Being one of the best restaurants in Copenhagen, the renowned and Michelin awarded MARCHAL at the Hotel d’Angleterre is designed as the indisputable destination for wining and fine dining of this gastronomic capital.
The MARCHAL restaurant was opened in 2013 and received its first Michelin star in 2014 and has retained it every year since then.
MARCHAL named after the founder of the Hotel D’Angleterre Jean Marchal, reflects the culinary love that quite literally has been the heart and soul of the d’Angleterre since 1755. Jean Marchal and Maria Coppy joined forces romantically and professionally to establish a restaurant, which later grew into the Hotel d’Angleterre. The tradition of fusing passion and culinary art continues at MARCHAL, which pays homage to the couple behind the Hotel d’Angleterre.
Elegant MARCHAL with a magnificent view of the Royal Square and its exquisite interior, strives to make the dining experience appealing to all of the senses, giving a modern urban touch to the tradition of culinary passion that has defined one of the world’s oldest luxury sites.
The rich materials used in interior decoration, such as stone, wood, lacquer, velor, gilded lamps and dishes, graceful flower arrangements, create a luxurious and stylish yet casual interior that pleases the eye and creates a great mood for staying in.
In the Photo: Executive Chef Jakob de Neergaard
MARCHAL’s kitchen is run by Danish Executive Chef Jakob de Neergaard, one of Denmark’s greatest masters of French cuisine with enormous knowledge and experience in classic French Michelin gastronomy. His menu is characterized by gastronomic palatability and extraordinary taste experiences.
Jakob de Neergaard has a special veneration and a huge talent for classic French cuisine: he has worked for many years throughout Europe with French cuisine at the highest Michelin level, including the iconic Ritz Hotel in Paris; Paris’ 3-star Alain Ducasse as well as the 3-star Restaurant Bruneau in Brussels — alongside with one of the world’s most innovative chefs Jean-Pierre Bruneau.
“Throughout my gastronomic life journey I have never been prouder and more honored than having been given the opportunity to lead MARCHAL as a Head Chef, — says Jakob. — MARCHAL is one of my absolute favorite restaurants personally and it’s my ambition and determination to cultivate and combine the best of Nordic and French cuisine into unique and beautiful gastronomic harmony”.
The MARCHAL menu with a versatile selection of signature dishes is valid for both lunch and dinner. Famous Champagne brand Pol Roger is a house champagne of the restaurant, while sommelier offers to give a bubbly lift to any meal starting with a glass of Réserve Brut.
Starting your acquaintance with MARCHAL, first step is undoubtedly a variety of Jakob de Neergaard’s miniature CANAPÉS:
– Gillardeau Oysters with Bleak Roe & Horseradish/La Garmén Oysters with Ponzu, Finger Lime & Wasabi
The snacks are served on elegant gilded dishes that also reflect the restaurant’s sophistication and style.
– Smoked Salmon with Fresh Cheese, Chive & Trout Roe/Skagen Shrimps with Sauce Cocktail in Crispy Tartlets
– Gougères with Truffle Cream & Comté/Jamón Ibérico de Bellota on Toast with Cep Mushroom & Gruyére
One of the fanciest appetizers on the menu is Caviar en Surprise: Lobster & Jerusalem Artichokes hidden under a generous layer of Gold Caviar by ROSSINI.
The next must-have dish is one of the most famous, lush and luxurious courses in MARCHAL: Whole Black Lobster and 30g Marchal Gold Selection Caviar by ROSSINI, served with Crispy Salad, Brioche, Grilled Lemon and Thousand Island sauce.
For all the dishes with caviar Chef Jakob de Neergaard uses the one from the exquisite & renowned brand ROSSINI by Jacob Marsing-Rossini.
Moving to the Mains, both fish and meat dishes are rich in highlights to give a try on:
– Sole with Baby Leeks, Pearl Onions, Baerii Caviar & Pal Roger Beurre Blanc
As a pair for this dish the sommelier recommends white wine Bader-Mimeur Meursault “Le Limozini”, Meursault, France 2019.
MARCHAL can bravely boast its wine room with a rich collection of wines from floor to ceiling.
Classic French meat dish in an elegant Chef’s interpretation — Tournedos Rossini, Black Truffle & Pan Fried Duck Liver.
The recognized and rich flavor of this combination will be perfectly complemented by a glass of red wine Chanin Sanford & Benedict Vineyard Pinot Noir, United States 2015.
Dessert section of the menu is represented with no less magnificent creations of the master.
– Apple Tart with Vanilla Ice Cream & Crystallized White Chocolate
The “gilded” chocolate dessert is Marchal Gold Bar served with house Chocolate Ice Cream.
Being a lover of ice cream himsef, Jakob de Neergaard developed a special recipe of this icy treat for MARCHAL. The palette of flavors includes both classic and bizarre flavors — for instance, Salty Popcorn Caramel.
An elegant wine accompaniment for the desserts is aromatic wine from France
Domaine des Baumard Côteaux du Layon Carte d’Or 2017.
After dinner you can always switch to the bar area and complement your experience with signature cocktails, continuing to enjoy warm and welcoming atmosphere.
During warmer months, MARCHAL invites you to the outdoor terrace that overlooks the Kongens Nytorv sidewalk, offering guests a lively alfresco option ideal to experience more of Copenhagen’s lifestyle.
“My most important source of inspiration has always been nature. It defines the entire composition of our cuisine, whether it’s bestsellers or seasonal dishes. I just love to work with ingredients in peak of their season. The combination of fresh ingredients, cooked to perfection and genuine, preserving pure taste is something special for me, — says Jakob in conclusion. — I am sincerely glad when our guests are satisfied with their visit to MARCHAL, even more when their experience surpasses their expectations. Guests’ recognition is the best award for me, which inspires me to go further and create new impressions”.
MARCHAL
Address: Hotel d’Angleterre, Kongens Nytorv 34, 1050 Copenhagen, Denmark
Opening hours: Lunch — Monday to Saturday 12pm – 3pm; Dinner — Sunday to Thursday 5.30pm – 00.00, Friday & Saturday 5.30pm – 00.00
Contacts: +45 3312 0094; Marchal@dangleterre.com
Instagram: @marchal.dk
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov
Photos: EATWEEK GUIDE
