Domaine La Louviere, Malvies – August 2014

FWRR were granted the exclusivity of the the fine wines of Domaine La Louviere for Luxembourg earlier this year, shortly after we started up our own wine import business. The wines were among the first to be imported and among the first to be sold out. But do not worry – because there is still the great Le Galante on stock and maybe we can find a few of the reds too – even though our hearts cry every time a La Sedutrice or La Maitresse leaves the garage.

The outstanding artwork

The outstanding artwork

The outstanding art of work :-)

The outstanding art of work :-)

That hit the spot

That hit the spot

But ever since the import started, Nicolas and Thore kindly invited us to come down down down south and have a look at the production and wineyards. And so we did. we stopped shortly before Barcelona it seems, and were amazed by the landscape,  which actually included more sunflowers than vines. I later told Nicolas, so this is the trick to wonderful herbal taste of the reds – you make them from sun flowers !!!!

Actually, wine maker and new on the team Jem (from Adelaide !!!) – showed us there were actually lots of wine grown on the land surrounding the Domaine.

Here´s some shots to get you an idea what awaited us.

The fountain and "market place" in front of the main building.

The fountain and “market place” in front of the main building.

The beauiful trademark fiirmly placed 4 times on the fountain

The beauiful trademark firmly placed 4 times on the fountain

The Pyrenees and attitude make room for a great wine growing climate

The Pyrenees and high attitude make room for a great wine growing climate

Suns everywhere.

Suns everywhere.

We were spoiled with good weather and Jem playing the perfect host, went shopping for us, right after arrival, and went to get us breakfast the next morning as well. That is great host playing. Good on ya.

First meal was cheese, charcuterie, fine La Louviere wines and …..more wines. What a nice arrival. Stefan made sure the beds were made and that all  of us were installed properly. A funny phone call from Nicolas set the tone of the stay, he was not to arrive until a few days later, but I could assure him we were well taken care of.

The next day we spend in beautiful Carcassonne, had a semi great lunch – and after returning to the domaine we relaxed with table tennis, rosé and ipads.

The big boys below Carcassonne

The big boys below Carcassonne

As always a Mr.Blue Sky when we are on a trip.

As always a Mr.Blue Sky when we are on a trip.



Hard to pick the shots to show you from the 200 I took.

Hard to pick the shots to show you from the 200 I took inside the old city.

one last one

one last one

and back the Domaine as I said time to rest before shower and dinner. The dinner I shall come back to in a review coming up shortly.

3 ages..

3 ages playing with rubber bands.

Returning after dinner most people called it a night and I opened a bottle of Rhum and were joined by the Bruxelles/Amsterdam connection in what turned out to be a longer drink – talk and night. I went to bed WAY over bed time but had a great evening. And mind you no hangover the next morning for reasons unexplained to man,

Next day was spend partly at the near by lake and for my part, shopping and cooking for our hosts and us. I had asked Stefan to find a “room with a view” – and the table and setting blew us away. Thank you most sincerely Stefan for arranging this, the evening was truly awesome. A pearler.

Before the dinner Jem showed us around and we were explained what makes La Louviere so special and what they aim for. Nicolas arrived – almost not late and joined us for my Coq au vin, which I think he liked :-)

New mates - Oscar and Jem

New mates – Oscar and Jem



A proud wine maker.

A proud wine maker.

Table - and my humble sandwiches to get us going.

Table – and my humble sandwiches to get us going.

Waiting for the "coq" to arrive - Nicolas :-)

Waiting for the “coq” to arrive – Nicolas :-)

Wine were plenty and good and I got a bit tipsy and called it a night. Judging from the look of some of the fellow diners the next day, that was a wise move.

Last day we spend exploring the area, and packing – sigh – I beat our host Nicolas in table tennis…and was both amazed and happy just doing that. Two things to be noted. One – I have a bad right wrist :-) and two  – I do think the score were adjusted a bit just around the 19-18 area, where I thought I was behind and then all of sudden was leading. Never mind. The victory was sweet. Oh so sweet.

Before leaving Nicolas told me some exciting and good news as for the product range of the domaine. Looking foward to that my friend.

