To dinner in The Blue House
Bjorn Wiinblad loved parties and when he was home in The Blue House he gave dinner parties most evenings. At home in Lyngby it was small intimate parties and the guests were a mixture of famous artists, business people, close friends, and the family.
Eva and René Schultz, the neighbours, were considered family, and they have taken part in many parties and met many prominent people. It was always cosy and there was never made any disparity between his guests.
Inger Wiggers and her chefs cooked at Bjorn’s parties. Bjorn called her ”aunt Inger” and she had a rather forthright relationship with him. She never minced her words and Bjorn liked that.
”He came to my mother when he had been abroad and had something particularly delicious. Then she should try and cook it for him”, recalls Putten Wiggers who is the daughter of aunt Inger. Putten came along as quite a young girl to The Blue House and arranged the food together with among others Réne Olsen.
Réne Olsen was Bjorn’s favourite chef. ”I believe it was because I am so tall and could light the candles without standing on the chairs”, he says and continues:
”We experienced many funny and exciting things and served for royals, celebrities and famous people within ballet, theatre and music. One evening Arnold Schwarzenegger could turn up and the next evening Lise Noergaard came plus the President of the United States.”
PERFECTIONIST DOWN TO THE SMALLEST DETAIL
Both Putten and Réne agree that they have been inspired by Bjorn Wiinblad and his perfectionistic approach and abundance, also when it is about dinner parties.
He did not economise on anything. It was lavish with Russian caviar, champagne, and flowers in bucket loads. The coffee was served in gold-plated coffee pots, but that they should not throw the coffee away was another kettle of fish.
When the guests had gone home Bjorn put on his working clothes and he then worked most of the night while he drank the remaining coffee. Sometimes he heated it up, otherwise he drank it cold.
”Bjorn always greeted us and normally he also came out and talked and had a good time with us, but he could also get angry. I remember he discarded a starter I had arranged because it was not placed completely correctly on the plate. Some palm trees were painted on the plate and the starter was carpaccio with some olives, and these olives should be placed at one specified place beside the same leaf on all plates. So, that was a big oops”, René Olsen recalls.
”Today, I can appreciate he was right, but at that time I felt it was a little too much. However, I take his perfectionistic approach to heart and carry it out in practice in my job as restaurant manager. It certainly makes a difference” the cook emphasizes.