Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.
Roast lamb. Puffed bread sticks, lemon-thyme and dried cranberries. Shoulder of lamb. Baby onions and mushroom juice jelly. Potato and lamb sweetbread, lemon, leek and horseradish. Organic red beet, old apple vinegar. Smoked lamb consommé, aromatic herbs. Sauce: Cheese foam with hay. Gravy seasoned with browned butter. Apple and picked leek flowers.
Scottish lamb “vitology 2011”. Saddle of lamb with rosemary-lemon seasoning. Lamb sausage. Medley of winter vegetables. Garden pea tartlet. Cassolette of mushrooms and asparagus. Lamb gravy with garlic oil.
Monkfish. Burned hay, lemon thyme and crispy vegetables. Jellied langoustine, quail egg, lemon and horseradish. Crab, dill & organic caviar. Marinated cucumber & oysters, smoked cheese, aromatic herbs and flowers. Shellfish sauce, mushrooms & lemon verbena oil.
Crab-wrapped monkfish. Croquette of monkfish cheek, onion and crab. Yellow beet with lemon. Pickled cucumber “ocean style” and caviar. Variation of Jerusalem artichoke. Sautéed and baked langoustine. Sabayon with Swedish vinegar and browned butter, horseradish and crab roe.
Scottish monkfish “oceans 2011”. Monkfish tail in aromatic crust. Mousseline of langoustine. Fine tart with avocado and crab meat. Potato ravioli with caviar. Citrus emulsion and langoustine reduction.
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 […]
Gunnar HVARNES
Gunnar Hvarnes is the eighth Norwegian to mount the Bocuse d’Or podium. A fine achievement for this chef whose first experience in the world of cooking was as a dishwasher in the kitchen of a ferryboat between Norway and Sweden! He started out as an apprentice in a hotel in Gaustablikk, a popular ski resort in […]
Tommy MYLLYMÄKI
Tommy Myllymäki undeniably belongs to the young generation of Swedish chefs who have travelled and experienced various culinary traditions but are eager to develop Nordic cuisine, which is increasingly rooted in its environment: simple, direct and self-evident, highlighting vegetables and nature. His grandmother Kerttu’s cooking inspired his passion for his future profession and rooted him […]
