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.
Fillet of Irish-pasture-raised beef with yuzu flavouring. Carrot cone filled with peas and ginger. Potato cake with truffles with bamboo charcoal. Beef croquette with Matcha tea.
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.
Roast saddle of lamb with chanterelles in a rice sheet, flavoured with Hoisin sauce and oriental spices.
Guinea fowl in 3 ways with mushrooms, apples and artichokes. Breast stuffed with mushrooms and tarragon, confit of legs with crispy skin, foie gras and endives. Smoked apples and onions, truffles and mushrooms with lichen, Jerusalem artichoke and artichoke in vinaigrette with carrots, peas and herbs. Apple juice with vinegar and pepper, emulsion of frying juices and fat.
Beef fillet millefeuille, truffle and potatoes. Symphony of three simple onions, in their sauce.
Bresse chicken stuffed with green cabbage, green apples, little tenderloin hazelnuts sweet and sour sauce.
Rack of veal with cep galettes. Veal rice croquettes stuffed with goose foie gras. Maxime potato and its slices of pan-fried veal kidneys, browned in juniper butter.
Three variations of lamb from the Arctic islands, lemon-thyme-infused sauce. Ballotine of fillets, brochette of shoulder. Shank and forgotten root vegetables in lamb’s bladder. Alliance of Ratte potatoes and cep mushrooms with flat parsley. Tian of candie
