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Falsled Kro.

Restaurant and hotel in the country. Denmark,Millinge

Per Hallundbaek

Falsled Kro Millinge DK-5642

When I was a child I was crazy about cooking. And so the idea of becoming a chef soon seemed the natural choice. I started training with Alex Larsen who told me that by working hard and always being willing to learn something new, I couldn’t fail to succeed.

After my studies at a Hotel Management School, I went to Switzerland, Spain and France to work in starred restaurants, before coming back to pursue my profession in Denmark.

The time I spent at Le Relais Bernard Loiseau in Saulieu was decisive for me. Dominique Loiseau and her team made me feel instantly at home and I learnt a Relais & Châteaux-style sense of hospitality.

In 2000, my wife, Randi Schmidt, and I had the opportunity to participate in the launch of a new hotel in Norway, Engø Gard, and we set ourselves the aim of joining Relais & Châteaux within 5 years. After 4 years, we were proud to have achieved this aim. When I received my letter accepting me as a Grand Chef Relais & Châteaux I felt I had made it into the culinary “Champions League”!

One of the high points in my career was a reception organised at the Engø Gård for the seventieth birthday of the Queen of Norway. All the crowned heads of Europe were there for what turned out to be the only sunny July day of the year! A wonderful day!

In 2009, after 9 years in Norway, we had the opportunity to buy up a historic building in our country of origin: Falsled Kro. That’s where French cuisine made its debut in Denmark in the 1970s.

That is where I create a pure, clean, light-drenched cuisine with a Nordic twist.

What was your most moving culinary experience?
In the middle of the 1990s, on a trip to Paris during a meal at Guy Savoy’s restaurant where for the first time I tried his artichoke soup with brioche and truffled butter. A dish which remains engraved in my memory: simple, elegant, rich in flavour.

The most amusing kitchen incident you ever witnessed?
One day, one of our waiters was to flambé some cherries in the restaurant. Unfortunately he mistook salt for sugar! So he was unsuccessfully trying to make them caramelise before he realised his mistake and came back to the kitchens, his tail between his legs!

Your best piece of advice for amateur chefs?
Use the best possible ingredients and throw your heart into it.

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1 800 735 2478

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