We sincerely hope this will not be the last time we are visiting this great domaine. We thank you Nicolas, Jem and Stefan for taking good care of us. And we are looking forward to importing MANY more of your fine wines to the delight of our customers. I shall leave you with a few shots taken by my brother Heiko Schneider – one of the fans of the wines of Domaine La Louviere.

And to those of you who have not tried the wines yet. Feel free to pass by the garage sale of FWRR in Helmsange, Luxembourg or call me at +352661187904 – and let us arrange a tasting for you.

Style and taste

Style and taste

Herbal taste :-)

Herbal taste :-)

and a final shot of the sun and the beautiful courtyard.

Bye Bye...

Bye Bye…

Hotel and Restaurant Les Florets, Gigondas, France – September 2013

This one has been sitting in my mind for quite some time. I actually thought I shared the wonderful stay we experienced there – but it seems I only shared it with you in my head.

I was at Les Florets the year before, and swore I would be back with my family. As it turned out it had to be the year after. As things went, I got to decide on how to spend the last few days of the summer 2013 vaction – and my mind was so made up. Gigondas, Hotel and Restaurant Les Florets, with a stop-over in Beaune driving down.

We got to stay here 3 nights. We visited the area, we got on top of the world, we dazed by the pool, had lots of great wines, and stunning food and service in this little paradise on earth.

I shall break the photos of the tour up in three chapters, one for each day and leave you to indulge in the photos rather than repeating my sentiments of the first stay.

Day one – 31 August 2013 – arrival, lunch pool and dinner.

The quiet romantic hotel with the al fresco dning.

The quiet romantic hotel with the al fresco dining.

Big boy Oscar

Big boy Oscar

and hungry Emil

and hungry Emil

The view from the restaurant is simply breath-taking, the valley, the hills, the rocky mountains, the flowers – the perfectly set tables.

My lamb

Aubergine in some fashion

Tomato, Avocado and I think Salmon

Tomato, Avocado and I think Salmon

Fish for Emil - somebody remove that lemon foam :-)

Fish for Emil – somebody remove that lemon foam :-)

And the smile was back

And the smile was back

After dinner rest and then the long awaited pool.

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Lets finish day one with some shots from the evening.

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Day two – 1st September – Breakfast – Mont Ventoux – Gigondas – rest – Dinner

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Breakfast is great here, great selection and as mostly in France, great Croissants

Before we left for the mountain – I took some of the nicest shots of the boys ever, the colours where amazing, you can feel that Provence is just down the road.

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After that we took the car up to the top of the world. Quite a ride – not as tough for us – as for the bikers, but all those curves get to you in the end. But the view from up there is worth the hassle. It was a windy day, still when we started the climb it was a nice 23 degrees celcius. On th top it dropped to 13 (!) No wonder, Mont Ventoux rises nearly 2.000 meter above sea level.

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After those crazy hights  – it was nice to hit the valley of Gigondas – only to find there was a local festival, which came handy because the boys could use some of their saved energy, the restaurant I chose was close to crap, the wine not as nice as it should be – or could be, but all in all, sun was out, the missus pretty as ever –

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After a rest and a shower I got to sit down – rest and endulge in a bottle of Condrieu from nearby Saint Cosme.

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And right there in the middle of the beauty of all this, while waiting for the missus to come and join me, sipping the wine – I saw this old man reading his book, ever so quietly – and I thought – could there be any more quiet and beautiful way to spend your autumn.

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Dinner was enjoyed inside, the mistral had arrived. I shall not bore you with too many details. We had open wines, they were all great. I had one of the best pieces of meat EVER.

What a piece ...

What a piece …

and it was good night.

Day 3 – 2nd September 2014 – Breakfast – Crocodile Park – Avignon – rest – Dinner

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The crocodiles came in all sizes, I think there was around 400 of them. Funny thing occured after 30-60 min. when Emil proclaimed. That one is alive !!! – He had not realized that apart from the wooden ones he sat on, – they were all maybe not moving alot – but most definetely alive and not to be taken lightly.

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Avignon is worth a visit, great local food at Lou Mistral, not so funny incident occured when I left to look at a shoe-shop across the street while the others was on the toilet. Emil chose a different toilet, and came out first and thought we all left. I rushed back feeling like the worst daddy in the world, as Astrid and Oscar just emerged from the other exit. It can easily go wrong.

Back at the hotel – freshening up, playing games, and our last supper at Les Floret for this time.

