Chaine de Danemark went on a trip to the Swedish town of Malmö to experience the 2-star Michelin restaurant Vollmers. The old townhouse housing the restaurant - previously a tailor shop - has been with the Vollmers family for four generations. Getting its first star in 2014 and the 2nd in 2017, the concept of Vollmers is to use locally produced products. At each course on the menu, the distance that the main ingredient has travelled to the restaurant (typically between 100 and 200 km) is marked.
Arriving at the restaurant, the guests were greeted with a glass of Champagne. Commencing the evening, the long list of delicious canapés was served and presented at a high table, with diners standing around. The restaurant manager Karin Chudzinska Vollmers was a knowing and humorous guide throughout the evening with informative details, creating a very nice atmosphere. Once a while, one of the Danish chefs would do a course introduction, if Karen wasn’t sure it was well understood in Swedish. Karin is so dedicated to the restaurant that she on her left arm has tattooed the 2 Michelin stars - with room for a third.
SELECTIONS OF LOCAL FAUNA
Brown crab, sorrel
Asparagus, smoky cheese
Potato, duck heart, sour cream
Veal, bone marrow
Agrapart 7 crus
100 YEAR OLD BREAD
Oat, Malt, Brioche/ Cow & Goat
SIGNS OF SPRING - 142 km
Nettle, lumpfish roe, guinea fowl egg
McNaught & Walker, Sauvignon Blanc, Awaterre Valley 2012
CHILDHOOD MEMORIES - 167 km
Cabbage, pig and sherry
Clos Marie, GSM, Pic saint Loup 2017
INTERMEDIATE - 179 km
Sweetbread, pine shoots and lettuce
M.Chapoutier, Grenache Blanc & Clairette, Côtes-du-Rhône 2017
ROSA SKATTLÅDAN - 99 km
Quail, kohlrabi and lemon thyme
Butcher Schwarz, Pinot Noir, Burgenland, 2016
UMAMI - 75 km
Apple, vanilla and “Sort himmel” (cheese)
Jean-Luc Pasquet, Ugni Blanc & Montils, Cognac
FINALLY - 22 km
Rosehip, loke and bee pollen
Rhubarb, mint and sour cream
Heidi Schröck, Weissburgunder & Welschriesling, Burgenland 2014
Coffee and tea
Before coffee and tea was served, there was the traditional line up with Grand officier Maître Rôtisseur Thorbjørn Moy and Echanson and Sommelier Jens Steffen Hansen giving their appreciation, even though – as pointed out by Thorbjørn - we normally don’t do this for Michelin star restaurants. There was a plethora of culinary highlights to be mentioned; it was pointed out just how high a level of craftmanship that had been shown, not only from the kitchen staff but indeed also the service brigade.
After the appreciation, Bailli Délégué Jørgen Krenk awarded the staff the Danish Chaine service staff pins for the exemplary performance.
Fun fact: In the middle of the event we were all recommended to take our glass and go outside for a 10-minute break, to prepare us for the second part.