As is tradition, a Chapitre of the National Bailliage of Denmark was held in January. This time the beautiful Dragsholm Castle provided the setting for the event.

The Castle (Danish: Dragsholm Slot) is a historic building in Zealand. For about 800 years there has been a building on the islet by the “drag”. From the original palace over the medieval castle to the current baroque style, Dragsholm Castle has had an influence on and been influenced by changing times and the surrounding community.

In recent years, the Bøttger family has managed the running of the castle. Several minor restorations, which in addition to general conservation of the building, have had the purpose of raising the level of quality of the castle as a hotel, restaurant and an attraction. The hotel rooms at the castle have been refurbished and more rooms have been added in the porter's lodge on the other side of the moat.

Before the Gala Dinner, there was the Induction Ceremony in the castle church, at which new members were presented with their first ribbon and several members were promoted. Bailli Délégué Jørgen Krenk was the Inducting Officer in his capacity as a Member of the Conseil Magistral.

A fine menu had been created for the Gala Dinner. The pre-main course of “winter cabbage from Søren” garnered many compliments around the tables.

RECEPTION

The Head Chef’s three savoury bites
Champagne Jean Pernet Réserve NV
Grand Cru Le Mesnil-Sur-Oger, France

MENU

Salted trout with pepper and juniper
pickled pumpkin, juniper oil, trout roe, caviar
winter cress, mussel cream with chives
Clarendelle Bordeaux Blanc - inspired by Haut-Brion
Bordeaux, France

Scallop quenelle with pan-fried langoustine
sautéed spinach, foamed lobster bisque
Rös Solaris Reserve, Dyrehøj Vingård, Denmark

Pan-fried winter cabbage from Søren
wild garlic, black winter truffle, foamed cheese sauce
Sipp Mack Pinot Gris Tradition, Alsace, France

Stuffed quail
sautéed leek, stuffed morel
sauce suprême with porcini mushrooms
Siduri Pinot Noir, California, USA

Walnut-flavoured Danish fragilité cake
late-harvest berries, dark chocolate
prune ice cream with Armagnac
Coteaux du Layon Rochefort
Domaine de La Motte, Loire Valley, France

Coffee or tea
sweet delights

Our principal sponsor “Best Selection” provided the evening’s wines, which were perfectly matched to the dishes.

Jørgen Krenk
Bailli Délégué
Member of the Conseil Magistral