates were commented on and especially the service, which, despite the narrow space, had provided 1st class service. The soon-to-graduate student Louise Holm Nielsen,  showed incredible attentiveness, despite the fact that there was an additional restaurant that had also to be serviced. Bailli Délégué Jørgen Krenk therefore had the pleasure of awarding the staff the Danish service pin for 1st class service at a Chaine event, with an applause from not only our party but from the whole restaurant.

Afterwards we had coffee and tea and a delicious little cake, and some beer on the outside terrace.