We once again visited Søllerød Kro (Sollerod Inn). As has become the pattern, there wasn’t room for all who wanted to participate. Even though we had persuaded the Inn to include the adjoining Garde Room to accommodate 104 participants.

The Inn has a Michelin star. First awarded in 1987-1993 and again since 2007.

This year was extraordinary for several reasons.

Conseiller Culinaire Honoraire Brian Mark Hansen first won the European Bocuse d’Or. Then in excellent style, he won the “real” Bocuse d’Or winning all three subsidiary competitions.

Brian has been working at the Inn for 14 years, For four years as Sous-Chef and the last 10 years as Head Chef. Amazingly he managed to balance his work at the Inn with training for the Bocuse d’Or. Many participants are known to take whole year off to do the training!

We certainly had a noble audience for the evening. Present were Princess Eleonore-Christine of Schaumburg-Lippe, Their Excellencies the Ambassadors of Germany and Egypt, and Mohamed Hammam (a Member of the Chaîne’s Conseils d’Administration and Magistral who is Chair of the Ordre Mondial des Gourmets Dégustateurs (OMGD) Organising Committee).

RECEPTION

Canapés
Crémant de Bourgogne Brut
Vitteaut-Alberti, Burgundy

MENU

Halibut
gooseberries, yuzu, bonito
2014 Schloss Lieser Riesling Trocken
Mosel Valley, Germany

Lobster bisque
North Sea fish delicately smoked, fennel
2018 ‘Emotion des Terroirs’ Chardonnay
Vincent Girardin, Burgundy

Danish veal
fondant potatoes, marrow, red wine sauce
2019 Rosso Di Montalcino, Castello Tricerchi, Tuscany

Salted caramel, apples, hazelnut, ymer*
2012 Sauternes, Castelnau de Suduiraut, Bordeaux

During dinner Chancelier Thorbjørn Moy gave a speech of appreciation for Brian Mark Hansen, after which he awarded Brian the Bailliage of Denmark’s Medal of Merit for his achievement at the Inn, and especially as the Bocuse d'Or 2023 winner. Brian is the youngest recipient of the medal. With his outstanding accomplishments it was well earned.

After dinner, the assembled brigades were given the appreciation by Thorbjørn who was well placed to do so given his former grade of Grand Officier Maître Rotisseur.

To celebrate the evening and Brian’s victory the staff received the special Bailliage of Denmark “Bocuse d’Or” pin.

Before we left there was a present from sponsor Ken Storkøkken for all the guests.

Torben Søemod
Conseiller Gastronomique

* Ymer is a Danish milk product that was developed in the 1930’s. It’s similar to yogurt and buttermilk and often served as a breakfast, snack or dessert.