The Bailliage held a dinner amical at the country's youngest Michelin restaurant, MOTA which opened November 2021. MOTA is Latin American and slang for cannabis which Head Chef Claus Henriksen, was one of the first in this country to adopt in his cooking in collaboration with farmer Søren Wiuff.

MOTA is located in the former Nykøbing Zealand Psychiatric Hospital (approx. 100 km. west of Copenhagen). The buildings dating from 1915 are part of the Grønnegård complex in Annebergparken. The premises in which restaurant MOTA is housed were originally built as an assembly hall and theatre for the hospital. The entire area is now a recreational and cultural community.

Head Chef, Claus Henriksen previously worked at Noma, Formel B and Søllerød Kro, before starting at Dragsholm Castle. His career's greatest highlight was the Michelin star awarded there in 2017 after 10 years of targeted development work.

In 2021, he decided to start his own place. After only eight months it too was awarded a Michelin star. Claus’ great interest is the exploration of local foods and herbs, which have become his signature for the dishes served to his guests.

RECEPTION

Scallops with fermented asparagus
mussel juice
2021 Granbazan Albarnio ‘Etiqueta Verde’
Rias Baixas, Spain

MENU

Grilled hornfish with ground elder
2010 Bourgogne Aligote
Clotilde Davenne, Burgundy, France

New onions and leeks
fried langoustine
2015 Melsheimer, Riesling, ‘Lenturn’
Mosel Valley, Germany

Glazed Guérande carrots
hazelnuts, rose hips
2015 Domaine Rolet Pinot Noir Tradition
Jura, France

HårbøIle Dairy’s sheep’s brie with herbs
2020 Sancerre ‘Ultimus’
Domaine Jean Thomas, Loire Valley, France

Sheep's milk ice cream
celeriac and chocolate mint
2021 Solaris
Mynster Ørnberg, Denmark

Sweets

After the dinner we had the traditional line up of the brigades. Chanceleir Thorbjørn Moy (formerly a Grand Officier Maître Rotisseur) gave them his appreciation. In his opinion, although we experience many fine culinary experiences, the food quality and service at MOTA was at a completely higher level. He noted particularly how well Claus Henriksen managed to combine his vegetarian dishes to perfection. Thorbjørn also liked that there was an unannounced pre-dessert. The wine pairing was fantastic. The Danish dessert wine from Ørnberg Winery was out of this world with the dessert.

Therefore, Bailli Délégué Jørgen Krenk had no reluctance in awarding the staff the Bailliage’s pin recognising first-class service at a Chaîne event.

Torben Søemod
Conseiller Gastronomique