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Like last time Thierry and Dominique and all the staff made sure we could concentrate on us and relaxe, endulge in the quietness and romance of the place and – just enjoy the good food and the great weather and the stunning views.

The kitchen even went the extra mile and cooked me the dish I had fallen in love wiht the year before, even though it was not on the menu. The chef came to the table, and I explained it to him in my poor poor French. And it was just as good :-)

Just as we were all happy with Potsdam the week before, I think we were all quite happy here, focus was on relaxing and the good food, and that is of course more my idea of fun :-) So I thank you dear Astrid, Oscar and Emil – for coming with me on this long ride to the Southern Rhone and coping with all that food and romance.

I wish I could be back this year. Hotel and Restaurant Les Florets comes with my highest recommendation.

So with that wish I shall leave you with an oldie but goodie – One Summer Dream, written by Jeff Lynne a good 38 years ago.

Rock on dear Thierry and Dominique.






The Chagny Situation, Bourgogne, 25th-28th April 2013

The Fox Force Four was back in Beaune, back at the beautiful Hotel de Remparts in the center of the city. Good to see the old friends, good to be back in Beaune. We were spoiled with 26 degrees celcius and sunshine, allowing us to spend a wonderful evening at the terrasse of a little place I found last year. Nothing fancy – but decent food. Uffe and I ordered 2 starters and waited a good 90 min for the Norwegians to arrive.

We had 5 tastings planned for the coming days, among those three new smaller wineries – with amazing wines as we would discover.

As it turned out the tastings were very successful, meaning there was a slight logistic problem, which good friends Pernille and Patrick solved by letting the Northern friends have a few square meters of their garage for a while.

Here are some impressions from the trip

Athos, D´Artagnan and Porthos at the cellars of Michel Caillot.

Athos, D´Artagnan and Porthos at the cellars of Michel Caillot.

Aramis at the vineyards of Michel Caillot

Aramis at the vineyards of Michel Caillot

"Brigitte Bardot" at our service...

“Brigitte Bardot” at our service…

Between two tastings we went back to the hotel and opened a bottle of red – well Julie (almost) did. Julie was besides being very pretty, also a sweet and service minded receptionist, – bus as we learned, – soon to go back to her real line of business, – a travel agent. So, the day we left it was also her last day at work :-(

Kjetil entertaining a group of very kind American and Canadian tourists.

Kjetil entertaining a group of very kind American and Canadian tourists.

As always the last evening we had our last dinner at Lameloise. I love Lameloise. I will never get tired of dining here. Its like coming home. The familiar faces of the staff and the warm welcome by Frederic Lamy.

Home sweet home...

Home sweet home…

We had hoped to find the nice Chicago couple we met at Cave Madeleine the evening before, because we understood they were set to dine here. I suspect an audible error – and they might have been dining at close by Levernois, I guess for an American – the twang – those can easily be mistaken – Levernois – Lameloise – but food wise – there is no compare. And we were in for the better part of that comparison. Still I hope you had a great stay and dinner dear Mary and Frank.

The top moment of the entire trip occured when Hubert, the sommelier asked us whether we had made our wine choices (from the great wine list).

I answered him, we will like the same as last year. A big smile was his reply, and he elaborated – I was hoping for that.  Now that meant we gave him free hands too arrange some bottles to be tasted blind, and within a certain total price limit. He said, I have been thinking about it all day, which wines to choose etc. Now that is – beside the effort of checking or remembering – an outstanding level of service – and you are bound to feel special, and so we did.

Here are some shots from the menu



A little fois gras lollipop

A little fois gras lollipop

Second round of amuses

Third round of amuses

Scallops and crab - still not started the menu.

Scallops and crab – still not started the menu.


Fois Gras with oxe-tail

Second best dish of the evening, what a dish.





The last piece of the best bread in the world.

The last piece of the best bread in the world.

As mentioned in my prior posts about Lameloise. This bread is to die for.





Lameloise & Lamb – a perfect marriage. Always. Best dish of the evening.

At this point a personal issue arised – known by  insiders as “The Chagny Situation” – the cheese would be my last dish of the evening. No sweets for me tonight – which is probably good for my hips – but cheese at Lameloise, is also always perfect selection and perfect maturity.

