Søllerød Kro, Copenhagen

Søllerød is a village on the northern cusp of Copenhagen. Although small, it boasts a serious history. Its medieval church dates back to 1100 AD whilst a number of its eighteenth and nineteenth century country-houses can claim to have once lodged illustrious local and international artists and poets alike – including the country’s most-loved, Hans Christian Andersen – who regularly called on this quaint community. One such eminent address, for example, is the Mothsgaarden, wherein Edward Grieg composed his Magnus opus and one of Scandinavia’s most celebrated piano pieces, Piano Concerto in A minor, Op. 16, during his 1868 stay.

Victor’s Gourmet-Restaurant Schloss Berg, Perl-Nennig

In one of Germany’s most westerly corners, where France, Luxembourg and the federal republic collide, resides a Renaissance castle amidst the Mosel vineyards. Dating back originally to the twelfth century, Schloss berg in little Nennig, a village literally leaning against Luxembourg’s border, is more schloß than it is berg – the latter generally being medieval, defensive structures whilst schloßes were later-built luxuries inspired by fairy tales and the like.

Vendôme, Bergisch Gladbach

Vendôme is the capital of Loir-et-Cher in northwest France. In the sixteenth century, the encompassing county was made a duchy and bestowed upon César, the illegitimate son of then king, Henri IV. César – thus the duc de Vendôme – had his private residence in Paris, at what has become the Place Vendôme.

To discover then that the restaurant boasting so French a name as this really resides in Germany – in Westphalia on the outskirts of Köln to be exact – may be a surprise. However, it is a fact that Germanic fine dining is firmly founded on classical cuisine française – a convention started with the restoration of formal court dining when the nation’s Emperor and Empress, King Wilhelm and Queen Augusta of Prussia, hired legendary French chefs and co-collaborators on the culinary magnum opus, la Cuisine Classique, Urbain Dubois and Émile Bernard. This custom was then compounded over the next century with young Teutonic chefs moving to France to learn to cook the French way in French kitchens.

Oud Sluis, Sluis

 

Some might be surprised to read that over four hundred years ago, the southern provinces of the Netherlands, along with all Belgium and Luxembourg, were under Spanish rule for nigh onto a century and a half. Indeed, although not a historic amount of time, it was long enough to leave a mark on the tiny town of Sluis, which rests on the south-western rim of Holland, snuggling the Belgian border.

The subtle Spanish stamp that remains can be seen in some of the ongoing onomatolgy of the area; Josés, Marcos and Marias still litter the telephone book. One named in the same vein is native Sergio Herman and he is chef-patron of the three Michelin starred Oud Sluis.