Comments on: Spoiled at Søllerød Kro http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/ The personal blog of Trine Lai - foodie, epicure and excellent eats enthusiast blogging about great places to dine Mon, 26 Jul 2010 23:06:25 +0200 hourly 1 http://wordpress.org/?v=3.0 By: Trine http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1211 Trine Sat, 14 Mar 2009 11:06:25 +0000 http://verygoodfood.dk/?p=1667#comment-1211 Hey meshuggah Thank you so much! :-) Well, that makes me happy! And thanks for enlarging my vocabolary, I've fixed it. Btw, I added an 'f' in your line 3 that seemed to be missing ;-) Do you work at noma, or what's your relation there? If I may ask. Hey meshuggah

Thank you so much! :-)
Well, that makes me happy!

And thanks for enlarging my vocabolary, I’ve fixed it.
Btw, I added an ‘f’ in your line 3 that seemed to be missing ;-)

Do you work at noma, or what’s your relation there? If I may ask.

]]> By: meshuggah http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1210 meshuggah Fri, 13 Mar 2009 23:45:39 +0000 http://verygoodfood.dk/?p=1667#comment-1210 hey trine, love your site. well, love your love for noma. just to let you know the verb is 'pacotise' not 'pacojet'ed'! long live the pacojet. hurrah! hey trine,

love your site.
well, love your love for noma. just to let you know the verb
is ‘pacotise’ not ‘pacojet’ed’!

long live the pacojet.

hurrah!

]]> By: Laurent (GoT) http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1194 Laurent (GoT) Tue, 24 Feb 2009 22:36:47 +0000 http://verygoodfood.dk/?p=1667#comment-1194 Hello Trine, Just a small word to say that Denmark wase amazingly well represented at Deauville for the OFF festival. I met René by pure luck during a break, nice chat, hereafter the link to one of my post where i described how the danish chefs made a huge impression (it's in french but i'm sure you'll understand it :) http://gastrosontour.wordpress.com/2009/02/24/off4-le-danemark-fait-son-show/ Hello Trine,

Just a small word to say that Denmark wase amazingly well represented at Deauville for the OFF festival. I met René by pure luck during a break, nice chat, hereafter the link to one of my post where i described how the danish chefs made a huge impression (it’s in french but i’m sure you’ll understand it :)

http://gastrosontour.wordpress.com/2009/02/24/off4-le-danemark-fait-son-show/

]]> By: Josh http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1193 Josh Mon, 23 Feb 2009 23:19:42 +0000 http://verygoodfood.dk/?p=1667#comment-1193 Yeah I thought Oud Sluis was magic! Loved it! It was lovely and light and the flavours were very clean, not quite as earthy as noma but still 'natural cooking' all the same. Do you know anything about Sergio's career where he trained and worked before Oud Sluis? I've tried to find some information about but its thin on the ground even his book doesnt seem to mention his past much. I currently work in a one star in dublin called Chapter One. Although I plan to move on later in the year and maybe do a few stages in a few places before deciding my next step. I have a stage arranged in wd-50 in new york, aLthough at the moment I'm very interested in this noma/oud sluis/ in de wulf style it's really lovely and a nice departure from classical french cooking. Saw your review of El Poblet and would very much like to visit there! Yeah I thought Oud Sluis was magic! Loved it! It was lovely and light and the flavours were very clean, not quite as earthy as noma but still ‘natural cooking’ all the same.

Do you know anything about Sergio’s career where he trained and worked before Oud Sluis? I’ve tried to find some information about but its thin on the ground even his book doesnt seem to mention his past much.

I currently work in a one star in dublin called Chapter One. Although I plan to move on later in the year and maybe do a few stages in a few places before deciding my next step. I have a stage arranged in wd-50 in new york, aLthough at the moment I’m very interested in this noma/oud sluis/ in de wulf style it’s really lovely and a nice departure from classical french cooking. Saw your review of El Poblet and would very much like to visit there!

]]> By: Trine http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1192 Trine Mon, 23 Feb 2009 22:31:58 +0000 http://verygoodfood.dk/?p=1667#comment-1192 Wow Josh, Happy birthday! How did you like Oud Sluis? Thanks a lot for pointing to your photos. I'm struck at how much Sergio has developped the dishes since I was there last summer. Cool, you'll experience noma in May. Where do you work? JC, me too. Citrus! Wow Josh, Happy birthday! How did you like Oud Sluis? Thanks a lot for pointing to your photos. I’m struck at how much Sergio has developped the dishes since I was there last summer. Cool, you’ll experience noma in May. Where do you work?

JC, me too. Citrus!

]]> By: JC http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1191 JC Mon, 23 Feb 2009 03:11:50 +0000 http://verygoodfood.dk/?p=1667#comment-1191 That's very Asian of you, Trine. ;) I especially like the blood orange one - I'm a sucker for citrus. Plus, it reminds me of a fancy deconstructed Creamsicle, hehe. That’s very Asian of you, Trine. ;) I especially like the blood orange one – I’m a sucker for citrus. Plus, it reminds me of a fancy deconstructed Creamsicle, hehe.

