The final event of our year was held at Kokkedal Castle, Copenhagen. Built in 1746 this castle was one of Christian August Viscount von Berckentin’s luxury properties. The architect was Johan Gottfried Rosenberg. He also designed von Berckentin’s Rococo home in Copenhagen, today known as The Odd Fellow Palace.

We had been there before, previously in 2017. Much had happened since then. In 2020 Maître Hôtelier Kasper Heebøll Harboe and his wife Anne took over the management. The castle has a hotel, a spa, restaurant and impressive ballroom where our dinner took place. For once, Kasper participated as guest.

RECEPTION

Hors d'oeuvres
Champagne Doyard-Mahé Blanc des Blancs NV
Premier Cru Vertus

MENU

Cured scallop
herbs, buttermilk, pearls
Riesling von den Grossen Lagen 2019
Weingut Korrell, Nahe, Germany

Fried turbot on bread
leeks, truffles
Rully 2019
Nicolas Potel, Burgundy

Venison fillet
beetroot, kale, game sauce
Crozes-Hermitage 'Calendes' 2020
Ferraton, Northern Rhône

Plum in Madeira
Madeira 15-year-old Malvasia
Henriques & Henriques

Coffee and sweets

After dinner we had the traditional line-up of the kitchen and service brigades. The appreciation was given by Chancelier Thorbjørn S. Moy (previously a Grand Officer Maître Rôtisseur).

Thorbjørn was pleased that the scallop and the sauce were served separately; the bread crust with the turbot was crisp; the venison served red as it should be. The plum dessert was served as a baked Alaska with a sauce flambé. Thorbjørn was impressed how smoothly the service was running and the bold move to make the flaming baked Alaska for so many people.

Therefore, Bailli Délégué Jørgen Krenk, in collaboration with Chargé de Missions Peter Wedel Ranch Krarup, awarded the staff Bailliage of Denmark service pins reserved only for the best kitchen and service brigades. The resounding applause showed appreciation of their first-class service.

Coffee was served in the adjoining rooms. Afterwards we continued into the beautiful bar, where members enjoyed themselves into the small hours.

Torben Søemod
Conseiller Gastronomique