Restaurant No.2 is the little sister of the Michelin 2-star restaurant “AOC” which the Bailliage visited in June. There is an immediately recognisable brand with the stylish decor, the same uncompromising approach to the ingredients and flavour compositions that have secured the stars for AOC.

AOC owners, Échanson Christian Aaarø and Søren Selin, ensure the wines have the same style as at AOC. Therefore No.2 offers the same exciting flavour combinations as AOC, with a slightly simpler expression.

On arrival we started with a Danish sparkling wine. From Skærsøgaard near Kolding, in the area around Dons (the European Union's northernmost and Denmark's first appellation) it is on a par with more well-known areas such as Bordeaux, Champagne, etc. Canapés in the form of oysters and small cream cheese and salami-filled choux pastries were the perfect accompaniment. A great palate teaser for the menu to come.

MENU

Ceviche of halibut
grilled beets, summer berries
2018 Riesling Emerald ‘Ried Loibenberg’
Weingut Tegernseehof, Wachau, Austria

Pike perch
celeriac, roasted kale, dill sauce
2020 Macon-Villages
Nicolas Potel, Burgundy

Beef tartare, egg yolk cream, burrata
topped with gode råd
(Ed. traditional dough cooked with a hot iron)
2019 Pro Bono Pinot Noir
Paul Lato Wines, Santa Barbara, California

Grilled mallard
Jerusalem artichokes, glazed mushrooms, mushroom sauce
2015 ‘Tre Vigne’ - Gattinara DOCG
Tenuta Travaglini, Piedmont, Italy

Charred birch bark ice cream
pickled apples, cookie crumble
Taylor's 10-year old Tawny Port
Douro Valley, Portugal

Chancelier Thorbjørn Moy gave the assembled brigades his appreciation after the dinner. He was very happy that the kitchen really knew how to utilize the ingredients. Especially the pike perch fried to perfection with the most delicious roasted kale. The tartare was finely sliced meat, rather than unstructured ground beef. The duck served red but of course, not bloody. The innovative ice cream’s beautiful texture.

The well-selected wine came mainly from our wine sponsor, Best Selection. Thorbjørn was especially pleased that the Port was served in a white wine glass not in a small schnapps-like glass thus enabling us to enjoy both taste and bouquet.

In conclusion, Bailli Délégué Jørgen Krenk and Chargé de Missions Peter Wedel Ranch Krarup, in appreciation of the first-class service, rewarded the brigades with the Bailliage of Denmark service pin, for their truly excellent performance.

Torben Søemod
Conseiller Gastronomique