Home » Plats du podium » 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.
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.
