Four Hands Dinner
Get ready for something truly special. On 21 January, Marchal becomes the very first restaurant in Denmark to pop the cork on Krug’s brand-new 2013 vintage — and we are celebrating in style with an exclusive Four Hands Dinner featuring our own Alexander Baert and guest star chef Adam Handling.
These two Michelin chefs are teaming up to create a 12-course menu that is pure magic, paired with exceptional bubbles straight from the legendary Champagne House Krug. Think unforgettable flavours, surprising twists, and the kind of dishes you will talk about long after the night is over.
And it is not just a feast for your tastebuds — both chefs will step out of the kitchen to share the stories behind their signature creations. It is like Netflix’s Chef’s Table, but right in front of you, and with Champagne in hand.
Guest chef Adam Handling is the creative force behind the Michelin-starred Frog in London and one of the UK’s most exciting culinary talents. His restaurant group, the Adam Handling Collection, spans everything from fine dining to stylish pubs.
Both d’Angleterre and Frog are proud Krug Ambassades, so expect Champagne pairings that take each dish to the next level. You will taste gems like Grande Cuvée 173ème Edition, Krug Vintage 2000 — and of course the star of the night, the newly released Krug 2013. We are beyond excited to pour this exceptional vintage for the very first time.
Need to know
When: 21 January – several seatings available, starting from 18.00. Table booking must be made between 18.00 and 20.00.
Where: Marchal
What: Combined package of 12-course menu with presentation by both chefs and their teams plus Krug Champagne pairing
Price: DKK 4,300 per person. The price covers the 12-course menu and the exclusive Krug Champagne pairing, including the 2013 Vintage
Stay the night: Enjoy 15% off the daily rate for stays between 20 and 23 January. Reservations must be made via room@dangleterre.com, and discount is only applicable with table booking for Four Hands Dinner in Marchal on 21 January.
See full menu
Krug Grande Cuvée 173ème
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Barbajuans
"Vesterhavost" & Spinach
Beetroot Tart
From Adam Handling’s garden in London
Cornets
Smoked salmon and caviar
Cheese & Eel Doughnut
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Krug Rosé
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Carrot Flower
Hibiscus & Yuzu
Sea Bream
Radish & Seaweed
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Krug Vintage 2013
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Turbot
Cockles, Razor Clams & Zucchini
Lobster, Wagyu & Caviar
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Krug Vintage 2000
Krug Vintage 2011
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Beef Tenderloin
"Vesterhavost" & Beetroot
Pigeon
Caramelized Cream & Black Truffles
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Krug Grande Cuvée 170ème
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Napoleon
Mandarin & Verbena
Caviar & Chocolate Surprise
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