January menu 2020


Rhimed scallops

with cellery, cream of parsley, cripsy ryebread and cucumber

Hand peeled shrimps stirred with dill emulsion, croutons, oyater cress and frisée

Second courses

Steamed North Sea cod with fricasse of mussels, couliflower, crispy kale and smoked oil

Baked Jerusalem artichokes with apple, mussels, vinegar powder and terragon foam

Main courses
Served with crushed potatoes with nuts, parsley vinaigrette and fresh herbs

Poached cockerel with fried 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

Cremé Brûlée with basil sorbet and caramelized white chocolate