menu

Denmark Dinner

Bailliage of Denmark
Copenhagen, June 19, 2021

In the oldest gourmet restaurant in Denmark
" Kong Hans Kælder is located in the cellar vaults of one of Copenhagen's oldest buildings "

Kong Hans Kælder is the oldest gourmet restaurant in Denmark. Founded in 1973 receiving, as the first Danish restaurant, its Michelin star in 1983. The restaurant has kept its star ever since, except in 2014/15, when Chef de Cuisine Thomas Rode went into paleo food instead of French cuisine. Thomas left and was succeeded by Mark Lundgaard who returned to classic French food. Since then the star has been with Kong Hans Kælder.

Kong Hans Kælder is located in the cellar vaults of one of Copenhagen's oldest buildings. Here, the Danish King Hans (1481-1513) had his vineyards. The road on which the restaurant is located is indeed named Vingårdstræde (Vineyard Road).

A basement was a pleasant environment this June evening due to the on-going heat wave with temperatures in excess of 30 degrees Celsius. Because of this, Bailli Délégué Jørgen Krenk changed the dress code to smart casual. Even so the room was somewhat warm. A member of the service staff was constantly making sure iced water was available.

RECEPTION

Quail eggs and Rossini label caviar
Pie with peas, strawberries, lardo
Empanadas de Colombia with Comté and truffle
The best of the goose with apricot
Champagne Guillaume Sergent
‘Les Prés des Dieu’ Blanc de Blancs Brut

MENU

Canapés

Fried turbot, mussels, saffron
2019 Sancerre - Gérard Boulay
Chavignol, Loire Valley, France

White asparagus, velouté, emulsion on soy
2018 Chablis - Laurent Tribut
Burgundy, France

Provencal-style rack of lamb
2017 Crôzes-Hermitage - Marc Sorrel
Rhône Valley, France

Valrhona chocolate, raspberries
roasted hazelnuts from Piedmont
2018 Graacher Domprobst Riesling Auslese
Willi Schaefer - Mosel Valley, Germany

Petits fours à la Kong Hans
Coffee and tea

On the evening of our dinner, the kitchen brigade was fully occupied because, in addition to the Chaîne, there was a full à la carte section of the restaurant. It was therefore not possible to do the usual “thank you” to both brigades.

Nevertheless, Bailli Délégué Jørgen Krenk was able to present a gold-framed Diplôme d’Honneur to the restaurant as proof of an excellent dinner. Furthermore, the entire service brigade was presented with Bailliage of Denmark pins in appreciation of the exquisite experience.

Torben Søemod
Conseiller Gastronomique

Search in map