Milk lamb in three services.
“Barlaug” beef fillet. Beef tenderloin “Bouchère”-style with black truffles and duck liver. Braised oxtail in warm Mas Amiel jelly. Parsnip and pumpkin tian with glazed chippolita onions. Duck liver and apricot agnolotti in cep froth. Madeira Reduction.
“George Roux” Danish royal veal in eight ways.
Bresse chicken with the riches of France.
FAIRY TALE BY H.C ANDERSEN HIDDEN BUT NOT FORGOTTEN Butternut with raw diet of cucumber, apple, Jerusalem artichokes, macadamia nuts, pumpkin puree, apple & white soy jelly. THE GOLDEN EGG Chicken eggs with squash, mushrooms, sauce on pumpkin & cheese whey, raw pickled cabbage, onion & pommes soufflé. THE BUTTERFLY Pumpkin oil ice cream, pumpkin jam, squash cake, kefir mousse & citrus meringue.
Take away box around tomato
MOTHER NATURE – Green apple and tarragon with smoked cheese. Flora Danica Romanesco with caramelized scallops Puntarella. ‘Vesterhaus’ cheese shells
Sandefjord cod.
Coley and Norwegian Northern Lights scallops.