]]> By: Josh http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1190 Josh Mon, 23 Feb 2009 01:28:10 +0000 http://verygoodfood.dk/?p=1667#comment-1190 Thanks Trine, Yes Im sure he'll continue he's too successful not too! He presumably already employs a Head Chef etc who work in Kitchen on a daily basis and will continue to do so while he follows up other interests. I got a bit worried as I certainly intend to go and work there someday! Heading over in May for dinner which im looking forward to! Was in Oud Sluis last weekend for my 21st birthday and had a really awesome meal! http://www.facebook.com/album.php?aid=114476&id=1346468240&l=9a8d6 Thanks Trine,

Yes Im sure he’ll continue he’s too successful not too! He presumably already employs a Head Chef etc who work in Kitchen on a daily basis and will continue to do so while he follows up other interests. I got a bit worried as I certainly intend to go and work there someday! Heading over in May for dinner which im looking forward to!

Was in Oud Sluis last weekend for my 21st birthday and had a really awesome meal!
http://www.facebook.com/album.php?aid=114476&id=1346468240&l=9a8d6

]]> By: Trine http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1189 Trine Sun, 22 Feb 2009 19:25:56 +0000 http://verygoodfood.dk/?p=1667#comment-1189 Josh - Sorry, this was not clear and a bad joke. I was referring to the noma documentary where René expresses the fact that it's impossible to continue working as much as he does. At some point he'll have to slow down. About ten years would be maximum, according to him. We foodies of course imagined the worse case scenario and imagined that there would not be a noma or that René would not be there anymore. <a href="http://verygoodfood.dk/2008/11/13/a-comment-on-the-noma-documentary/" rel="nofollow">Here's the thread</a>. I don't think that will happen. I think that René will find a way of slowing down and not work such insanely much. I think that's all he meant. Martin - I am so happy to hear noma fulfilled all your high hopes! "Burgundy-aficionado" what a great term. :-) Thomas - Thanks very much for your always interesting contributions! JC - Don't they? ;-) Somehow I seem to have a preference for desserts that comprises fuit, and these were absolutely mind blowing. Josh – Sorry, this was not clear and a bad joke. I was referring to the noma documentary where René expresses the fact that it’s impossible to continue working as much as he does. At some point he’ll have to slow down. About ten years would be maximum, according to him. We foodies of course imagined the worse case scenario and imagined that there would not be a noma or that René would not be there anymore.
Here’s the thread.
I don’t think that will happen. I think that René will find a way of slowing down and not work such insanely much. I think that’s all he meant.

Martin – I am so happy to hear noma fulfilled all your high hopes! “Burgundy-aficionado” what a great term. :-)

Thomas – Thanks very much for your always interesting contributions!

JC – Don’t they? ;-) Somehow I seem to have a preference for desserts that comprises fuit, and these were absolutely mind blowing.

]]> By: JC http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1188 JC Fri, 20 Feb 2009 04:35:17 +0000 http://verygoodfood.dk/?p=1667#comment-1188 I'm rarely blown away by restaurant desserts, but those look absolutely amazing! I’m rarely blown away by restaurant desserts, but those look absolutely amazing!

]]> By: Thomas http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1187 Thomas Thu, 19 Feb 2009 15:05:05 +0000 http://verygoodfood.dk/?p=1667#comment-1187 Trine – once again a mouthwatering report with splendid pictures. It’s funny because, Søllerød Kro is really old-school, but yet their food is currently changing to the more elegant side – as you have so correctly noted. Even though I am a huge fan of Noma and Geranium I really like coming back to Søllerød Kro as a Benchmark point to classic cuisine. When it comes to desserts – they are far better at it, compared to the more innovative restaurants in my humble opinion. Søllerød Kro, has also recently - been the setting for some of our recent wine tasting events as the themes has been Burgundy and Bordeaux. It’s simply the perfect spot for these classic wines and it doesn’t make it any worse when Jan Restorff (is nursing his guest and sharing his incredible knowledge on wine. I will head north again on the 12th of March where on of my friends has invited me to a tasting. Theme is yet secret – but I think there will be a good portion of Burgundy and Champagnes present – not bad at all. I hope to shoot some pictures, if the circumstances allows it. Btw – The Juhlin glass is really great – have it myself. Has a good way of concentrating the nose. The Swedish Champagne expert is also a fan of Søllerød Kro and has visited the place often. Best, /Thomas Trine – once again a mouthwatering report with splendid pictures.

It’s funny because, Søllerød Kro is really old-school, but yet their food is currently changing to the more elegant side – as you have so correctly noted. Even though I am a huge fan of Noma and Geranium I really like coming back to Søllerød Kro as a Benchmark point to classic cuisine. When it comes to desserts – they are far better at it, compared to the more innovative restaurants in my humble opinion.

Søllerød Kro, has also recently – been the setting for some of our recent wine tasting events as the themes has been Burgundy and Bordeaux. It’s simply the perfect spot for these classic wines and it doesn’t make it any worse when Jan Restorff (is nursing his guest and sharing his incredible knowledge on wine. I will head north again on the 12th of March where on of my friends has invited me to a tasting. Theme is yet secret – but I think there will be a good portion of Burgundy and Champagnes present – not bad at all.
I hope to shoot some pictures, if the circumstances allows it.

