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Denmark Dinner

Bailliage of Denmark
Aalborg, October 29, 2022

To celebrate a 25th anniversary
" After dinner, the assembled brigades were given the appreciation by Bailli Délégué Jørgen Krenk "

Mortens Kro, the gastronomic lighthouse in Aalborg, northern Jutland, celebrates its 25th anniversary this year hence holding our event there.

Having completed his chef education, Morten Nielsen spent two years in Luxembourg, working at Restaurant Braustubel, and volunteering at the Michelin 2-star restaurant Saint Michel. Next on his CV was Rold Storkro where he became Head Chef. In 1996 Morten won Chef of the Year award. In 1996 he was knighted by the Humanitarian Gastronomic Knight Order, Cordon Bleu de Saint Esprit and in 1997 Mortens Kro was opened.

Now a well-known face Morten has his own TV programme and has written several cookbooks. Originally from Zealand, Morten has been completely accepted by the people in North Jutland so that in 2009 he became “North Jutlander of the Year”. Well respected among his colleagues Morten received the prestigious Chef of Chefs 2021 award for which only chefs can vote. Morten Kro also received an award in 2022: “The Best Hotel Dining Experience”.

After dinner, the assembled brigades were given the appreciation by Bailli Délégué Jørgen Krenk, who is a Member of the Conseil Magistral. On behalf of the diners, he recapped the evening's highlights:

Canapés: light preparation of oysters with horseradish was a distinguished counterpoint to each other; white sturgeon, medium to large roe, as the finest Oscietra caviar, was amazing.

Lobster Wellington: like its cousin Beef Wellington, a classic Escoffier dish. Technically difficult, only skilled chefs can perfect it. Very delicious and exciting.

Lemon Sole: a fine flatfish with more flavour and texture than Dover sole. Accompanied by a super light langoustine which matched perfectly.

Medallion of Thy National Park Venison: challenging to prepare correctly as it requires both razor-sharp focus in the kitchen and full coordination with the service brigade. Can become quickly overprepared giving an unwanted liver flavour. Perfectly prepared our venison was served quite rare, as it should be.

Pre-dessert and Dessert: can be almost too much of a good thing! However, tonight, our experience was wonderful with many fine details. “Pastry Chef” is almost an understatement in English of the skill of Fabian Chevreuil. The French version “Chef Pâtissier” is much more appropriate, especially if you look at his resume (French Master's Degree in Confectionery). To be responsible for desserts in a restaurant takes something special!

The fine review received great applause from the members and their guests as well as from other diners.

Torben Søemod
Conseiller Gastronomique

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