Marchal
Denmark
Marchal brings French technique and Nordic ingredients together inside Copenhagen’s Hotel d’Angleterre. Under chef Alexander Baert, the menu gives familiar fine-dining traditions a contemporary expression, with both a tasting menu and à la carte choices. Seasonal dishes might pair Norwegian scallops with leeks and vermouth sauce, Danish turbot with mussels and caviar, or fallow deer with celeriac and juniper. Vegetables receive similarly detailed treatment, as in a carrot preparation with smoked yoghurt and hibiscus. The restaurant also preserves the theatre of tableside service, from pressed duck to crêpes Suzette, with a cheese trolley offering another classic touch. Lunch, afternoon tea and Sunday brunch provide different ways to experience its Kongens Nytorv setting.