Kjetil making his selection.

Kjetil choosing his selection.

What a drop, best wine of the evening. I almost had it, guessing Bonnes Mares.

What a drop, best wine of the evening. I almost had it, guessing Bonnes Mares.

So, dear Frederic Lamy and all your exceptional staff. There were absolutly no flaws this evening. Everything was perfect and as always, I hope to be back rather sooner than later. Please extend our thank you to the whole team. Eric Pras, thank you for a great meal. As good as it gets.

So this wraps up a great trip – well almost – because the following morning we had a last tasting at Mischief and Mayhem in Aloxe Corton where good friends – wonderful Fiona and warm Michael Bragg had prepared a brunch to go with their exceptional wines.

What more do you need a Sunday morning.

What more do you need a Sunday morning.

So, this was it – I shall leave you with a picture to fit the situation, Athos checking out…

The Three Musketeers..

The Three Musketeers..

Thanks for your friendship guys…see u around.

Whisky Tasting Dinner at La Distellerie, Bourglinster, Luxembourg – March 2013

“I am going, I am going
Any which way the wind may be blowing
I am going, I am going
Where streams of whiskey are flowing”

Streams of Whisky – The Pogues 1984

Just around Christmas time I ran into a friendly guy at the local Supermarket. He attracted my attention – because he was standing in front of a large selection of Malt Whisky – a drink I have enjoyed on many evenings in front of the open fire – back in the days where we had a cottage in Denmark. The perfect threesome in my opinion, Malt Whisky, Cold weather and open fire.

The name of the friendly fellow was Herman, and he was in fact representing the Whisky Club Luxembourg. We chatted a bit and the following day I received an invitation to a Gastronomic dinner at the beautiful Chateau Bourglinster hosted by WCL

I have not been back here for a long time. It is among the best set restaurants, when you cross that small bridge to the Castle, you feel transported a few hundred years back in time. The new chef René Mathieu has been awarded with a michelin star a few years ago.

Chateau Bourglinster

Chateau Bourglinster

Herman was there on chilled evening, in quilt and all – and greeting meant welcoming a good 100 people that was coming to the event.


Herman in the left middle

The dinner was set up with a 6 course gastronomic menu with a corresponding Whisky to each dish. No wine. No wine. No wine. That was quite a challenge for a wine lover. I was excited to see if it would work, and if I would cope without the wine.

After a glass of a Luxembourgish cremant, and looking at the Whiskies on display we were shown to our table, that apart from Gijs and I consisted of 2 young Scandinavians, a youngster from Belgium and 2 mixed couples. One of the mixed couples – had litterally just arrived in Luxembourg – 4 days before. I can barely remember that feeling – a good 24 years ago a young slim man flew in with great expectations, but I dont think he ever imagined he would still be here 24 years burning down the road. Good luck to the both of you – it was a pleasure meeting you.

I shall show you some of the dishes but not go too much into details.



The second best dish of the evening and a good start. The salmon worked very nicely with the Whisky.

Fois gras poellé

Fois gras poelé

The best dish of the evening. My photo does not give full credit to the dish, I forgot my Canon and had to use my old I-phone.

Next up was a funny dish, Gambas in a letter. Well it might be a funny presentation if you are a smaller table, But we could see the waiters struggling with the opening of 96 envelopes – and that did effect the presentation of the dish in some cases. But funny it was.

An envoi recommandé

Un envoie recommandé

and voila...

and voila…

Next up was the veal, not an outstanding dish, and by this time Gijs and I were REALLY craving wine….I know now how lucky I am to be able to drink a glass or three every evening.



Herman was a great host, coming over to our table, being only one of 20 tables or so – to make sure the dishes and corresponding whisky was explained in an understandable language. He never seemed stressed, I am sure he was. Great respect goes to you my friend.

After the veal, we were getting really tired, I had a rough night with no sleep before and we were just about to say our goodbyes, but Herman managed to convince us to stay for the dessert and the following digestive, the 30 year old highlight of the evening.

Dessert...if you zoom in you can real full menu and the corresponding whisky selection.

Dessert – if you zoom in you can red thel full menu and the corresponding whisky selection.


A great evening. Hats off to the event manager WCL, check them out at

If I have any complaints about the night it would be that it was even more difficult for me on a personal level to dine without wine. I know Gijs felt the same or even worse lol.

