Chefs
- Paul MARCON
- Gustav LEONHARDT
- Sebastian HOLBERG SVENDSGAARD
- Jimmi ERIKSSON
- Mathew PETERS
- Ørjan JOHANNESSEN
- Christopher William DAVIDSEN
- Filip August BENDI
- Kenneth TOFT-HANSEN
- Christian André PETTERSEN
- Davy TISSOT
- Brian Mark HANSEN
- Viktor ANDRESSON
- Ronni MORTENSEN
- Sebastian GIBRAND
- Bence DALNOKI
- Serge VIEIRA †
- Tom Victor GAUSDAL
- Rasmus KOFOED
- Fabrice DESVIGNES
- Franck GIOVANNINI
- Geir SKEIE
- Jonas LUNDGREN
- Philippe MILLE
- Gunnar HVARNES
- Tommy MYLLYMÄKI
- Thibaut RUGGERI
- Noriyuki HAMADA
- Philip TESSIER
- Charles TJESSEM
- Hákon Már ÖRVARSSON
- Henrik NORSTRÖM
- François ADAMSKI
- Claus WEITBRECHT
- Jeppe FOLDAGER
- Franck PUTELAT
- Jens Peter KOLBECK
- Michel ADDONS
- William WAI
- Guy VAN CAUTEREN †
- Yannick ALLENO
- Hans HAAS
- Léa LINSTER
- Michel ROTH
- Lars Erik UNDERTHUN
- Gert Jan RAVEN
- Bent STIANSEN
- Régis MARCON
- Melker ANDERSSON
- Patrik JAROS
- Mathias DAHLGREN
- Roland DEBUYST
- Odd Ivar SOLVOLD
- Terje NESS
- Ferdy DEBECKER
- Jacky FREON
Commis
Recipes
- CASSOULET by Franck Putelat
- Veal trilogy, Liège-style
- Tasty toast with ocean perch patés and egg salad
- Sea trout rolls with langoustines and asparagus
- Bacon, fresh herb and elderflower infusion
- Fondant potatoes with Oscietre caviar, shallot-favoured condiments and crispy capers, with farmhouse cream
- Sea bass, fountain cress sauce and mushroom quenelles
- Fillet of cod dusted with morels, endives stuffed with walnuts and comté cheese, macvin sabayon
- Slices of banana and passion fruit juice mousse
- Pike, beaufort & ceps
- Chard, goat’s cheese and parsley ravioli
- Holiday turkey stuffed with forest delights
- Sole, Lobster & lovage
- Two-way mussels: Thai- and French style
- Veal hock with roasted vegetables and lovage
- Ice cream with the famous Belgian cuberdon candies served with raspberry coulis and seasonal fruit salad
- Guanaja and raspberry chocolate cake with Penja pepper
- Duck foie gras cooked au naturel, quince jelly and iced ficoïde
- Oven-baked Halibut Albert and chanterelle mushrooms in diverse shapes and textures
- False waffle served with ice cream, arctic blackberry sorbet and sea salt
- Caramelised raspberries, flowers and meringue with thyme
- Cucumber marinated in seaweed and caviar
- Jerusalem artichoke chips with aniseed
- Salmon with hazelnut butter served with crayfish, wild pickles and fennel
- Rosé Bresse pigeon en bécasse
- Pigeon with foie gras
- Pears with cranberries
- Reindeer stew en croûte
- Grilled veal roulade, hazelnut-cauliflower mousse, Swiss chard and blinis, with blackcurrant sauce
- Warm salmon, veal head, Ghent-style, with seasonal vegetables
- Hot-smoked Salma salmon fillet Puree of celery, marinated cepes and sorrel vinaigrette
- Salmon with hyssop essences and candied vegetables from Maussane
- Scallop, marrow and truffle, cabbage soup-style
- Medallion of monkfish and salmon rolls, passion fruit reduction
- Cod loin fillet, celery puree, chorizo and soy juice
- Lightly smoked and poached Icelandic cod, three-way cauliflower and “söl” vinaigrette
- Bouillabaisse with duck foie gras
- Chocolate dessert Valrhona
- Poached crab and grilled cod with chilled root parsley juice
- A simple but delicious way to serve free-range Icelandic lamb tenderloin
- Pan fried langoustines with orange, cauliflower purée and Aquitaine caviar
- Lobster with avocado confit and caviar. Shot glass with three jellies: lime, tomato and aromatic herbs
- Alaskan Red King Crab, riviera of mango and red Onion
- Sandefjord scallops
- Duck breast with Vestfold Squash Purée
- Partridge breast, ragout of ceps, pears cooked with lingonberries, partridge sauce
- Grilled halibut with lightly smoked mussels, Paris mushroom and parsley jus
- Tournedos of rabbit stuffed with prunes, aged beer jus, “Soubise” potato and onion purée
- Cave Baragnaude Roquefort tartlet, apple-cucumber jelly
- Pan-Fried confit of chicken thigh with barley salad, cranberries and apricot purée
- Lavender and Valrhona Guanaja chocolate gourmet selection
- Sea bass poached in nori milk with Aquitaine caviar
- Baked skate wing, creamed broccoli and pomegranate vinaigrette
- Frozen cloudberry soufflé
- Floating island with cherries after Auguste Escoffier
- Sashimi of Madagascar prawns and scallops with prawn jelly
- Fresh sardines on Focaccia bread
- Tartar of beef and oyster
- Venison “a la Plancha”, with celery, passion fruit and Noilly Prat
- Granny Smith apples in vanilla jelly, puffed potatoes rolled in sugar
- Lightly caramelized fillet of red label turbot with reduced jus, sliced artichoke, peppers and fennel tops
- Fondant of Rougié duck foie gras with vine peaches
- Thin slices of raw goose liver served with poached pears, herb salad with walnut oil, and duck consommé
- Tarte fine of Irish mussels and baby fennel
- Small cuttlefish with warm egg yolk and Mignonette sauce
- Belle de Boskoop apples with black truffles and Rougié duck foie gras
- Liquorice and dried red fruit flavours
- Barded Irish beef, pan-fried foie gras and potato rolls
- Roast pork marinated with citrus flavours, mirabelle plums with rosemary
- Crispy chicken thighs, chanterelles with Onion Cream and Västerbotten Cheese
- Tiramisu with chestnuts and Whisky
- Roasted Patagonian toothfish with carrot jus, peas and celeriac with a hint of ginger
- Salma salmon confit with various combinations of carrot and orange