“I started my career in Denmark, then spent close to three years in France pursuing my training in such prestigious restaurants as Le Buerehiesel, La Côte Saint-Jacques and Troisgros. I then returned home to work with my father at Falsled Kro (also a member of Relais & Châteaux) for 11 years before opening my own restaurant. The surrounding sea, only 20 metres away, and the forest that starts at our backyard are our main sources of inspiration. We get fresh fish directly from the boats everyday and use many wild plants and herbs. We change our menu every two weeks to follow the seasons as closely as possible. This trophy is a great honour for me and my team, it inspires us to work hard every day.” Patrick Lieffroy, Chef and Owner




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