Btw – The Juhlin glass is really great – have it myself. Has a good way of concentrating the nose. The Swedish Champagne expert is also a fan of Søllerød Kro and has visited the place often.

Best,

/Thomas

]]> By: BerlinKitchen http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1186 BerlinKitchen Thu, 19 Feb 2009 10:37:20 +0000 http://verygoodfood.dk/?p=1667#comment-1186 Trine, it was my first visit of NOMA, but since many years I received enthusiastic reports and photos from the Noma-food by my danish friend Thomas Iversen. I had very, very high expectations but surprisingly all my dreams came true. I also like so much the puristic style of the restaurant and the service is such professional, kind and not overdone. I also met the Sommelier Pontus, such a nice guy. The wine-list has excellent choices according to a Burgundy-aficionado who also attended for the first time Noma on friday. Skaal, Martin www.berlinkitchen.com Trine,

it was my first visit of NOMA, but since many years I received enthusiastic reports and photos from the Noma-food by my danish friend Thomas Iversen. I had very, very high expectations but surprisingly all my dreams came true. I also like so much the puristic style of the restaurant and the service is such professional, kind and not overdone. I also met the Sommelier Pontus, such a nice guy. The wine-list has excellent choices according to a Burgundy-aficionado who also attended for the first time Noma on friday.

Skaal,
Martin
http://www.berlinkitchen.com

]]> By: Food Snob http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1185 Food Snob Thu, 19 Feb 2009 09:46:50 +0000 http://verygoodfood.dk/?p=1667#comment-1185 jo før, jo bedre :P jo før, jo bedre :P

]]> By: Josh http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1184 Josh Thu, 19 Feb 2009 01:28:41 +0000 http://verygoodfood.dk/?p=1667#comment-1184 there’re now only 4½ years left until RR won’t (probably) be at noma anymore! whats makes you say this ? does he plan to retire or something?! there’re now only 4½ years left until RR won’t (probably) be at noma anymore!

whats makes you say this ? does he plan to retire or something?!

]]> By: Trine http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1183 Trine Wed, 18 Feb 2009 21:31:05 +0000 http://verygoodfood.dk/?p=1667#comment-1183 Josh, yes Søllerød is just outside CPH. You can get there by taxi pretty easily (20 min) but you can also take the S train to Holte and directly from there the bus #195 to the inn (4-5 minutes drive from the station). Very easy really! Keep in mind that DK is such a small country and we're not really used to big distances ;-) No other Michelin star places are open on Sundays, unfortunately. Kofoed (see link in my reviews' cloud) is a nice place for a more traditional Danish AND nice lunch. If from late April Herman at www.nimb.dk might be open for Sunday lunch also, but I'm not sure. Thanks, Food Snob! :-) Should we share them all at some point soon? I guess the remark was more in relation to the different items that were accompanying it. ;-) Daniel, if YOU are impressed!! WOW :D And thanks! Yeah, and Felix, do remember that there're now only 4½ years left until RR won't (probably) be at noma anymore! Martin, thank you for your sweet comment and links to your note, which I really enjoyed reading! I'm so sorry toyr note wasn't publish staright away , I just found out this evening. Was it your first visit to noma, btw? And... I'm almost embarassed to say I have never been to Sushi Saiko. Yet. Must do! Josh, yes Søllerød is just outside CPH. You can get there by taxi pretty easily (20 min) but you can also take the S train to Holte and directly from there the bus #195 to the inn (4-5 minutes drive from the station). Very easy really! Keep in mind that DK is such a small country and we’re not really used to big distances ;-)

No other Michelin star places are open on Sundays, unfortunately. Kofoed (see link in my reviews’ cloud) is a nice place for a more traditional Danish AND nice lunch. If from late April Herman at http://www.nimb.dk might be open for Sunday lunch also, but I’m not sure.

Thanks, Food Snob! :-) Should we share them all at some point soon?

I guess the remark was more in relation to the different items that were accompanying it. ;-)

Daniel, if YOU are impressed!! WOW :D And thanks!

Yeah, and Felix, do remember that there’re now only 4½ years left until RR won’t (probably) be at noma anymore!

Martin, thank you for your sweet comment and links to your note, which I really enjoyed reading! I’m so sorry toyr note wasn’t publish staright away , I just found out this evening. Was it your first visit to noma, btw?
And… I’m almost embarassed to say I have never been to Sushi Saiko. Yet. Must do!

]]> By: BerlinKitchen http://verygoodfood.dk/2009/02/16/spoiled-at-soelleroed-kro/#comment-1182 BerlinKitchen Wed, 18 Feb 2009 14:56:43 +0000 http://verygoodfood.dk/?p=1667#comment-1182 P.S. Here are my notes from NOMA in english..... http://www.snakvin.com/BB3/viewtopic.php?f=1&t=3444 P.S. Here are my notes from NOMA in english…..

http://www.snakvin.com/BB3/viewtopic.php?f=1&t=3444

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