We visited Vallø Slotskro (Castle Inn) at Køge, run since 2010 by Palle and Tina Møller: Palle in the kitchen and Tina in the restaurant.

Dating back over 250 years the inn has Vallø Castle as its neighbour. A comprehensive renovation when they took over presents an incredibly beautiful condition, charmingly old, yet bright and modern.

Palle started his career as a pastry chef and subsequently a trained chef at Restaurant Alsace and at Sølyst. His French style was refined whilst at the Michelin-starred 'Auberge Eric Maio' in Provence.

Awards won by Palle include “Best Restaurant in Zealand” - in competition with the Michelin-starred Dragsholm Slot (Castle) - and “Taste of the Year”, an award given in collaboration with our Bailliage’s main sponsor Ken Storkøkken.

Vallø Slotskro has received much publicity for its well-stocked cellar with more than 800 wines listed. Participants noted that several wines on the extensive list were priced better than you could buy them in the shops.

RECEPTION

Assorted hors d'œuvres
Champagne Doyard-Mahe
Vertus 1er Cru Blanc de Blancs

MENU

Cured scallop | Dill emulsion | Herbs
Lobster bisque
Kendall-Jackson ‘Vintners Reserve’ Chardonnay 2020
California, USA

Three kinds of bread and butter

Ballotine of chicken from Hopballe Mill
truffle
Côtes du Jura Rouge 2020
Michel Tissot, France

Variations of venison
forest floor herbs, pommes chateau, venison jus
Castillo Banfi ‘Centine’ 2019
Toscana IGT, Italy

Chocolate symphony
crystallized and ganache of white chocolate
gel of crushed raspberries, blackberry sorbet
Croix Milhas Spécial Réserve
20-year-old Rivesaltes Ambré
Vin doux naturel, France

Coffee, tea
sweets

During service, Palle presented the dishes. After dinner he came in with the kitchen and service brigades for the appreciation by Chancelier Thorbjørn Moy in his capacity as a former Grand Officer Maître Rôtisseur.

Thorbjørn was pleased the lobster bisque was served separately. He observed that bread presented as an independent course is now more the rule than the exception; it was delicious, especially the dark bread with kernels. The chicken ballotine was excellent showing that the craft in the kitchen was high class. The venison main course was exceptional; especially good were the little “krebinet” (rissoles) that tasted superb. About the dessert he could only say it was delicious.

Therefore, Thorbjørn asked the party to rise and give resounding applause for their very fine efforts.

Torben Søemod
Conseiller Gastronomique