We visited the gourmet Restaurant Treetop at Munkebjerg Hotel near Vejle in Jutland. Opened in 1984 it has always been a very fine establishment. In 2013 22-year-old Rasmus Munk joined as Head Chef. Rasmus, having raised this restaurant to be world famous, decided in 2015 to start his own restaurant (Alchemist) in Copenhagen which now has two Michelin stars.

Today, Nicolaj Møller leads the kitchen brigade having been at Restaurant Treetop since 2015 becoming Head Chef in 2017. Like Rasmus he was part of the National Chefs Team. Individually, Nicolaj was awarded third as Best Young Nordic Chef. We were very excited about what to expect.

RECEPTION

Canapés
2005 Champagne Gardet ‘Cuvée Charles Gardet’

MENU

Squid | Crème fraîche | Dashi
2017 Lugana Ottella Bianco
Turbiano DOC, Lombardy, Italy

Cod | Oysters | Cabbage
2019 Santenay ‘Les Charmes’ Vieilles Vignes
Burgundy, France

Atlantic halibut | Dashi | Caviar
2016 Macon Vergisson Blanc
Domaine Pierre Naigeon - Burgundy

Celeriac | Goma | Whey
2016 Macon Vergisson Blanc
Domaine Pierre Naigeon - Burgundy

Danish pork | Sauce aromatique | Wild garlic
2017 Borgo dei Guidi - Poderi dal Nespoli
Emilia-Romagna, Italy

Pistachio | Buttermilk | Camomile
2015 Grauburgunder Auslese
Weingut Georg Forster - Nahe, Germany

Macadamia | Orange | Olive oil
2015 Grauburgunder Auslese
Weingut Georg Forster - Nahe, Germany

Petits fours
Coffee and Tea

After the dinner Chancelier Thorbjørn Moy (previously a Grand Officier Maître Rôtisseur) gave his professional appreciation of the dinner for the assembled brigades. Thorbjørn especially liked the warm cheese buns with truffle which had been experienced before but when they are made so feather light it shows a chef's professional skill rarely seen. The Atlantic halibut is a slightly overlooked fish noted Thorbjørn. However, its gorgeous white, solid meat gently salted with a quenelle of Baerii caviar, was presented in the most beautiful way. A delight for all the senses.

Kitchen and restaurant managers in our Chaîne party were in broad agreement that the dinner was characterized by contemporary thought, new Nordic, high craftsmanship.

Based on the feedback, Bailli Délégué Jørgen Krenk awarded staff the Bailliage of Denmark service pin for their first-class service at a Chaîne event.

A lovely evening in pleasant surroundings was the consensus!

Torben Søemod
Conseiller Gastromonique