The Bailliage’s weekend trip to South Funen (200 km. west of Copenhagen) began on Friday at Hotel Svendborg. Here the hotel's Maître Restaurateur Jan Milton hosted us in the hotel cafe with cocktails and canapés.

We then walked 300 metres to Restaurant Resume where Chef/Owner Kim Gubi Lundvaldt welcomed us. The restaurant has recently moved into new premises, a renovated blue church with brand new kitchen. The exciting wine cellar can be viewed through a large glass tile set in the restaurant’s floor.

Kim’s concept at Resume is that you have three menus to choose from: “Weekday Evening”, “A Great Evening” and “The Universe of Resume”. Served the “A Great Evening” menu we were not disappointed.

After dessert we had the traditional line-up of the brigades. Chancelier Thorbjørn Moy gave them his appreciation. He started by praising the amazing space, both décor and acoustics.

The small canapés were commented on, special acknowledgement being given to the veal sweetbread served with a little caviar. Best Selection, our wine sponsor provided the wines which were nicely presented by the staff.

Thorbjørn believed that the level of the evening’s event compared favourably with the previous week's visit to the Michelin starred Søllerød Kro.

It was with pleasure that Bailli Délégué Jørgen Krenk, assisted by Chargé de Missions Peter Wedel Ranch Krarup, awarded Bailliage of Denmark service pins to the staff for their first-class service.

On Saturday evening we were at Restaurant Thudes owned by Chef Lars Frøsig Thude.

Here, too, there was the traditional line up of the brigades to which Thorbjørn Moy gave his appreciation. He was impressed with how well they had managed a demanding party like the Chaîne in an à la carte restaurant. Thorbjørn really enjoyed the French asparagus perfectly cooked al dente; the delicious sirloin; the dessert consisting of two servings. All really distinguished and tasty.

Best Selection, our wine sponsor, again provided the wines. Their Sommelier Rico Jørgensen presented the wines selected in collaboration with Lars Frøsig Thude.

Concluding the dinner, Bailli Délégué Jørgen Krenk, again with assistance from Chargé de Missions Peter Wedel Ranch Krarup, awarded Bailliage of Denmark service pins for the
top-class service.

Torben Søemod
Conseiller Gastronomique