Bresse chicken.
“Flora Danica” chicken. Pork belly with smoked lard. Lemon thyme & dried cranberry. Chicken leg in Chartreuse with browned onion & truffle. Garnishes: Puree of Jerusalem artichoke with tarragon & cep mushroom jelly from South Zeeland. Spring cabbage, veal sweetbread & potato with parsley. Apple compote, carrot & onion with juniper. Sauce: Gravy with unflitered wheat ale from Herslev Brewery & small mushrooms.
Compression of Bresse chicken with black truffles from the Tricastin region. Chicken leg capuns confit. Bucatini barigoule twist. Tender foie gras with old Madeira. Ba-ta-clan wing.
Norwegian halibut.
“The Little Mermaid” white Halibut & King Crab. Lightly salted white halibut & king crab with herbs & crisp rye bread from South Jutland. Garnishes: king crab, peas & dill oil. Skagen ham tart. Green asparagus & potato puree with truffle. Carrot with apple & browned Jerusalem artichoke. Sauce: mussel juice whisked with butter, lumpfish roe & herbs.
Grilled Norwegian halibut with candied Sottoceneri lemons. Royal crab with herbs from the Gorges de Pichoux. Bayaldi of chicory and semi-candied black radish. Braised scallops with sour Crissier carrots. Amandine subric from the Vaud region with imperial ossetra oysters.
Rasmus KOFOED
Rasmus Kofoed,a native of Denmark, grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. His love of nature, vegetables and cooking came from his mother who often took him with her while foraging in the forest or along the coastline. His confidence in the kitchen grew while receiving praise for […]
Fabrice DESVIGNES
Fabrice Desvignes inherited his passion and gift for cuisine from his family. Owners of star-ranked restaurants, his grandparents handed down all the know-how he needed to become a great chef. His career really kicked off when, still only 16, he worked as an assistant chef during the summer months. After full professional training, he completed […]
Franck GIOVANNINI
Franck Giovannini was the first Swiss national to climb the podium of the Bocuse d’Or. Passionate, meticulous and precise, he constantly strives to prove his ability to everyone. A tireless perfectionist, he gives the best of himself every single day in order to progress still further. Franck Giovannini’s young but already successful career started at […]
