Februar/March menu 2020
Starters
Lumpfish roe
with red onion, chives, tuille of rye bread, buttermilk and dill
Handpeeled shrimps
stirres with dill emulsion, croutons, oyster cress and frisee
Second course
Steamed North Sea cod
with fricassee of mussels, couliflower, crispy kale and smoked oil
Baked jerusalem artichokes
with apple, mussels, vinegar powder and terragon foam
Maincourse
Poached cockerel
with panfried king trumpet, sour brown beech, chicken skin and fumé sauce of chicken
Sous Vide
of ox with oxtail ragout, baked shallots, glace of red wine and pickled pearl onions
Dessert
Sorbet of baked apples
with junket foam, vanilla crumble and terragon
Crème Brûlée
with basil sorbet and caramelized white chocolate