This lunch was a very special one! For a start, it was the very last to be served in 2012
- the restaurant re-opens in January 2013. Then, to have the privilege to be among the 50 something people to enjoy it, you must book a table. And very early: mid-October is almost too late for a table in one of the 2 services (12.00am and 2.15pm - we chose the 2nd one). So, the day arrived! We were at the restaurant at 2.10pm and surprise,
50 something people were waiting on the sidewalk for the restaurant to open. Finally it opened. Each guest was greeted by the owner at the door and asked his/her name to see if it matched the booking list. Most were regular customers and known by him and his staff. When our turn arrived, i said "bonjour" in french and my name, he said to me "oh but you're french?" Also, i told him that i knew him through the "Planet Food" episode in Denmark and he looked amused. Anyway, once inside, the real thing began. We had the choice between "à la carte", or the small/large Chritsmas buffet. We ordered the large one, but due to the noisy atmosphere, the waiter gave us the small. It proved to be a blessing in disguise. When the dessert arrived, our stomacs were already at breaking point.
Many times during our lunch, people came in for a table but were doomed to failure
from the start. The inevitable refusal soon followed.
The great (danish) atmosphere combined with incredible food made this lunch a memorable experience. No wonder Sankt Annae has a huge reputation. It has become one of our absolute favorite and the sole excuse for us to go to Copenhagen again and again (... and to become regulars ourselves!).
This restaurant is just phenomenal!
Lunch is ordered, bring it on!
Orange marinated herrings, traditional danish, herrings in curry spiced cream,
danish dark bred served with butter and spicy pork fat.
On the side, a chilled bottle of Chablis 1er Cru.
Fried filet of plaice with remoulade & marinated salmon with danish homemade sweet mustard.
Pig head cheese, warm liver pâté with sauté mushrooms, fried bacon, pickled beetroots, preserved gingers & danish mustard.
Roasted duck & ham, redcurrent gelly, red cabbage stew, glazed prunes and apples & pickled cucumbers.
Selection of danish cheeses.
Vanilla and almonds rice pudding with warm cherry sauce & a glass of vintage Portwine.
The expresso concludes our 3h45 marathon lunch.
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