Marbled Stone Bass “Crouton” with lobster, citrus herbs & Danish seaweed. Lobster sabayon with champagne & piment d’Espelette. Mushroom with pickled onion and sauce. Celeriac oven-roasted whole, lightly smoked & glazed with pickled forest seeds, mushrooms with old sherry & pickled onions. Celery “Surprise” with fennel pollen, green apple, algae & horseradish
Tourte with braised venison, foie gras, wild mushrooms & onions with apple vinegar. Tenderloin “Crouton” with citrus herbs. Venison oven-roasted on the bone with foie gras, burnt juniper & aromatic herbs. Danish pear “Doyenne de Comice” and Danish Ingrid Marie apples with black currant & creamy walnut. Ravioli with Danish aged cheese & pickled vegetables served with venison consommé infused with Assam tea.
Sebastian HOLBERG SVENDSGAARD
Sebastian Holberg Svendsgaard is one of those chefs whose grandmother created a magical atmosphere around the stove, igniting at an early age the spark that would shape his destiny. Add to that fishing and hunting with his father, a butcher who also cooks… the die was cast! He acquired the foundations of his future profession […]
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
2009 Sweden Silver
