Chefs’ Meetup at Hotel Frederiksminde Eight Stars of the Danish Culinary World

Press trip / Affiliate links

After our lunch at Rønnede Kro we headed straight to hotel Frederiksminde. This night Julie from Visit Denmark, Julie from Julie’s Matblogg, Cecilie from Bord for to and I were to experience a grand event. A chef meetup with eight of the most talented and influential chefs of the Danish culinary world. Each of them would present one dish each, making up a complete meal of starters, main courses and desserts. Driving through the main street of Prestø, with a most wonderful display of old Danish housed on each side, the hotel and its garden awaited us in the far end.
The building was part of an old monastery
The building was part of an old monastery
We arrived no later than half an hour after the meal at the tavern was consumed, yet the first thing we were offered upon entering was more food! Still a bit full, yet it’s hard to decline anything you are served at a place like this, especially coffee and cake. In all its simplicity, the blueberry crumble served in ceramics by Würtz is one of the most beautiful looking desserts I’ve had. If this represented the standard at hotel Frederiksminde it is understandable that they are ranked 11th in the White Guide.
Blueberry crumble with crème fraîche and black currant powder. Amazing ceramics by Würtz
Blueberry crumble with crème fraîche and black currant powder. Amazing ceramics by Würtz
Room no. 4 at Hotel Frederiksminde. Ask for it
Room no. 4 at Hotel Frederiksminde. Ask for it
The hotel decorations perfectly match the new Rescue Juice Champagne edition
The hotel decorations perfectly match the new Rescue Juice Champagne edition

Luckily it was still a few hours until the dinner would commence, so we had time to explore the hotel and surrounding areas. Named “in memory of King Frederik,” the property is located next to Prestø Fjord in the southern part of Zealand in Denmark. Just like Rønnede Kro it has been renovated and brought back to the original style of the early 1900s. This building used to be part of an old monastery, and the aura of something old and majestic is still present in the walls. You can see more pictures of the hotel in Julie’s blogpost.

A local Dane enjoying his beer
A local Dane enjoying his beer
The chefs enjoy a glass of wine and discuss the upcoming event
The chefs enjoy a glass of wine and discuss the upcoming event

The event that awaited us sounded utterly spectacular. In just one night we would experience the cooking of Lars Eiskjær of Restaurant ET, Thorsten Schmidt of Malling & Schmidt, Daniel Kruse of Stammershalle Badehotel, the crown prince of Århus – Mads Battefeld of Henne Kirkeby Kro, Brian Mark Hansen of Søllerød Kro, Mark Lundgaard of Kong Hans Kælder, David Johansen of Kokkeriet and Jonas Mikkelsen, from Hotel Frederiksminde. There’s actually an upcoming dinner at restaurant Kontrast in Oslo, which is based around the same concept. I’ve secured myself a table, so watch out for a feature on that later.

Pre-dinner drinks with a view to the fjord
Pre-dinner drinks with a view to the fjord
Tables in the banquet hall set for dinner
Tables in the banquet hall set for dinner

Eight head chefs and at least twice as many assistants took part. It was great to see how this team worked together apparently without a hierarchy in the ranks. Watching from the dining hall, the herd of chefs and waiters roaming about on the platform above almost seemed to outnumber the guests at one point. Yet everything appeared to be running silky smooth and all of them seemed to know what to do. The dinner started off with a set of snacks, moved on to the eight separate servings and ended with coffee and petit four. I will let the pictures and captions tell the rest of the story. If you want to read different perspectives and see the official pictures taken at the event, you can check Julie’s Matblogg and Bord for to.

