Chaîne des Rôtisseurs

2018 08 - Gourmet at the beach hotel Marienlyst Strandhotel, Brasserie 1861

The Danish Chaine’s first arrangement after the summer break was at the Hotel Marienlyst gourmet restaurant “1861”. In Bailli Délégué Jørgen Krenk’s welcome speech, he was pleased to welcome guests from Sweden, Belgium and France. The head chef Maître Rôtisseur Casper Stuhr Sobczyk has a very impressive resumé from other restaurants, among which are Søren K,  Alchemist​, and Restaurant Et. His style has, in the reviews, been compared to Wasim Hallal from Michelin restaurant Frederikshøj in Århus. When Casper Introduced one of the dishes he told us about the processes he goes through when creating a new dish – eg.,  the ice-cream of the dessert took him 6 weeks to get right. His process takes also into consideration that the dish has to be able to be used in different seasons – with different ingredients – but with the same flavors.

Menu:

Canapés
(Oysters with vinaigrette, Smoked Ham from Skagen, Crayfish salad (particularly appropriate as we were close to Sweden – where, right now, they have the famous “crayfish-parties”)
Pol Roger Brut, Champagne, France
 
Salmon - Crisp – German Turnip
Riesling reserve, Trimbach, Alsace, France
 
Scallop in shell
Chardonnay north coast, Sebastiani, Sonoma, USA
 
Beef tenderloin in season
Château la Closerie de Camensac, Bordeaux, France
 
Verbena white chocolate almond cake
Château du Mont, St. Croix du Mont, Bordeaux, France
 
Coffee with sweets

After dinner, Grand Officer Maître Rotisseur Thorbjørn S. Moy and Echanson du Danemark and Sommelier, Jens Steffen Hansen gave the assembled kitchen and service brigades their appreciation -- the starter received special praise, and the wine for the whole menu was also perfectly selected. Thorbjørn explained about the different techniques that the kitchen staff had been using for the process – He was pleased that they have preserved some of the good old fashioned techniques, when for example, cooking the meat – without the use of sous vide! The service staff was also praised for their excellent service, and Thorbjørn was very pleased that the staff had room for the personal touch – eg., one of the waiters could speak French and had taken time for a little small talk with our French speaking guests. Due to all the positive feedback, Bailli Délégué Jørgen Krenk therefore had the pleasure of awarding the staff the Danish service pin for 1st class service at a Chaine event, to applause from the entire party.

Afterwards we had coffee and tea and a some nice petit fours.