Bresse chicken with crayfish. Maine lobster tail. Slow-poached sweet carrots. Sugar snap pea crisp. Potato Hudson Valley foie gras quenelle.
Chicken & blue lobster. Jerusalem artichoke “sheets”, chicken rillette, salt- baked blue lobsters with fennel flavouring. Garnishes: Beet & Jerusalem artichokes. Fine celery tart. Leek & blue lobster heart.
Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.
California green asparagus wrapped in Cramini mushrooms, green almonds, apple puree, confit of Meyer lemon, caramelised leeks, crispy quinoa, parmesan crumble and sauce bordelaise.
Far North Jerusalem artichoke and leek heart. Crispy leek heart. Winter garden with smoked Jerusalem artichokes and apples. Vegan whipped butter. Rye chips. Emulsion of leek with Jerusalem artichoke gravy.
Terrine of Jerusalem artichoke, apple vinegar jelly spiced with black garlic. Terrine of artichokes. Crispy sourdough pastry with lightly smoked yellow beet. Caramelised onion emulsion. Cucumber, jelly, filled with apple salad, horseradish, onion puree, and salicornia cress. Apple and horseradish salad. Salt-baked red beets. Dill foam. Plant-based gravy seasoned with dill oil.
Viktor ANDRESSON
Born September 15 1984 Viktor Andrésson is the second Icelander to climb the podium. His biography reflects the career path of a chef who was determined to make it: two participations in Bocuse d’Or, in 2005 as a second commis in the team and in 2009 as the direct commis of the candidate in the […]
Mathew PETERS
Born October 14 1983 A native of Meadville, Pennsylvania, Mathew Peters started cooking as a teenager, in his family… Watching the TV programme “Great Chefs of the World”, something clicked in him: this was going to be his profession. At the age of 19, he entered the Cordon Bleu school in Pittsburgh, where he […]
Christopher William DAVIDSEN
Born August 28 1983 A native of Stavanger, the Norwegian city famous for its Gastronomisk Institut, Christopher Davidsen has lived in Trondheim since 2015 and had very good reasons for setting up there: his engineer wife, Siri, his two daughters Hedda and Amalia, and the four establishments he is in charge of: Søstrene Karlsen (bar […]
