Chaîne des Rôtisseurs finally had the opportunity to visit the famous Erwin Lauterbach. For more than 30 years, Lauterbach has been a trendsetter for what characterizes the food scene in Denmark. He has also been a tutor for some of Denmark's best chefs, many of whom now have well-known restaurants.
As a fresh graduate, Lauterbach worked with Søren Gericke at Restaurant Copenhague in Paris. He later founded the legendary restaurant Saison, for many years one of the country's most celebrated gourmet restaurants. In 2001, Lauterbach was named 'Chef of the Year for 25 Years' and in 2006 'Chefs' Chef' (where chefs themselves nominate and vote for the best chef).
Since 2012 he has had Restaurant Lumskebugten (roughly translated Treachery Bay Tavern), at harborside Copenhagen since 1854. For many years it was a seaman's alehouse; after Erwin Lauterbach took over, it has been renovated but is kept in a simple and charming style.
On arrival and outside the restaurant, we received - along with some delicious canapés - a glass of Champagne, Vollereaux 2009. After the welcome by Bailli Délégué Jørgen Krenk, the microphone was handed to Grand Officier Maître Rôtisseur, Chancelier Thorbjørn Moy. He praised the career of Erwin Lauterbach and awarded him – as only the second Chef in Denmark and to standing ovations by the entire party - with the Chaine Medal of Merit for his lifetime achievements for Danish Gastronomy.
Asparagus soup with roasted asparagus
Lovage-gratinated monkfish and vegetables with mussel emulsion
Legs of Hopballe free-range poultry on a nettle stew, with chanterelles and shredded-frozen foie gras
The menu was accompanied by wines from Chile and Germany.
Following the dinner, Grand Officier Maître Rôtisseur Thorbjørn Moy and Echanson National and Sommelier Jens Steffen Hansen gave their appreciation of the assembled brigades. Both were very pleased with the performance, both of the kitchen and the service brigade. Then Bailli Délégué Jørgen Krenk awarded the staff the Danish Chaine service staff pins for their first class service.
Once again, our sponsor Ken Storkøkken had a leaving present (six fish knives) for us all when we left.