Grand Chef Relais & Châteaux Per Hallundbaek has been bursting with culinary passion since he was a child. Today, he is Chef Owner of Michelin-starred restaurantFalsled Kro. He describes his cuisine as “apure, clean, light-drenched cuisine with a Nordic twist”.
Chef Hallundbaek started training with Alex Larsen who told him the value of hard work in the kitchen. After his studies at a Hotel Management School, he travelled through Europe working in Michelin-starred kitchens, before returning to Denmark.
In 2000 he and hiswife, Randi Schmidthad the opportunity to participate in the launch of a new hotel in Norway, Engø Gard, and empassioned they set about joiningRelais & Châteaux within 5 years. After 4 years, the had achieved this aim. “When I received my letter accepting me as a Grand Chef Relais & Châteaux”, Per says “Ifelt I had made it into the culinary “Champions League”!”
In 2009, after 9 years in Norway, Per and Randihad the opportunity to buy abuilding in their country of origin: Falsled Kro, where French cuisine had made its debut in Denmark in the 1970s. Employing the restaurant’s traditions, Chef adds a Nordic twist to the dishes.
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.
- 92 Points | Falstaff Magazine
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