Marchal

2 Days in Copenhagen

"The One-Michelin-Starred restaurant offers contemporary French cuisine, including an impressive caviar selection." - The MICHELIN Guide Nordic Editorial Team

"History is all around you at this time-honoured establishment. Hailing from France, Mr and Mrs Marchal opened an eatery here in 1755, before it was later transformed into the Hotel D’Angleterre. Today, this stylish hotel restaurant pays tribute to the Marchal family, both through its name and via its precisely prepared dishes, which come with Danish overtones but a distinctly classical French base – exemplified by the likes of turbot with celeriac, blue mussels and champagne sauce or crêpes Suzette. The floor-to-ceiling wine cellar is an impressive sight, as is the view out over the Royal Square." - Michelin Inspector

How MICHELIN Guide Chefs are Making Magic with Lemons and Champagne

"This Danish chef found Languster (Brazilian crawfish) and finger limes to be a 'match in heaven.' Chef Jakob de Neergaand shares, 'The flavor and freshness from the grilled lemon and the exceptionally tasty finger lime’s balanced the crawfish and fits perfect with Krug Grand Cuvée, edition 171.'" - Jillian Dara

How Chefs Make 'Hygge' Foods High End

"At the Michelin-starred Marchal nestled inside Copenhagen's famed Hotel D'Angleterre, chef Andreas Bagh makes his æblskiver à la minute... They are served dusted with icing sugar with strawberry jam on the side and meant to be enjoyed in front of the luxurious roaring fireplace at Hotel D'Angleterre." - Marisel Salazar

How Chefs Make 'Hygge' Foods High End

"At Marchal, chef Andreas Bagh makes his æblskiver à la minute, served dusted with icing sugar with strawberry jam on the side. Additionally, he makes a very special white gløgg dubbed the Snow Queen's Gløgg with high quality Chardonnay, orange juice, Cognac, Armagnac, spices and almonds at the bottom of the glass." - Marisel Salazar