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.
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 […]
THE DANISH COASTLINE
Whole chuck of AOP Charolais beef, braised jus, infused with mustard seeds and fermented wild garlic flowers
FLORA DANICA WINTER – Browned celery root “bone”. Jerusalem artichoke and creamy mushrooms with Danish cheese. Danish rosehip and beet. Roast rack of veal. Kohlarabi, tarragon and smoked snail eggs. Roast veal gravy with mustard seeds and thyme leaves.
Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.
Saddle of lamb in a potato crust.
Aberdeen Angus, ”Sæterbø”-style. Grilled beef ribs with foie gras. Baked tenderloin with black truffles. Braised oxtail with celery. Baked carrot and parsley root with spinach and glazed beef cheek. A salad of green beans, garlic and artichoke. Browned onion ”pyramid”. Potatoes, black truffles and marrowbone. Red wine and bay leaf gravy.
