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Denmark Dinner

Bailliage of Denmark
Copenhagen, January 8, 2022

Including the Chef's famous 'butter beef'
" We have had the pleasure of meeting the chef, Officer Maître Rôtisseur Casper Sobczyk, before "

The Bailliage held its first event of the New Year at Restaurant Capa in the Scandic Palace Hotel located next to Copenhagen City Hall.

We have had the pleasure of meeting the chef, Officer Maître Rôtisseur Casper Sobczyk, before - at Hotel Marienlyst where we previously held an event. Chef Casper now has his own restaurant and has become a celebrity chef. As well as Marienlyst he has worked at other high-profile restaurants in the Copenhagen area, namely Alchemist, Søren K, and Madkastellet.

What has made him famous is his invention of ‘butter beef’. Chef Casper was experimenting with the conservation of meat. He covered a roast in 15 kg of butter, then let it mature for a month. It tasted fantastic.

Chef Caspar made a video on YouTube about the process. Soon it went viral with 150 million views. At the same time, he started as a TV chef on morning television. Therefore, we felt we knew him and were really looking forward to meeting him again!

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Oysters with caviar and mango
Crispy fish - with a 'Bornholm' touch
Green Soul Riesling
Binderer Saint Ursula Winery, Rheinhessen, Germany

Morel - the king of mushrooms
stuffed with chicken souffle
Santa Tresa ‘Rina Ianca’
70% Grillo / 30% Viognier - Sicily, Italy

Chicken
smoked grapes, hazelnut, garlic mayo
Domaines Auriol Gamme Élégance 43.06 Nord Pinot Noir
Organic Wine from the Pays d´Oc, France

Butter steak - beef ribeye from Sashi
crispy French fries, béarnaise sauce
Montepulciano d'Abruzzo Riserva 2018
Tor del Colle, Italy

Tonka ice cream
warm caramel sauce
roasted marshmallow, lemon cake
Sol del Mediterráneo Moscatel
Valencia, Spain

Coffee and tea
Homemade chocolates in the Ferrero Rocher style

After the dinner we had the traditional brigade line-up. Chancelier Thorbjørn Moy (formerly a Grand Officier Maître Rôtisseur) gave his appreciation. He pointed out highlights like the oyster with caviar and mango which he didn’t believe could work. It was amazing. Unheard of that no one complained they didn’t get enough meat! An enormous dish served rare as announced. No “cheating”, such as making it sous-vide, or any other modern “trick” - simply old-fashioned handicraft.

Bailli Délégué Jørgen Krenk awarded staff members Bailliage of Denmark pins for their first-class service.

There was just time for those few who wished to have a final refreshment as we had to be out by 11pm due to COVID-19 restrictions. Accordingly, the evening concluded promptly.

Torben Søemod
Conseiller Gastronomique

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