Stone Bass & lobster ’lacque’ with kelp oil. Kombu confit Celeriac & lemon verbena. Celery salad with garden greens & coriander. Lobster sabayon with ginger & citrus leaves.
Stuffed & roasted saddle of venison with morels ’farci’. Pepper blackened tenderloins. Open venison pie with braised shoulder, fried foie gras, savoy cabbage & black trumpet mushroom. Hey smoked Swedish apple & currant. ’Sauce au poivre vert & foie gras’. Consommé of venison, ’parfumé de thé Oolong’, cep mushroom ravioli & winter harvest.
Gustav LEONHARDT
Gustav Leonhardt has always loved cooking for his family and friends. His passion for competition developed early on, simply by being in contact with other enthusiasts—some of the very best, in fact. At the age of 16, he started out washing dishes for Tommy Myllymäki—an amusing beginning that introduced him to a world he would […]
Pumpkin Nordic “Ceviche” with sea buckthorn & Espelette, roasted cabbage bouillon & marinated cabbage, cilantro & ginger. Soft crystal tartelette made of Swedish vinegar “ättika”. The milk skin egg, filled with baked egg & horseradish emulsion. Crispy pumpkin ring stuffed with chantarelles and caramelized onion & topped with browned butter cèpe foam served with a beurre blanc flavored with star anise, funnel chantarelle and vinegar. Pumpkin spice cake served warm with my childhood memories, caramel apples & pumpkin compote, passionfruit gel and vanilla ice cream.
Monkfish seasoned with mild juniper smoke & bergamot. Champagne sauce with browned butter & citrus. Sunchoke & cèpe. Cucumber, celery & salicorn “en gelée”. Grilled mussel ragout with lupin and sea buckthorn. Crouton ravioli with garlic and herbs.
Jimmi ERIKSSON
What characterizes Jimmi the most is his open mind, constantly active. Born in Stockholm, he still lives there today, but after having moved around a lot. After training as a chef in a hotel high school, he worked in Austria, Italy, the Caribbean, England… He also worked at the Lilla Ego restaurant in Stockholm. He […]
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.
Roast pork in herb crust, stuffed with chanterelles. Barley risotto with black truffle, cep cream and braised “Pedro Ximenes” pork haunch. Pork reduction.
Guinea fowl in 3 ways with mushrooms, apples and artichokes. Breast stuffed with mushrooms and tarragon, confit of legs with crispy skin, foie gras and endives. Smoked apples and onions, truffles and mushrooms with lichen, Jerusalem artichoke and artichoke in vinaigrette with carrots, peas and herbs. Apple juice with vinegar and pepper, emulsion of frying juices and fat.
