Roast veal fillet with its panoufle. Kidney with mustard. Curly cabbage stuffed with goose foie gras. Veal filet mignon with candied aubergine. Lacy brioche of Jersulem artichoke and veal sweetbread. Seasoned veal gravy.
Fillet of duck stuffed with morels, potatoes, duck liver charlotte and glazed turnips.
Truffled Chateaubriand stuffed with sautéed leeks and chanterelles, served with Port wine sauce.
“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.
Feed the kids PUMKIN WONDERLAND JOYFUL GARDEN Pumpkin “skin” filled with peas, apricot and lemon verbena Butternut squash freshly cooked in yellow spices Chilled pea and citrus consommé flavored with aromatic oil and green pepper THE GOLDEN EGG Pumpkin cylinders poached in brown butter and wild garlic Chawanmushi: Seasonal sprouts emulsion and crispy sourdough crumbs “Peaso” Butter sauce with pea miso and sour cream WINTER IN WONDERLAND Nyr: Norwegian cream cheese filled with pumpkin fudge, croquant and popping candy Green frost crispy branches. Lemonade: clear sea buckthorn and quince
High North flavours combined with ingredients from the South
CHARTREUSE DU NORD – Shellfish and cauliflower chartreuse. Tempered salad from the market, scallop and courgette confit, crispy potato skin.
Nori-wrapped cod loin medallion. Petit-gris snail crisp with oyster mushrooms. Norwegian cod savarin with garlic. Checkered mouclade. Lobster with star anise.
Coley and Norwegian Northern Lights scallops.
