meat tray
Sandefjord cod.
CHARTREUSE: “A TRIBUTE TO THE NOBEL PRIZE” – Potato salad with horseradish, dill and crispy herb petals. Herb-glazed aspargus. Purée of oysters and parsley. Chartreuse with leek, potato and shellfish stew. Shellfish sauce.
2009 Sweden Silver
Crab-wrapped monkfish. Croquette of monkfish cheek, onion and crab. Yellow beet with lemon. Pickled cucumber “ocean style” and caviar. Variation of Jerusalem artichoke. Sautéed and baked langoustine. Sabayon with Swedish vinegar and browned butter, horseradish and crab roe.
2015 Sweden
Sea perch stuffed with scallops, grilled in slices. Pointed cabbage with lobster and truffles. Mini peppers stuffed with horseradish mousse and fried potato rolls. Lobster sauce with bell pepper and lime.
Bass with scallops and truffles on a bed of fennel. Potato cake filled with a cauliflower puree crowned with caviar. Bass-stuffed courgette flower with truffles. Lobster stew with fresh herbs, lobster vinaigrette with olives.
Sebastian GIBRAND
Born August 6 1988 It all started with a grandmother who was an excellent cook (and a magician when it came to baking), who loved to show little Sebastian how enjoyable cooking can be. For his part, Sebastian realised from the age of 10 that, beyond the amusement aspect, he was engaging in an activity […]
