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.
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 […]
Monkfish Budapest” with lightly smoked scallops, dark seaweed, lemon & sourdough crouton. Sauce: Fried monkfish sauce with browned butter & Tokaj vinegar pearls. Beetroot & Tokaj wine gel, soft onions flavored with black pepper & thyme. Crispy Jerusalem artichokes. Rose of pickled root vegetables, liquid potatoes, ramson, aromatic herbs & aged cheese.
Blade of beef braised with root vegetables, thyme and pepper
NORTH – Grandmother’s roast and a call for sustainable practices. Pommes soufflées Veal sweetbread and steamed leeks. Roast veal. Cauliflower rosette. Salad of the North.Pickled turnip.
Checkerboard of fresh ham and chicory. Pear blood sausage. Lentil ingot. Truffle with foie gras sauce.
Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.
2009 France Bronze
