Chaine de Danemark’s summer event took place at Frederiksberg – the city within the city of Copenhagen – at the Restaurant Mondän. The chef is Maître Rôtisseur Mads Dalsborg. His kitchen is as he states: Born of Nordic cuisine, refined by the French, and adapted to the Danish palate. He was trained at Restaurant Tinggården, and spend a lot of his student time in Saint-Maxime in southern France. He later worked at some of the best restaurants in Denmark, before he teamed up with Lars Bing Magnussen and started Mondän.
The restaurant has been getting top reviews for both the lunch and the evening menus – so we were very excited to experience what he would serve for us.
We were welcomed at the door by the chef himself and our Chancelier Thorbjørn Scott Moy - who was our host for the evening - and were served a glass of Crémant de Bourgogne. While mingling, we were served some lovely canapés.
Oysters - buttermilk - horseradish – apples
Cremant de Bourgogne, André Bonhomme
Vichyssoise - scallop - potato dill
Pinot Gris, Hugel
Tatar - white asparagus - fresh cheese – wild garlic
Sancerre, Roger Neveau
Young cockerel - cauliflower - brown butter – sour cream
Pinot Noir, Dopler
Rhubarb - Lilac - Milk – Sorrell
Coffee / tea
After dinner, Chancelier and Grand Officier Maître Rôtisseur Thorbjørn Moy, and Echanson and Sommelier Jens Steffen Hansen gave their appreciation to the assembled brigades. Both were very pleased with the teams’ performance. The menu had been excellent, and Thorbjørn pointed out some of the highlights from the dinner, which he saw as proof of really great craftmanship. Jens praised the wines that was not the average mainstream wine, but carefully selected wines that matched very well to the menu. The service brigade was also praised for their good service. So, with pleasure Grand Officier Maître Rôtisseur Thorbjørn Moy awarded the staff the Danish Chaine service staff pins for their first class service.
Once again, our sponsor Ken Storkøkken had a leaving present for us all when we left.