October menu
Starters |
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| Nordic ceviche of scallops with cucumber, cellery, fennel and chorizo | |
| Cold smoked salmon with ashes, grated egg yolk, avocado cream and basil |
Second courses |
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| Soup of Jerusalem artichoke with Apple tapioca and sour Jerusalem artichoke | |
| Glaced veal with creamy pearl barly, goat cheese, buck wheat and blackberry |
Main coursesServed with crushed potatoes with nuts, parsley vinaigrette and fresh herbs |
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| Beef sous vides with terragon hollandaise, caramelized onions and salsify | |
| Baked north sea cod with fricassée of mussels, smoke oil and kale |
Desserts |
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| Apple sorbet on baked apples with thick milk and green dust | |
| Ice cream of brown butter, lemon mousse, hasselnut and nougatine |