Chaîne des Rôtisseurs

2018 11 - Restaurant Trio - Christmas dinner

Chaine Denmark’s Christmas arrangement was at Restaurant Trio, located on the 8th Floor in the brand new tower complex – Axel Towers – just in front of the main entrance to Tivoli. Restaurant Trio is the Michelin 2 star restaurant, AOC’s, 3rd restaurant, and is owned by Søren Selin and Sommelier and Maître Restaurateur Christian Aarø, and the kitchen is run by Simon Thrane, previously sous chef at Søllerød Kro (one Michelin star). With Simon in the kitchen and Christian taking care of the wines, we knew this was going to be good.

We arrived at the restaurant via its own elevator and were greeted with champagne and canapés before we were seated. Bailli Délégué Jørgen Krenk was happy to welcome the many guests, including foreign visitors from Sweden and Belgium.

Menu

Canapés with bubbles
Champagne Deutz Brut Classic

Marinated scallops
Marinade on cucumber & pickled rosehips
2017 Alvarinho, Quinta Soalheiro, Vinho Verde, Portugal

Fried Hake with Celery, and Dab (salted,dried, then smoked) with Porcini Cream Sauce
2017 Burgundy Blanc, Domaine Chavy-Chouet, France

Fried calf sweetbreads with variations of onions and pepper sauce
2015 Burgundy Pinot Noir, Domaine Magnien, France

Breast of mallard duck, with beetroot & blackcurrant, Gastrique sauce with pickled berries
2017 Il Piccolo, Montecarrubo, Peter Vinding-Diers, Sicily, Italy

Cherry sorbet & vanilla cinnamon ice cream, almond base and meringue
The Tawny Port, Grahams, Porto, Portugal

Coffee and tea

After dinner, Grand Officer Maître Rotisseur Thorbjørn S. Moy gave the assembled kitchen and service brigades his appreciation. First of all he was amazed that such small brigades could make and serve such a fine dinner. He also highlighted how well crafted the dishes were – the sauce for the fried hake was particulary good. Also their reworked version of the Danish rice pudding as a Baked Alaska where the interior was standing perfectly shaped, received his recognition. It was with great pleasure that Bailli Délégué Jørgen Krenk could therefore award the staff the Danish service pin for 1st class service, to applause from the entire party.

After the tea and coffee the party continued on the 9th Floor in the restaurant’s cocktail bar.