Home » Plats du podium » Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.
Bresse chicken marinated in lemon thyme and Icelandic spices with stuffing of chicken leg and fried foie gras, with Icelandic juniper berries. Minced Bresse chicken leg with potato puree. Terrine of European blue lobster and langoustine from the West Coast of Scotland with tomato-spiced crispy chicken skin and Icelandic Sea truffle (seaweed) Yellow beet cooked in aged elderflower vinegar with Icelandic barley, Icelandic cottage cheese, wild thyme, Jerusalem artichoke and fresh greens.
