October menu


Nordic ceviche of scallops with cucumber, cellery, fennel and chorizo

Cold smoked salmon with ashes, grated egg yolk, avocado cream and basil

Second courses

Soup of Jerusalem artichoke with Apple tapioca and sour Jerusalem artichoke

Glaced veal with creamy pearl barly, goat cheese, buck wheat and blackberry

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

Beef sous vides with terragon hollandaise, caramelized onions and salsify

Baked north sea cod with fricassée of mussels, smoke oil and kale


Apple sorbet on baked apples with thick milk and green dust

Ice cream of brown butter, lemon mousse, hasselnut and nougatine