2025
Jean-Louis Lieffroy & Michel Michaud
// Thursday March 27th //
The Frenchmen who started it all with Svend and Lene Grønlykke in the 1970s, are opening the doors to a chef’s meet at Falsled Kro
Jean-Louis and Michel Michaud are back behind the pots in the kitchen at the inn, together with head chef Simon Juel and his team.
Tonight’s menu consists of 4 signature dishes.
There will definitely be plenty of stories and anecdotes from their many years at the inn and plenty of opportunity to chat with the two gentlemen.
Today’s program
From 2:30 p.m. Coffee and cake in the fireplace lounge
From 3:00 p.m. Check in to the inn’s unique rooms.
At 6:30 p.m. we invite you to take a seat in the restaurant and start with Champagne and snacks.
Afterwards you will be served signature dishes from Jean Louis, Michel Michaud and Simon Juel.
The inn’s sommelier has been in the wine cellar and carefully selected wines for the evening.
After the main course, there will be an option to purchase the inn’s large cheese board.
The evening ends with coffee/tea and petit fours at the tables in the restaurant.
Menu
Lobster wellington
Lobster bisque and red wine sauce ala Michaud (Simon Juel)
*
Roast duck liver
Wild rice, corn and raspberry sauce (Jean-Louis Lieffroy)
*
French doves
Pepper sauce and violet artichokes (Michel Michaud)
*
Profiteroles
With vanilla ice crea and citrus caramel (Elisabeth Madsen/Falsled Kro)
Price 3195,- per person
excl. room and breakfast
The event and rooms
can be booked directly at the inn’s online booking via the inn’s website
At the reception on tel. 62 68 11 11 or by email
info@falsledkro.dk
info@falsledkro.dk
Peter Sisseck & Eva Fricke
// Thursday April 3rd //
A unique opportunity to experience the wines of Peter Sisseck and Eva Fricke at Falsled Inn, presented by Peter and Eva themselves.
Program for the day
From 2:30 p.m. Opportunity to enjoy coffee/tea and cake in the fireplace lounge.
From 3:00 p.m. Check-in to the inn’s unique rooms.
At 6:00 p.m. We invite you to have an aperitif and snacks in front of the open kitchen in the restaurant.
Afterwards, we serve Peter and Eva’s wines in combination with the evening’s 5-course menu.
The dinner ends with coffee/tea and petit fours at the tables in the restaurant.
This evening, the seating will be divided into 8-person tables.
The fireplace lounge will be open afterwards
Price 5395,- per person
Excluding room
Event and rooms can be booked directly on the inn’s online booking via the inn’s website
At the reception on tel. 62 68 11 11 or by email
Wine & menu
Aperitif
Eva Fricke
2019 Pinot Noir Rosé · Brut Nature
Rheingau · Biologisch
*
Scallop new onions and sauce nage
Eva Fricke
2022 Lorcher Schlossberg Riesling
Erste Lage · Lorch · Rheingau · Biologisch
*
Steamed halibut and champagne sauce
Eva Fricke
2021 Lorcher Krone Riesling Trocken
Erste Lage · Lorch · Rheingau · Biologisch
*
Stuffed quail with cabbage from the garden and sauce
bordelaise
2015 CHÂTEAU ROCHEYRON
Saint-Emilion Grand Cru, Magnum
*
Pithivier with the inn’s lamb and mushrooms
DOMINIO DE PINGUS
2015 Flor de Pingus, Magnum
Ribera del Duero
–
DOMINIO DE PINGUS
2015 Pingus, Dobbeltmagnum
Ribera del Duero – Biodynamico
*
White chocolate, chamomile and citrus
Eva Fricke
2023 Lorcher Krone Riesling Auslese
Erste Lage · Lorch · Rheingau · Biologisch
Peter Sisseck
This year marks 30 years since Peter Sisseck had the idea to produce a wine from some old vines he had located in Ribera del Duero and the grapes from there became the first vintage Pingus – 1995.
Pingus quickly achieved cult status worldwide and Peter’s perfectionist and uncompromising approach to all facets of viticulture and wine production led in 2011 to him being the first winemaker in the world to be awarded the Masters of Wine’s newly established Winemakers’ Winemaker Award.
At the dinner with Peter, three of his wines from magnum and double magnum will be served.
Eva Fricke
25 years ago, Eva Fricke was an intern with Peter Sisseck at Dominio de Pingus.
The stay inspired her to try her hand at viticulture herself, which she can be said to have a talent for, as she received the ultimate recognition for her 2019 vintage as the first producer from the Rheingau to be awarded 100 points by The Wine Advocate for a Trockenbeerenauslese.
Eva thus belongs to the absolute elite of winemakers not only in the Rheingau, but throughout Germany. She considers herself part of a new generation of winemakers who, like Peter Sisseck, focus on sustainability through organic/biodynamic cultivation principles.
The wines from Eva Fricke are characterized by purity in the fruit and crisp salinity/minerality.
Year after year, her wines get better and better, even if you wouldn’t have thought it was possible the year before.
Fly to Falsled Inn
//Monday July 28th (sold out) // Tuesday July 29th // Wednesday July 30th // Thursday July 31st//
Have a unique experience, that starts with your arrivel at Falsled Inn by seaplane
Only 45 min. from Copenhagen to Falsled
DAY 1
Check-in at 10.00 AM
Departure at 10:30 AM, Copenhagen, Nordre Toldbod 29
Arrival at Falsled Harbour at 11:15 AM
We welcome you with a glass of champagne
in our small “airport”, while your luggage is taken care of
Walk up to Falsled Kro, approx. 3 minutes
2-course lunch in our small courtyard
Check-in to your room
Afternoon coffee/tea with sweet treats
4-course Falsled menu
Evening coffee/tea with petit fours
Overnight stay in a suite
DAY 2
Breakfast 07:30 – 10:00 as room service or in our breakfast lounge
Luggage is dropped off at the reception
Option to purchase Falsled Gin and
champagne in our own “Tax-free airport shop”
Walk down to our small “airport”, approx. 3 minutes
Check in 11:15
Departure Falsled Port 11:45
Arrival Copenhagen 12:30
Seaplane – Stay in suite
7.995,- per person with 4-courses excluding beverages
8.675,- per person with 6-courses excluding beverages
9.195,- per person with Signature menu excluding beverages
(incl. welcome drink at Falsled Harbor)
* All prices are for 2-person occupancy of the rooms.
Contact the reception for booking of seaplane stay