Restaurant Barr is owned by Chef Thorsten Schmidt. He trained at the Hotel Marriott in Bremen where he mainly worked in Grashoff, their Michelin-starred restaurant. After completing his education at Sallingsund Færgekro, he was headhunted by Søren Gericke to work in Molskroen. He ended up in Aarhus at Hotel Philippe, where he caught people’s attention when he earned six stars in one of the big newspaper reviews.

That led to Thorsten with, among others, Rasmus Kofoed, starting the National Cooking Team. Thorsten has participated in the Chefs Olympics twice, receiving a total of four gold medals. He started Restaurant Malling & Schmidt in Aarhus in 2005, becoming “Chef of the Year” in 2006.

In Copenhagen, Thorsten gradually began to talk more and more with influential restaurateurs about opening a restaurant with a focus on exploring the simpler yet inviting dishes he remembered from his childhood growing up on the border between Denmark and Germany. That is the food picture he brings to Restaurant Barr. The location of the restaurant is in Noma's former premises on Strandgade.

RECEPTION

Comme apéritif
Laherte Frères ‘Ultradition’ Extra Brut
Chavot, Champagne, France

MENU

Poached gurnard
cabbage roll, Padrón pepper
dill, foaming beer sauce
Vinicea ‘Vino Bianco’ 2021
Monferrato, Piedmont, Italy

Maitre d’s tartare of beef
home-smoked cheese, crispy ryebread
aioli with juniper berries
Nikoladzeebbis Marani Dzvelshavi 2020
Imereti, Georgia

Escalope of pork
Barr's butter sauce with lemon, anchovies
Vinyes Singulars ‘Sumoi Barmei’ 2021
Penedes, Spain

Today's catch
served ‘family style’ on trays
chanterelles, beets, salad with small courgette flowers
Bruno Rochard ‘Les Feuillettes’ Chenin Blanc 2021
Loire Valley, France

“Rødgrød med fløde”
Red porridge with cream
Bruno Ciofi 'Ze Bulle' 2021
Anjou, France

After dinner, the assembled brigades were given the appreciation by Bailli Délégué Jørgen Krenk.

He summarised the evening's highlights:
- poached gurnard perfectly cooked with a somewhat brave sauce which gave acidity working very well with the wine pairing;
- perfectly prepared free-range pork, very German in style, served with butter sauce and lemon slice.

You could feel southern Jutland’s roots in this menu. The kitchen gave a certain twist making the dishes appear ultra-modern.

Therefore, Jørgen was more than happy to award the staff the Bailliage of Denmark service pin for their first-class service at a Chaîne event.

Torben Søemod
Conseiller Gastronomique