Sølyst, the Royal Shooting Range, an old country estate in Klampenborg, once again opened its doors for the National Bailliage’s traditional 2025 year-end celebration, this year held on Saturday, November 22nd.

Sølyst’s staff welcomed with elegance the 120 guests as they began to arrive at 5.30pm and offered Champagne Jean Pernet ‘Réserve Grand Cru’ from Le Mesnil-Sur-Oger. What a delightful pleasure and perfect scene setting for the Chapitre!

During the standing reception conversations amongst the guests were unstoppable. Delicious snacks, all contenders for first place, were served that matched the occasion perfectly.
• Tartlet with pieces of Danish black lobster, pickled white asparagus, and cress.
• Sølyst croustade with Sølyst caviar and crème fraiche.
• Crispy rye bread sandwich with aged beef tartare and fermented pepper mayonnaise.
• Croquette of pork belly with truffle and thyme.

At 6:30 pm the gong sounded, and it was time to be seated. Chargé de Missions Peter Krarup introduced Bailli Délégué Jørgen Krenk who was the Inducting Officer in his capacity as a Member of the Conseil Magistral. Jørgen welcomed the guests and briefly described the history and purpose of the Chaîne.

At 7pm, the first starter was served perfectly and simultaneously at each table. Bravo!
Lightly salted hamachi, a perfect Japanese fish, with white soy and nashi pear, yuzu, toasted sesame and herbs. All elements were beautifully complemented alongside elegant accents of the slightly tart yuzu citrus. A 2018 Biodynamic Gewurztraminer from the Vignoble des 2 Lunes Organic in Alsace, France, which completed the experience.

The second starter was lightly baked turbot with a ragout sauce of cockles and löjrom (vendace roe), mixed herbs and pickled white asparagus. A difficult dish executed flawlessly. Bravo once again to the kitchen brigade! The accompanying wine was a 2022 La Crema Chardonnay, Monterey, California, USA, which met its task with great finesse.

The main course was then served with precision: a variation of fallow deer meat of fillet, tenderloin and heart from the King’s Deer Park. The garnish was wild mushrooms, young cabbage shoots, a potato tartlet and game sauce with dried wild blueberries and marrow. A delicate and multifaceted dish full of umami and forest aromas. Perfectly prepared red meat without blood. Just as it should be! Served with a pleasant 2018 Clarendelle Bordeaux “Inspired by Haut-Brion”, France, which skilfully amplified the dish’s expression.

Concluding the menu, dessert was toasted rye bread and white chocolate, with hazelnut praline. A stellar moment. The accompanying wine was a beautifully matched Pineau des Charentes from Cognac Lhéraud, France. A wonderful dessert wine with only the best intentions.

To conclude the evening, Chancelier Thorbjørn Moy evaluated the courses and the brigade’s efforts with assured elegance and nuance.

As a thank you to everyone, special Bailliage of Denmark service pins were presented to all staff. A beautiful final touch to end the dinner.

Afterwards, coffee with cannelés and madeleines was served in the adjoining salons.

This year, it was the first time where, by popular demand, we arranged music and a dance floor after the dinner. It was a great success; people stayed longer given the lively ambience.

Thank you to everyone for a successful evening.

Jørgen Krenk, Bailli Délégué, Member of the Conseil Magistral
Finn Elkjær, Chargé de Presse