Some of the dishes went well with the whisky, some were more well borderline. I know many of the dishes would have improved with a glasss of the right wine, but was it a funny experience. Yes indeed it was. And I again met some beautiful people I hope to see again, and apart from the whole dining experience I think that is what good food is also about. For what is good food without friends, and new friends.

I shall not rate the food and restaurant as such. Serving 96 people at the same time in a room laid out for that does not give a fair impression about what the kitchen and chef is all about. The food did not scare me away for sure, and one fine day I will return to La Distellerie with a more private setting.

I was impressed by all the different whiskies – all provided by a good friend of mine – Rossi.

One thing I did take away from this evening, was my urge to swap that Grappa di Prosecco out once in a while with a good malt. So, Herman, my friend – I am sure you will be happy to hear that since that night in March I have aquired meself a bottle of Glenmorangie Sherry Cask and a bottle of Caol Ila.

Slainthe Herman :-)

A different take at Restaurant Clairefontaine – Take 4, Luxembourg – 16 March 2013

“Old friends
Winter companions
The old men
Lost in their overcoats
Waiting for the sunset
The sounds of the city
Sifting through the trees
Settle like dust
On the shoulders
Of the old friends”

Simon & Garfunkel 1968

Luxembourg city was showing itself from its prettiest side on a Saturday morning where we were again invited behind the curtains of our favourite local restaurant, the pride of the city – Restaurant Clairefontaine. Parking below the market, I just had time to shoot a few shots of one of the greatest thing city life has to offer – Saturday markets.

The Saturday market at Place Guillaume

The Saturday market at Place Guillaume


Say Cheese !

The Cathedral

The Cathedral

And below the square, the morning sun on Clairefontaine.

And below the square, the morning sun on Clairefontaine.

So – old friends gathered at 10 am, greeted by Arnaud and William, waiting to see what there was expecting us today. Input had been given but apart from that we really do not know what awaits us on these cooking sessions. Catherine, Susanne, Morten, Torben, Klaus, Gijs and I were so ready and happy to be back.

As it turned out today – we were gonna make

Frog legs Parisienne – classic but deconstructed with Carrot mash, Parsley and Garlic

Scallops  Parmentier with smoke

Sweetbreads of Veal with Morilles

Grand Marnier Soufflé

Lets start with some frog legs ….not my favourite by far – but hey we are here for the fun and to learn.

Legs all lined up,....

Legs all lined up,….

Torben doing a Man´s Job.

Torben doing a Man´s Job.

William showing us how to prepare the other ingredients...

William showing us how to prepare the other ingredients…

The girls chatting...

The girls chatting…

Legs in the pan...

Legs in the pan…

The parsley creme almost finished. WHAT A COLOUR !!!

The parsley creme almost finished. WHAT A COLOUR !!!

Table 8 almost ready to go....

Table 8 almost ready to go….


Frog legs, classic but deconstructed…

I was really happy to see the trick with the foam, the parsley creme was amazing in taste and colour, and I am sure I am gonna reproduce for some of my dishes. Frog legs as such remain something I would never order in a restaurant.

Next up was a favourite of most of my friends. Scallops.

Arnaud learned us how to read and understand the label.

Arnaud learned us how to read and understand the label.

Morteen looked and acted like he had never done anything else. Respect.

Morten looked and acted like he had never done anything else. Respect.

Taking out the delicate piece...

Taking out the delicate piece…

- and voila.

– and voila.

Scallops in the pan

Scallops in the pan

Gijs chekking the reduction..

Gijs checking the reduction..

Come together 1

Come together 1

Come together 2

Come together 2

- 3

– 3

Table 8 ready ....

Table 8 ready ….

Result - Scallops on leek, with potato creme, truffles and beef reduction.

Result -
Scallops on leek, with potato creme and potato chip – truffles and a beef reduction.

This was a brilliant dish, and great to see Arnaud cooking the scallops to perfection, see the smoke canon in use, seeing the wonderful potato creme done from scratch with a secret ingredient…hey we are not giving it all away ;-)

Next up was the sweetbreads, who some of my friends had a slight “issue” with.

Cleaning the ris de veau...

Cleaning the ris de veau…

Cooking them for 10 min. on one side only.

