At least if you ask a panel of judges at Food and Agriculture, who, together with restaurant guide White Guide, held an award ceremony in Copenhagen on Monday evening.
In connection with the award ceremony, restaurant Tri in Agger was nominated in four categories, and among other things, it won the prize for Dish of the Year with Fish and Shellfish.
This is what Landbrug og Fødewarer writes in a press release.
Restaurant Tri, owned by chef Nicolas Min Jørgensen and his wife Iben Dragsbæk Hansen, impressed the jury with their carefully prepared lobster dish.
The dish consisted of lobster meat served with pickled white currants, cress seeds and pickled nobilis pine cones. At the table, the dish ends with a lobster cream sauce, based on reduced lobster stock and cream, separated by lobster oil.
The judging panel praised Restaurant Tri for their precision and deep respect for local ingredients:
“With a fantastic consistency that should be experienced, the dish shines with its simplicity and its fresh take on a cold lobster dish. The main item stands razor sharp and grabs attention, and the garnish underpins the notes in the lobster. The radish gives extra texture and the dish is beautiful in all its simplicity.” Sound the motivation.
Nicolas Min Jørgensen and his team were handed a check for DKK 25,000.
Nicolas Min Jørgensen is also excited about the award.
– Well, it’s absolutely fantastic to win Dish of the Year with Fish & Shellfish. It means a lot to us. We are right on the North Sea, we can see both the Limfjord and the North Sea, and that is a huge part of our DNA, he says in the press release.
– I was also lucky enough to be able to take my fisherman with me today – the one who delivers the lobsters to us. I can feel that even a 50-year-old from West Jutland is touched, and that is exactly what we want. We want the locals in Thy, at Mors and other places to understand what a wealth of raw materials they have around them. It makes me really happy, he says.
The other nominees in the category were Restaurant Studio and Restaurant Aure, both in Copenhagen, as well as Restaurant Moment in Rønde on Djursland.
In 2023, Falslede Kro på Fyn won the award.
In addition to the Fish and Shellfish Dish of the Year award, Tri was also nominated in the categories Cheese Serving of the Year, Sustainable Restaurant of the Year and the main award of Best Restaurant of the Year.
With four nominations, Tri was the restaurant with the most nominations.
Last year, Tri won the New Restaurant of the Year award.
In 2023, Tri received North Jutland’s first star in the Michelin guide, after the restaurant had existed for a year.
2024-11-04 21:37:00
#North #Jutland #Michelin #restaurant #wins #award #dish #year
**Interview with a Guest at Restaurant Tri, Agger**
**Editor:** We’re here with Maria Jensen, a recent guest at Restaurant Tri, which just won the prestigious Dish of the Year award. Maria, thanks for joining us!
**Maria:** Thank you for having me!
**Editor:** You were at Restaurant Tri during the award ceremony; what was the atmosphere like?
**Maria:** It was absolutely electric! You could feel the excitement in the air, especially when they announced the awards. Everyone in the restaurant was buzzing with anticipation, and when they won, the cheers were truly heartfelt.
**Editor:** The restaurant won for their lobster dish. Did you have a chance to try it?
**Maria:** Yes, I did! It was extraordinary. The lobster was cooked perfectly, and the addition of pickled white currants and cress seeds added such a unique twist. It was a flavor experience like no other.
**Editor:** That lobster cream sauce sounds divine. What did you think of that element?
**Maria:** Oh, it was the highlight for me! The sauce was rich but not overpowering, and the separation of the sauces really elevated the dish. It brought out the flavors of the lobster while adding a luxurious touch.
**Editor:** The judges praised the simplicity and focus on local ingredients. Did you feel that this reflected in your meal?
**Maria:** Absolutely! The dish was beautiful in its simplicity. Each component had a purpose, and it felt very much connected to the region. It’s clear that Chef Nicolas and his team have a deep respect for their ingredients, which made the experience feel authentic.
**Editor:** Would you recommend Restaurant Tri to others?
**Maria:** Without a doubt! It’s a place that not only offers incredible food but also a truly memorable dining experience. I can’t wait to go back and see what else they have to offer.
**Editor:** Thanks, Maria! Enjoy your next meal at Tri!
**Maria:** Thank you!
