Andreas Bagh is the executive chef at the one-Michelin-starred restaurant Marchal inside the venerable Hotel D'Angleterre in Copenhagen. Based on classic French cuisine, with added inspiration from the New Nordic style as well as internationally, he serves some of the most flavor-packed and well-balanced dishes I have eaten. His cooking has not yet gotten the praise it deserves. In terms of taste and technique, Marchal definitely defends a second star. The lack of that accolade may simply be because the Michelin Guide seems to favor long tasting menus. At Marchal, they only have an à la carte menu in order to give the customers the freedom of choice and to offer a different experience than most other restaurants at this level in the Danish capital. One of the signature dishes on the menu is the whole turbot, which was one of the best servings I had in 2018 (link below). Another, is the famous French dish - canard à la presse. A whole roasted duck is carved tableside, before the carcass is pressed for blood that later acts as the emulsifier in the sauce. The performance takes place in front of the guests.
Made in cooperation with The Foodalist: www.thefoodalist.com/
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My top 25 best dishes in 2018: andershusa.com/my-top-25-best...
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