Scan Magazine, Issue 96, January 2017

Page 24

Scan Magazine  |  Culinary Profile  |  Restaurant Carlton

It takes a team to deliver real quality Carlton Restaurant in Aarhus offers a range of classic French dishes. Focused on delivering excellent service to its guests, the brasserie takes pride in welcoming returning guests on a daily, monthly and yearly basis. By Susan Hansen  |  Photos: Carlton Restaurant

Carlton has a history dating back to 1989 and has gone from strength to strength and changes in ownership. Business is going well and managing partner Martin Hauge remembers what things were like when he first became involved. Hauge and his team saw the potential of the location and knew how they could take things further. “When we took over Carlton, we had to take an honest approach in our development of it and managed to do so. It is a fantastic space and deserves the best care, and we want to offer the best to the guests we serve,” he says. This means building on the natural ambiance and feel the place has to offer. “A few minor changes were made to the space. The aim was to create a warm ambiance, the sort of vibe you come across 24  |  Issue 96  |  January 2017

when you walk into an authentic French restaurant. We like to describe ourselves as the only real French brasserie in Aarhus and in Jutland.” Being located right at the heart of the city means having a wide appeal and, including dishes of non-French origin, the Carlton’s menu offers a Danish take on a range of appetising classic French signature dishes. Dishes include boeuf bourguignon, boeuf béarnaise, raw steak tartar, fish soup and the Carlton burger. Recommended to go with each dish is a glass of fine French wine, champagne or a beer. Guests range from businessmen to young people, and old friends who come here for regular catch-ups. The Carlton team delivers the best dining experience.

Guests come with different preferences and tastes, but the team and the suppliers go the extra mile to remember every detail and accommodate every taste, explains Hauge. “Our team members understand that the guest should be right at the centre of what we do and deserves the best. Our suppliers also play a key part when it comes to sourcing top ingredients for us,” he insists. “We do not compromise on what we serve and aim to keep up the highest standards. Our objective is to offer delicious food and be a lovely place to come for all our guests.”

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