den 12. september 2015.
We all arrived with great expectations to Frederiksminde , located in the picturesque old city of Præstø in the south of Sealand. With more people in the staff associated with the Danish National Culinary Team, and with a chef like Jonas Mikkelsen, who can compete (and win) above Redzepi and Rasmus Kofod, we should expect the most outstanding dinner – and we were not disappointed.
We started with champagne and 5 appetizers ranging from a Ribeye tartar to gratinated quail legs, all served on untraditional plates like rocks and planks.
The first dish was a lobster in fried cabbage, gherkins with accompanying gooseberry juice
2013 Altenburg Riesling, Odinstal, Pfalz, Germany
Second dish was daikon with fried herbs.
The third Dish was served by the sous-chef, Ander Rytter, who recently represented Denmark in the Nordic Cooking Competition. This was a veal tongue and whitefish roe, in a burnt potato purée and a sauce made from lovage and potato peelings
2008 Spätburgunder, Weingut Krone, Assmanhausen, Reingut, Germany
The main course was a Ribeye, sliced ultrathin, but still red, with chanterelle, onion and mushroom jus.
2012 Cabernet Franc, Les Picasse, Chinon Loíre, France
These days, you cannot have a dinner without a fermented element. In this case it was fermented plum ice cream, with double crème fraîche and mountain spinach.
2012 “Passerille” Domaine Delesvaux, Chateaux du Layon, Loire, France
With the coffee some chocolates and a snack on a stick was served.
After the dinner, the Chaine plate was presented to the Restaurant, represented by Mads Eklund Hansen, and they were admitted in to the chaine.
Link to photos: