Chaîne des Rôtisseurs

2018 09 - Luxury Brunch at Tivoli View Restaurant

Chaine Denmark’s September arrangement was a Luxury Brunch at Tivoli View Restaurant. It was the Hotel’s Food & Beverage Manager, Maître Restaurateur Jesper Poulsen who was our host. The hotel is well known for its ability to host big and demanding congresses, where the delegates expect food and service at a very high level. We have been at the hotel before - our Danish Chaine board member, Chancelier M. Thorbjørn Scott MOY, is the Executive Chef of the hotel. Both Thorbjørn and Jesper have been at the hotel since it opened, so we were sure we were in for a treat.
The View (11^th Floor) Restaurant, is normally reserved for the hotel executive guests, and has a fantastic view over Copenhagen. Jesper and his staff had prepared an overwhelming brunch buffet for us with more than 60 elements. When we arrived we were greeted with Cava and their famous truffle popcorn, and after we had mingled, we were seated by the very courteous staff.  

Menu

Welcome bubbles
A glass of Mont Marçal Brut, Rose, Cava. & truffle popcorn

Bakery

Butter Croissants
Walnut Bread
Pumpkin Muffins
Rye Bread with grass seeds
Sourdough  Crispbread

Breakfast

Organic vanilla custard with chunky granola with almond butter, chia seed and quinoa
Marmalades from Hybengården
Cut fruit
Organic “sydesalt” butter

From the sea

Teriyaki salmon fillet with black sesame
Oven baked halibut with lemon / basil vinaigrette

Soup
Coconut / curry soup with basil and shrimps

Snacks
Mini chorizo ​​in red wine with chimichurri sauce
Mango shooter with fried tiger prawns
Roasted bread chips with hummus of chilli and baked peppers
Roasted bruschetta with long-term pork, sour onion and cheese

From the kitchen garden

Creamy feta salad with green beans, plums and lemon almonds
Heart salad with hot-smoked Norwegian salmon, beetroot, cottage cheese, pickled walnuts and lemon-Dijon vinaigrette
Salad with baked sweet potatoes, apples, spinach, hazelnuts and pomegranate
Tomato salad with mozzarella, basil and quinoa

Cheese
Gorgonzola DOP Piemonte - Gouda - Manchego Grand Reserva - Prima Donna

Condiments: Spanish Olives - Lemon Mandels - Onion / Pear Marmalade - Tomato / Chili / Ginger Chutney - Rosehip / Hawthorn Marmalade.

Deli meats

Salami Provencale - Fennel Salami - Belgian Cured Ham - Scallop with parsley and onion - Mini snack sausages

Condiments: Maple / Chipotle Cashew Nuts - Pesto - Basil / Garlic Aioli - Rosemary / Feta / Lemon Dip - Red Pepper / Onion Relish.

Hot dishes

Tarte Flambée with Moroccan marinated chicken, lemon cream, red pimento dressing and parsley salad
"Pinchos Morunos" skewers with marinated pork and pea dips
Spicy Hopballe Mill panko chicken with ranch dip
Salmon baked with grainy mustard, lime and honey
Forest fungus shaved with balsamic and garlic
Brunch sausages from Løgismose
Hash browns with parmesan

Carving

Rose Veal  Topside with rosemary and garlic

Live Cooking Station
Creamy spinach aux cocotte with parmesan
(Poached egg and sauce hollandaise)

The Sweet Corner

Mocha / caramel crunch cookie bars
White chocolate mousse with strawberries
Caramel / Apple trifle
Lemon mousse with licorice noodle crunch
Rhubarb pie with coconut and marzipan. In addition, crème anglaise
Blueberries / oatmeal crumble bars
Lemon cream pie with pistachios

Cold drinks

Orange juice
Apple juice
Elderflower lemonade
Chocolate milkshake with mint
Cherry / Vanilla Milkshake
Sparkling punch with lime and blueberries (alcohol free)
Cherry / peach yogurt smoothie
Mango, orange and banana smoothie

Hot drinks

Selection of Chaplon tea
Puro Coffee
(Black Coffee - Espresso - Caffe Latte - Cappuccino)

Bailli Délégué Jørgen Krenk pointed out at the beginning, that it was a rare event for Chaine to be attending a buffet arrangement, but presented with the menu that looked so good, we had to try it.
There were several elements that were exceptional, for instance the ‘Creamy spinach aux cocotte with parmesan’ and the cheese selection, were really excellent. The staff were applauded as they lined up, and Jørgen Krenk awarded the staff the Danish service pin for their first-class service. Even though the arrangement did not have a fixed ending, and everyone could remain seated as long as they wished – after two and a half hours everyone was well satisfied.