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Macaron:
Beer-cooked king crab: trout roe washed in sake, crown dill, aspic
Yuba: pickled cucumber, cauliflower and glazed eel
“Råraka” with vendace roe from Kalix
Ambiance
Wines
Artichoke, preserved truffle, aged cheese
Crude: blue fin tuna “otoro”, purple radish, myoga, horseradish and salted tomato vinaigrette
Ingriedients
Deep fried langoustine, crispy rice (koshihikari), dried green onions, emulsion of clarified butter infused with ginger
Roasted scallop, sea urchin “hot sauce”, finger lime, chrysanthemum and spruce shoots
Chawanmushi, frantzen “prestige oscietra caviar” , aged pork broth
Bitter and pickled greens “homage saito tempestas” crunchy fish scales, warm infusion, whipped butter milk and mortar herbs
French toast (grand tradition 2008) with vacca Rosa, truffle and 100 year old vinegar
Spring lamb, jus clarifié, ramson, matsutake aioli
Tea of fermented mushrooms and grilled quail with red seaweed and silken tofu
Barbecue quail, pear, endive, sauce périgueux a la royale
Salt baked chewy beetroot, whipped liquorice, griottes cherries and aged violet vinegar
Mignardise: strawberry marmalade, rose & pink peppercorn miso, hoshigaki & pistacio saffron, date, cinnamon
Charentais melon with salt candied pine nuts
Wine
Dessert