We had a weekday event on Thursday, March 24 at Restaurant Marv & Ben. Located in one of Copenhagen’s oldest streets, the paved Snaregade. Happily having avoided the English bombardment of Copenhagen in 1807 a very good example of architecture from the Danish ‘Golden Age’ has been preserved.

Wilhelm Marstrand, one of the top painters from this ‘Golden Age’, lived in the house around the 1850s. Certainly a historic location for this event. The present restaurant has been in business for over 10 years having been awarded a Michelin Bib Gourmand every year since 2016.

On arrival we were led up to the first floor where we enjoyed glasses of Champagne De Sousa whilst we mingled. One honoured guest was Bent Aggestrup, the now retired Chef Educator, known as “The one over them all”. Amongst the staff there were several of his former students, who despite the bustle, came out and welcomed him.

MENU

Halibut | Lumpsucker roe | Fermented strawberry
2020 Draga Friulano ‘Collio Goriziano’
Friuli-Venezia-Giulia, Italy

Danish potatoes | Salted, dried, smoked dab | Dill
2020 Grüner Veltliner/Riesling ‘Dark Ages’
7 Řádků (Eng: 7 Rows) Winery, Moravia, Czechia

Tartare of beef | Beetroot | Smoked marrow
2019 Bourgogne Gamay
Remoissenet Père et Fils, Burgundy, France

Pork | Parsley root | Lingonberries
2015 Mencia ‘Val de la Loba’
Bodegas Pittacum, Bierzo, Spain

Yogurt | Celery | Pear
2018 Coteaux du Layon ‘Les Fontaines’
Maison Sauvion, Loire Valley, France

Coffee | Tea | Sweetmeats

After dinner we had the traditional brigades line up. In Chancelier Thorbjørn Moy's absence, Bailli Délégué Jørgen Krenk commented on the evening’s experience.

Jørgen especially highlighted the stunning looking, tasty signature dish of potato and smoked dab. An incredible fish dish! The beef tartare will certainly be remembered, he said. Made with dehydrated beetroot then rehydrated with black currant juice served with beautifully shaped dehydrated Porcini mushrooms. Marrow was present in several dishes. Even the bread had been brushed with smoked marrow.

Jørgen praised the service brigade who had done extremely well, despite somewhat cramped conditions. He awarded all staff the Bailliage of Denmark pin for first class service at a Chaîne event.

Torben Søemod
Conseiller Gastronomique