Norwegian Winter Traditions Charred monkfish on the bone glazed in brown butter and black tea. Hardanger fjord apple ice wine and warm spices Winter radish flavored with lemon, fresh herbs and pepper kosho Beetroot “skin, Brussels sprouts, blackcurrant and horseradish “Jus de rôti” : St. Jacques, foie gras and Vin Jaune Norwegian Coast Traditions White asparagus casserole with sour cream and mussels Kale gnocchi, preserved legumes and barley. Crispy bread & mussel crouton. Garden sprouts
Braised beef Gaia
Oven-roasted rack of veal with its offal “a tribute to the Nobel Prize” – Oven-roasted rack of veal, stuffed with veal liver and foie gras and braised veal shortrib. Herb and pea tartlet with winter greens. Variation of mushrooms. Veal sweetbread stuffed with lemon thyme and Swedish heirloom potatoes cooked in butter.
meat tray
meat tray
Aniel Zélie stuffed pigeon
Roast beef fillet with juniper berries. Old Genever gin from the Ghent region.
Chicken & blue lobster. Jerusalem artichoke “sheets”, chicken rillette, salt- baked blue lobsters with fennel flavouring. Garnishes: Beet & Jerusalem artichokes. Fine celery tart. Leek & blue lobster heart.
Roasted guinea hen. Foie gras boudin with Topaz wine glaze. White corn “nest”. Sweet pea “garden”. Ragout of heart and gizzard confit with black truffle consomme. Preserved chanterelles and pickled huckleberry reduction.
