Februar/March menu 2020


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


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


Sorbet of baked apples

with junket foam, vanilla crumble and terragon

Crème Brûlée

with basil sorbet and caramelized white chocolate