Cooking them for 10 min. on one side only.

make them look a lot nicer and taste stunning.

make them look a lot nicer and taste stunning.

Arraning of the "risotto" with morilles

Arranging the “risotto” with morilles -

adding the morilles sauce and wauw.Ris de Veau with Morilles

Adding the morilles sauce and wauw.
Ris de Veau with Morilles

In the end all tasted the result and I think I speak for all when I say that this is a pearler of a dish. I have never had a better sauce in my life I think. Well at least this morilles sauce is as good as it gets. The sweetbread cooked to perfection.

As for dessert, Arnaud and William showed us quickly how to make the souffle. The result was perfect, great taste. lovely presentation. Not a dessert man – me – but still I was amazed of what you can do with basically just an egg and alcohol.

Grand Marnier Souffle.

Grand Marnier Souffle.

There was a certain vibe in the room today. I think everybody enjoyed being back, Torben joked around, Gijs took notes on his mobile, Klaus served the wine in the kitchen and we all enjoyed the fact that by now – Arnaud and William are pretty confident in letting us participate when we want to, but also letting it be when not – like me. After seeing another friend of mind – Claus – struggling with the scallops a few weeks ago, I felt no need to fight these.

We all had our favourite dish today I think, for some it was the frog legs, some the scallops and some the sweetbread. But in the end we again learned a little something in a few hours. Something we can reproduce, develop or use in other dishes. We also learned tha we have to have two or three more applicanses in our kitchen. And Christmas is far away.

Well the 16th of March was Christmas in some fashion. Thank you Arnaud and William for inviting us again. Thanks to my friends for coming along on this train. And yes – maybe next time we should work on presenting a menu for our hosts. I think that sounds like a plan. Also thank you Julien. Again you succeeded in great wine matches to the dishes. You are one heck of a sommelier and friend.

What a great day it was. Old friends.

Torben´s place – Luxembourg, 24th February 2013

“Once we made a promise we swore we’d always remember
No retreat, baby, no surrender
Blood brothers in a stormy night
With a vow to defend
No retreat, baby, no surrender”

Bruce Springsteen – 1984


It is always great fun to cook with my lifelong friend Torben. Besides being my friend and “partner in crime” on many wine tastings, he was also my partner on the German television show, where his great performance almost brought us to the final.

It somehow flows when we are in a kitchen. He was always as wild as me – trying out strange combinations. They did not always work, but like me he seems to avoid recipes, and like me he collects cooking books mainly for inspiration.

I always thougt I was better chef than him, but these days I think that is very well balanced out. His cooking has really improved rapidly the last few years, and the most apparent place he needs me these days is in arranging the food.

Lunch on this day was supposed to happen 12ish, and I entered the house a good hour before to see “what was cooking”.

My role today was merely helping arranging  and being spoiled with good food and great wines.

Salmon & Spinach Pancake in rolled on a salad of young peas.

Slices of Salmon & Spinach Pancake on a salad of young peas.

First up a GREAT colourful starter. It worked so well Torben. Go green. 7.5p

A Benjamin Romero effort...

A Benjamin Romero effort…

I had this one before, and found it more interesting the first time. But it opened up a lot in the glass and shows that BR knows his trade.

Peking Duck

Peking Duck

The missus of Torben prepared this favourite chinese dish of mine. Mrs. Torben – this was the best peking duck I have ever had. Using the confit de canard instead of the breast is a GREAT idea. 9.5p



Great label, great fruits, I think it was 100% Malbec. A very good product. Malbec not being my favourite grape, but Argentina being Torben´s favourite spot on this planet. I would love to see those wineyards with you one day mate.

An oldie...

An oldie…

I have fond memories of Pichon-Longueville. Pauillac being my favourite area in Bordeaux. This was a host gift from an earlier occasion from business partner and friend Gijs to Torben and I. And since Gijs was “in da house” – it seemed very appropriate to open it. For my taste it was over the hill. I do like the vibrant young good Bordeaux´s – not the brownish silky old ones. Not a bad drop, but I would have enjoyed it more 5 years earlier Im sure.

Parmesan crusted Cod on Jerusalem Artichokes with a cauliflower creme....

Parmesan crusted Cod on Jerusalem Artichokes with a cauliflower creme….

