Haute gastronomy and culinary experiences
AN EXCEPTIONAL FOCUS ON GASTRONOMY
At Moltkes Palæ, we go the extra mile to provide modern gastronomy of the highest quality. We strive to compose our menus based on the season, where fresh, unique produce and ingredients take centre stage.
Our team of innovative and professional chefs are passionate about creating modern menus featuring exclusive flavours. We aim to compose menus that are equal to those you would enjoy at a Michelin-starred restaurant – just on a grander scale. With us, the focus is on elevating event execution and gastronomic concept development to an even higher level. At the same time, our ambition to deliver modern gastronomy to our guests is based on traditions of good craftsmanship and professional pride. We view the food that we serve and the setting of Moltkes Palæ itself as two halves of a symbiotic relationship. In that way, the edible aspect of our offering is inextricably connected with Moltkes Palæ’s overall impression when we celebrate togetherness and being in good company over amazing culinary experiences.
Our gastronomy is rooted in:
- The classic Nouvelle Cuisine of France
- The modern New Nordic Cuisine movement
- Spices and inspiration from world cuisine: Japanese fermentation, South American fire and passion, plus a few other unique overseas ingredients
- Local and organic produce and ingredients wherever possible
OUR APPROACH AND CONSIDERATION FOR SUSTAINABILITY
In 2021, we were awarded the Bronze Organic Cuisine Label by the Danish Veterinary and Food Administration. This means that 30%-60% of the foods we use are organic.
We collaborate with local Danish suppliers, and with a growing focus on sustainability we aim to increase our consumption of local and organic produce. We believe that fresh, organic produce grown at its own natural pace provides the best taste and quality, and with a reduced environmental burden.
Quality is synonymous with Moltkes Palæ and gastronomy is at the very heart of our concept. We are working to increase our sustainable engagement, and to continue offering our guests the best of the best in taste going forward.
Our kitchen makes every effort to reduce food waste, and for this reason we do not offer buffet options but rather, plated service. We utilise surplus food from our kitchen for our lunch catering service and staff meals, and all transport takes place in electric vehicles.
SAMPLE CLASSIC MENU
Mackerel – apple – carrot – chervil
Scallop – celery – hazelnuts – lobster bisque – calvados
Stuffed quail – Jerusalem artichoke – pistachio – balsamico sauce
Pear – caramel – coffee – tonka bean
SAMPLE SIGNATURE MENU
Three different original snacks
Lobster terrine – spring cabbage – horseradish – dill – bergamo
Octopus – cauliflower – buttermilk – roe – tarragon
Beef tenderloin – Jerusalem artichokes – caramelized pear – sauce with long pepper and chestnut
Yuzu pie – sour coconut creme – dehydrated yoghurt – basil
SAMPLE AOC MENU
Standing hors d’oeuvres
‘Gode råd’ biscuit with truffle & radishes
Raw shrimp – toast – dill
Reindeer puree – chicken liver – blueberries
Oscietra caviar – gooseberry – wild herbs
Limfjord oysters – cabbage – cucumber
Porcini – onion – Vin Jaune
Apple – sorrel
Pine cone – ganache
MEETING & CONFERENCE MENU
Coming soon – and you won’t be waiting in vain
Read more about the possibilities at our other venues
up to 150 guests
up to 150 guests