The chefs preparing the snacks that will start the show
The chefs preparing the snacks that will start the show
Baked turnip, gherkin and sauce tatar
Baked turnip, gherkin and sauce tatar
Spring onions and ramson mayo
Spring onions and ramson mayo
Bread crums with smoked mayo
Bread crums with smoked mayo
Meanwhile in the dining hall; there is something exciting happening on the Internet
Meanwhile in the dining hall; there is something exciting happening on the Internet
Cabbage, oyster and crème fraîche
Cabbage, oyster and crème fraîche
Crispy chicken skin and a cep cream
Crispy chicken skin and a cep cream
Tartare of red deer with sour cream underneath and red beets and red wood sorrel on top. Served on the antlers of the red deer
Tartare of red deer with sour cream underneath and red beets and red wood sorrel on top. Served on the antlers of the red deer
The chef lineup. Left to righ: 1) Lars Eiskjær, Restaurant ET 2) Thorsten Schmidt, Malling & Schmidt 3) Daniel Kruse, Stammershalle Badehotel 4) Mads Battefeld, Henne Kirkeby Kro 5) Brian Mark Hansen, Søllerød Kro 6) Mark Lundgaard, Kong Hans Kælder 7) David Johansen, Kokkeriet 8) Jonas Mikkelsen, Hotel Frederiksminde
The chef lineup. Left to righ: 1) Lars Eiskjær, Restaurant ET 2) Thorsten Schmidt, Malling & Schmidt 3) Daniel Kruse, Stammershalle Badehotel 4) Mads Battefeld, Henne Kirkeby Kro 5) Brian Mark Hansen, Søllerød Kro 6) Mark Lundgaard, Kong Hans Kælder 7) David Johansen, Kokkeriet 8) Jonas Mikkelsen, Hotel Frederiksminde
Dusting the crumbs off with a painter's brush
Dusting the crumbs off with a painter’s brush
Tatar of lobster with almonds, lemon, unripe peaches and olives. The dish from Brian Mark Hansen of Søllerød Kro. A remarkably delicate dish, not the best tasting, but impressive to watch how the chefs made it.
Tatar of lobster with almonds, lemon, unripe peaches and olives. The dish from Brian Mark Hansen of Søllerød Kro. A remarkably delicate dish, not the best tasting, but impressive to watch how the chefs made it.
All the chefs worked together to prepare each dish. On the right is the Bradley Cooper of the Danish culinary world; Mr. Andreas Bagh of Kong Hans Kælder
All the chefs worked together to prepare each dish. On the right is the Bradley Cooper of the Danish culinary world; Mr. Andreas Bagh of Kong Hans Kælder
Danish sushi; salmon, otoro tuna belly, smoked eel and a wasabi substitute of cabbage, corn and seaweed. Very clean dish, and very tasty!
Danish sushi; salmon, otoro tuna belly, smoked eel and a wasabi substitute of cabbage, corn and seaweed. Very clean dish, and very tasty!
Thorsten Schmidt of Malling & Schmidt is a very experimental chef. Among his merrits is making food for astronauts. For the sushi he had developed a Danish soy sauce made of barley and rye, mixed with an oyster sauce of local ingredients. Softer to the palate than a regular soy sauce and very tasty.
Thorsten Schmidt of Malling & Schmidt is a very experimental chef. Among his merrits is making food for astronauts. For the sushi he had developed a Danish soy sauce made of barley and rye, mixed with an oyster sauce of local ingredients. Softer to the palate than a regular soy sauce and very tasty.
Cod with chicken wing, truffle and Jerusalem artichoke shavings on top, in a clam butter sauce with caper leaves. Restaurant ET in Århus is a classic French brasserie. Chef Lars Eiskjær focused on the big flavors rather than the presentation, but I found it rather nice looking as well.
Cod with chicken wing, truffle and Jerusalem artichoke shavings on top, in a clam butter sauce with caper leaves. Restaurant ET in Århus is a classic French brasserie. Chef Lars Eiskjær focused on the big flavors rather than the presentation, but I found it rather nice looking as well.
Poached lobster with cep and an olive oil blanquette. The blanquette was like a Hollandaise without the butter flavor. Made by Mark Lundgaard of Kong Hans Kælder
Poached lobster with cep and an olive oil blanquette. The blanquette was like a Hollandaise without the butter flavor. Made by Mark Lundgaard of Kong Hans Kælder
Veal sweetbread with Danish truffles from Møn and a fermented corn sauce. Gnalling ost from Arla Unika shaved on top. One of my favorite servings this night, presented by hotel Frederiksminde's own chef Jonas Mikkelsen
Veal sweetbread with Danish truffles from Møn and a fermented corn sauce. Gnalling ost from Arla Unika shaved on top. One of my favorite servings this night, presented by hotel Frederiksminde’s own chef Jonas Mikkelsen
Fried pork with black currants BBQ sauce and gemüse. David Johansen of Kokkeriet made my second most favorite dish of the night. Fat and acidity in a game of lovely contrast!
Fried pork with black currants BBQ sauce and gemüse. David Johansen of Kokkeriet made my second most favorite dish of the night. Fat and acidity in a game of lovely contrast!
Daniel Kruse of Stammershalle Badehotel putting the final touches to his dish. Kruse is known as the King of desserts
Daniel Kruse of Stammershalle Badehotel putting the final touches to his dish. Kruse is known as the King of desserts
Poached pear, salty caramel, lemon and thyme ice cream, lemon snow and meringue & wood sorrel. This dish brought forth childhood memories, but it had too many elements fighting for attention in my opinion.
Poached pear, salty caramel, lemon and thyme ice cream, lemon snow and meringue & wood sorrel. This dish brought forth childhood memories, but it had too many elements fighting for attention in my opinion.
Mads Battefeld of Henne Kirkeby Kro demonstrates to the other chefs how to plate his dish
Mads Battefeld of Henne Kirkeby Kro demonstrates to the other chefs how to plate his dish
An Indian kulfi is like a creamy ice cream, flavored with cardamom and saffron in this case.
An Indian kulfi is like a creamy ice cream, flavored with cardamom and saffron in this case.
Mads specifically instructed the other chefs to make the ice cream scoops ugly; "den skal være grim".
Mads specifically instructed the other chefs to make the ice cream scoops ugly; “den skal være grim”.
The skin of the rosehip was the final topping to Mads' dish
The skin of the rosehip was the final topping to Mads’ dish
Burnt pineapple, salty butter caramel, Indian kulfi with cardamom and saffron and rosehip skin. One of the most unique dishes with remarkable flavors unlike anything I've tried lately. The only reference point I have is the "Tipsy Cake" at restaurant Dinner by Heston Blumenthal in London, which also has a burnt pineapple and caramel flavor
Burnt pineapple, salty butter caramel, Indian kulfi with cardamom and saffron and rosehip skin. One of the most unique dishes with remarkable flavors unlike anything I’ve tried lately. The only reference point I have is the “Tipsy Cake” at restaurant Dinner by Heston Blumenthal in London, which also has a burnt pineapple and caramel flavor
Horseradish and lemon biscuit petit four
Horseradish and lemon biscuit petit four
Marshmallow on a stick petit four
Marshmallow on a stick petit four
The chefs debrief and finally get to eat something
The chefs debrief and finally get to eat something

What do you think about special events like this? Would you like to see more reports from such dinners on my site? Please leave a comment below.

Disclaimer

This was a press trip with Visit Denmark. All expenses were covered by them. The guide contains affiliate links to booking.com. As always, the content reflects my sincere opinion and is my personal recommendation.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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