For our 2021 finale we returned to Sølyst Manor, the royal shooting range. The manor has been owned by the Royal Shooting Society since 1949. The history of the house dates back more than 500 years. At the Royal Shooting Society, traditional since the 16th century is that the Danish monarch is a member. This is the case for Queen Margrethe II and Crown Prince Frederik. Queen Margrethe II is in fact the only female member of the Society.

Our event was not just an ordinary dinner but a Gala Induction evening. A good number of promotions happened. New members were inducted. Amongst the promotions was Her Royal Highness Princess Romanov who was promoted to Grand Officer d’Honneur.

Bailli Délégué Jørgen Krenk, who was conducting the ceremony in his capacity as a Member of the Conseil Magistral, had a special surprise for Conseiller Gastronomique Honoraire Jim McIsaac. Jim was awarded the Chaîne Bronze Award for his assistance to the Bailliage, especially for his pin design skills.

After canapés and a glass of Organic Crémant d'Alsace from Domaine Rieflé, we headed into the main dining room.

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Langoustine tartare with crispy chicken skin
horseradish cream, cress, potato waffle
Weisser Burgunder Trocken
Weingut Korrell Johanneshof, Bad Kreuznach, Nahe, Germany

Fried turbot with red pepper puree
chorizo, smoked Spanish almonds
Cadalso Sierra de Gredos (Garnacha / Pinuela / Rufete)
DO Uclés, Castilla-La Mancha. Spain

Grilled veal fillet and cheek croquette
white onions, crispy potatoes
Santa Julia Tensión La Ribera (Malbec / Petit Verdot)
Mendoza, Argentina

Choux au craquelin (crunchy creamy puffs)
apple, vanilla cream, apple sorbet
Moscato d´Asti DOCG
Viberti Giovanni, Piedmont, Italy

Coffee, tea
Sweets

Halfway through dinner, Chancelier Thorbjørn Moy gave a speech for Bent Aggestrup, a now retired educator at the school for Chefs in Copenhagen. Over the years, Bent has trained more than 5,000 chefs, amongst whom many of our famous chefs, including Thorbjørn himself. Bent was awarded the Bailliage of Denmark Medal of Merit for his lifetime achievement within the gastronomic scene.

Dinner concluded, the traditional line up of the staff took place. Chancelier Thorbjørn Moy (formerly a Grand Officier Maître Rôtisseur) gave his appreciation as a Professional member. Reviewing the dishes Thorbjørn explained how they were composed. He praised the craftmanship shown especially for such a big party. He liked the young (and not so young) wait staff members whose service was flawless in all aspects.

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

In the saloon, tea and coffee was served. The bar was open too. As we left there was a small appreciation gift of Christmas hyacinths for the ladies from our sponsor “Grøntgrossisten”.

Torben Søemod
Conseiller Gastronomique