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Andreas Bagh Header


Marchal, Hôtel d'Angleterre, Denmark

What does cooking mean to you?

I believe it is the Chef’s responsibility to make people happy. I cook to put a smile on the faces of my guests.

Andreas Bagh Image 1 Andreas Bagh Image 2
I believe it is the Chef’s responsibility to make people happy.

Andreas Bagh

Andreas Bagh Image 3

Which person made you love the job?

Chef Thomas Wal because he was my first teacher and his was the first restaurant in Denmark to earn a Michelin star. He gave me a great foundation and taught me to work hard and stay humble. I do not cook for ego, I cook for others.

What is your earliest memory of an experience with the pepper in the kitchen? 

I have childhood memories of my father making a Portuguese dish with salted cod and slow-cooked red pepper, which he prepared often. I realised at a young age that the pepper is an interesting ingredient to use in the kitchen because it has so many flavours and textures to work with.

If you could prepare a meal with a Krug pairing for anyone in the world, who would it be? 

Ernest Hemingway in Paris. He famously loved oysters and Krug, so I would prepare a seafood meal with a lot of oysters – maybe even our Oyster Bloody Mary, which is also pepperinspired with piment juice and Tabasco. We would most probably have one bottle too many as I listened to his stories and we talked about life.

Do you remember your first glass of Krug?

One summer, my girlfriend and I were staying at a beautiful Danish inn. Before dinner, we sat on the beach under the night sky and shared a bottle of Krug  1998. It was different from anything I had tasted at the time and I will never forget it.

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