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 […]
THE DANISH COASTLINE
Braised beef Gaia
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 beef fillet with juniper berries. Old Genever gin from the Ghent region.
Beef tenderloin cut into strips and pan-fried, dipped in cep ash, rolled around a core of truffle parsley and salted tongue. Hollowed-out potato filled with potato cream and pickled mushrooms. Ingot of oxtail and onions with cheese and wild herbs. Celery root with black winter truffle, smoked marrow and thyme.
Roast lamb. Crispy lard, lemon thyme and juniper berries. Braised shoulder of lamb. Onion and mushroom jelly. Garnishes: Potato and lamb sweetbread, leeks and horseradish. Organic beet, aged apple vinegar. Consommé of smoked breast of lamb, aromatic herbs. Sauce: Cheese emulsion with hay. Browned Butter gravy with apple and pickled leek flowers.
