Stone bass baked in butter infused with the fish bones. Stuffed with spicy lobster claws, lobster “médaillon”. Celeriac “tourné” with mushrooms and celeriac jelly. Celery flavoured with lovage and Chartreuse, citrus and green apple. Lobster sabayon made with champagne, roti and fermented celeriac jus with “Cazette” oil.
Venison saddle roasted “à la broche” and glazed with spices. Tenderloins in mushroom scales. Crispy “tourte” of red wine braised shoulder, foie gras and wild mushrooms. Spirit of “Tarte Tatin”, sour “Mundi” apple and quince with a touch of citrus. Mushrooms and almond raviole served with a black tea infused consommé.
Marbled Stone Bass “Crouton” with lobster, citrus herbs & Danish seaweed. Lobster sabayon with champagne & piment d’Espelette. Mushroom with pickled onion and sauce. Celeriac oven-roasted whole, lightly smoked & glazed with pickled forest seeds, mushrooms with old sherry & pickled onions. Celery “Surprise” with fennel pollen, green apple, algae & horseradish
Tourte with braised venison, foie gras, wild mushrooms & onions with apple vinegar. Tenderloin “Crouton” with citrus herbs. Venison oven-roasted on the bone with foie gras, burnt juniper & aromatic herbs. Danish pear “Doyenne de Comice” and Danish Ingrid Marie apples with black currant & creamy walnut. Ravioli with Danish aged cheese & pickled vegetables served with venison consommé infused with Assam tea.
Stone Bass & lobster ’lacque’ with kelp oil. Kombu confit Celeriac & lemon verbena. Celery salad with garden greens & coriander. Lobster sabayon with ginger & citrus leaves.
Stuffed & roasted saddle of venison with morels ’farci’. Pepper blackened tenderloins. Open venison pie with braised shoulder, fried foie gras, savoy cabbage & black trumpet mushroom. Hey smoked Swedish apple & currant. ’Sauce au poivre vert & foie gras’. Consommé of venison, ’parfumé de thé Oolong’, cep mushroom ravioli & winter harvest.
Paul MARCON
Paul Marcon was born into a sort of cocktail of nature, mountains, sports, cuisine… and a taste for competition—an ingredient passed down by his father, Régis, Bocuse d’Or 1995. These defining elements led him, at the age of fourteen, to the hospitality school in Thonon-les-Bains, where he received solid training over several years. With his […]
Gustav LEONHARDT
Gustav Leonhardt has always loved cooking for his family and friends. His passion for competition developed early on, simply by being in contact with other enthusiasts—some of the very best, in fact. At the age of 16, he started out washing dishes for Tommy Myllymäki—an amusing beginning that introduced him to a world he would […]
Sebastian HOLBERG SVENDSGAARD
Sebastian Holberg Svendsgaard is one of those chefs whose grandmother created a magical atmosphere around the stove, igniting at an early age the spark that would shape his destiny. Add to that fishing and hunting with his father, a butcher who also cooks… the die was cast! He acquired the foundations of his future profession […]