Very nice presentation, everything worked, except I would have added a small crunchy salad on top. I got the chance to use my sauce dispenser which Torben gave me last year for Christmas. 7p

Another Spanish gem...

Another Spanish gem…

Torben has a few of those Spanish gems in his cellar. This was stuning. What a damn nice wine. I could drink that one every Sunday.

Iberico Porc with Tortilla and Oyster mushrooms

Iberico Porc with Tortilla and Oyster mushrooms

I think this has to be one of the best dishes I have ever had at Torben´s place. Stunning meat. And that with the above wine was simply heaven. The tortilla spot on. 10p

Say cheese....

Say cheese….

To go with this little selection of cheese – Torben opened another stunner. We were not hungry or thirsty at this point, but there is always room for some cheese…

As good as they come...

As good as they come…

I have been lucky to try Opus One on a good five occasions. I always loved it. It was the wine of the day. For me its like a Chateau Margaux or Sassicaia, laid back and straight elegance. Not overpowering, never too  much, but very complex.

My conclusion:

Today´s lunch was way up there with my best private meals. It was balanced, surpricing and some of it damn good.

Torben, I appreciate our friendship, I respect your cooking skills, and I hope for many more of these improvised sessions. You are not only a sarcastic mf´er – you also care about your friends and you know how to spoil them. Here´s to our friendship. Rock on.

Christoph´s Place, Luxembourg, – January 27th, 2013

“Lazy Sunday afternoon
I’ve got no mind to worry
I close my eyes and drift away”

Small Faces 1968


I was happy to be invited to cook for a group of wine lovers. The theme being 1st growth from Bordeaux, and the admission was – bring a bottle of those of your choice. Christoph not only asked me to cook, but also participating in the the dinner and the tasting. My admission thus was the time I spend cooking.

Bordeaux was one of my first loves – wine wise. In the early nineties I was lucky to have a good friend whos cellar as in regard to top Bordeauxs had everything you could ever imagine or wish for,

So – expectations was high, and my cooking was adjusted, meaning less pepper and spices than normally, – I did not want to disturb the delicacy of those drops too much.

Here is some shots from the event…

Our own wonderful Mandois, Cuvee Victor

Our own wonderful Mandois, Cuvee Victor 2002

I love this Champagne, and it was a good companion to my small amuses

Smoked Trout Creme with creme fraiche, aneth and horse redish...

Smoked Trout Creme with creme fraiche, aneth and horse redish…

Finding Nemo - again.
Finding Nemo – again.
Mr. and Mr. Akkerman

Mr. and Mr. Akkerman

3 of the best "noses" in Luxembourg...

3 of the best “noses” in Luxembourg…

Haut-Brion 1994

Chateau Haut-Brion 1994

One of my favourites of the day, still vibrant.

1985 Chateau Ausone

Chateau Ausone 1985

Mouton Rothschild 2001

Chateau Mouton Rothschild 2001

Having had 3 bottles of this in my own cellar, it was nice to revisit – and to actually feel , I drank it when it presented more of what I like in a wine. Elegang power and energy. In my eyes it was still a nice drop of course. It just hadnt improved.


A little lamb “cous cous” thing…

Cheval Blanc 1997

Chateau Cheval Blanc 1997


Margaux 2002

Chateau Margaux 2002

What a brilliant wine.

Roast beef a la Jamie Oliver

Roast beef a la Jamie Oliver

I love this dish, saw it one night on the telly. Added slices of raw mushrooms.

Lafite Rothschild 2002

Lafite Rothschild 2002

Probably the best wine of the day. And the only one where you thought…this one needs more time…well in my eyes. I like them young. This was so amazing, and full of energy waiting to develop. What a nice drop.

Iberico porc, with roasted garlic and truffles...

Iberico porc, with roasted garlic and truffles…

Say cheese....

Say cheese….

A few more bottles landed on the table, the tired Danish chef was happy people liked his food.

As for the wines….well how could you not like them. I was happy to have had the chance to participate in this extravaganza of top wines. I thank you Christoph for inviting me – here´s to our new friendship. Rock on. And for those of you that was not there on that Sunday. Well, you missed an outstanding tasting.

As for me, I met some interesting new people and that is what counts the most. I still prefer my wines younger, and was confirmed in that opinion.