Hotel d’Angleterre
Restaurant Marchal & Balthazar Champagnebar*
Krug Ambassade seit 2023
Kopenhagen, Dänemark
Teil 1
Nützliche Informationen
Adresse:
Kongens Nytorv 34, 1050 København, DenmarkKontakt:
+4533120095My Krug
Ein Gespräch mit
Alexander Baert
"Tasting a dish should be memorable."
Alexander Baert - Executive Head Chef
About the Ambassade
Restaurant Marchal is located in Hotel d’Angleterre, in the heart of Copenhagen. Combining a modern urban touch with a rich culinary tradition, Marchal offers a dining experience that appeals to all the senses, staying true to the legacy of one of the city’s oldest luxury establishments. Founded in 1755, Hotel d’Angleterre is an iconic landmark in Copenhagen and Denmark, consistently rated among the best hotels in Northern Europe. Celebrated for its elegance, luxury, and style, Hotel d’Angleterre strikes a perfect balance between its stately Victorian architecture and the graceful simplicity of contemporary Nordic design.
About the Krug Lover
Alexander Baert is the Executive Head Chef at Restaurant Marchal at Hotel d’Angleterre, a Michelin-starred establishment since 2014. Born in England and raised in Jura, France, he specialises in French cuisine, focusing on seasonal ingredients, citrus, and peppers to create delicate, refined dishes.
Inspired by his childhood flavours and a passion for elegance in gastronomy, he honed his craft alongside Anne-Sophie Pic and Rasmus Kofoed, embracing a feminine, detail-driven culinary approach. Working with Anne-Sophie Pic – also a Krug Ambassade Chef and the one who introduced him to Krug – for five years has been a career highlight, shaping his palate and deepening his appreciation for precision and finesse.
What is the most inspiring experience you had on your journey to becoming a chef?
The most inspiring experience I had was opening a plant-based restaurant with Rasmus Kofoed. His deep love and appreciation for nature were truly admirable. I learned so much about plant-based cooking and the importance of respecting ingredients. Thanks to him, I now see nature and sustainability in a whole new light.
What are your sources of inspiration?
I find inspiration in many things. The joy of working with fresh, seasonal ingredients from local suppliers always excites me. I am also inspired by visual aesthetics - I have always been drawn to beauty and the art of plating, which sparks my creativity.
If you could prepare a dinner for any four guests, who would they be?
Alain Ducasse, Vincent Cassel, Antoine Dupont, Zinedine Zidane. Selecting four French guests might seem cliché, given that I am French myself, but these four have been a true inspiration to me and role models from my childhood until now. They are fascinating people, and bringing them together would create a lively table with an exciting atmosphere. It would be a dream to watch their dynamic unfold while serving them dinner.
How would you describe yourself in three words?
Fun, creative, caring.
What was the most memorable meal you either cooked or ate?
When I was 20, I was living in my hometown of Jura. I saved up all my money to dine at Le Bristol. My best friend and I took the train from Jura to Paris, where we had ‘Le Lièvre à la Royale’ prepared by Éric Fréchon. It was my first three-Michelin-starred meal, and an experience my best friend and I often recall fondly.
Can you describe your first sip of Krug?
What an unforgettable experience! The layers of complexity, elegance, and harmony were remarkable. I vividly remember – it was a bottle of Krug Clos du Mesnil 2004. I can still taste it!
When was your most recent sip of Krug?
My most recent sip of Krug was during a meal with the management team at Marchal, where we enjoyed the carrot dish paired with the latest Édition of Krug Grande Cuvée. We ate, discussed, compared, and analysed the finesse of the champagne in relation to the flavours of the dish.
Teil 2
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