Neil walker

Neil walker

50 Meals
Dinner at Frantzén

Dinner at Frantzén

at Frantzén on 12 April 2018
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Macaron:
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Macaron:

Beer-cooked king crab: trout roe washed in sake, crown dill, aspic
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Beer-cooked king crab: trout roe washed in sake, crown dill, aspic

Yuba: pickled cucumber, cauliflower and glazed eel
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Yuba: pickled cucumber, cauliflower and glazed eel

“Råraka” with vendace roe from Kalix
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“Råraka” with vendace roe from Kalix

Ambiance
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Ambiance

Wines
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Wines

Artichoke, preserved truffle, aged cheese
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Artichoke, preserved truffle, aged cheese

Crude: blue fin tuna “otoro”, purple radish, myoga, horseradish and salted tomato vinaigrette
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Crude: blue fin tuna “otoro”, purple radish, myoga, horseradish and salted tomato vinaigrette

Ingriedients
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Ingriedients

Deep fried langoustine, crispy rice (koshihikari), dried green onions, emulsion of clarified butter infused with ginger
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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
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Roasted scallop, sea urchin “hot sauce”, finger lime, chrysanthemum and spruce shoots

Chawanmushi, frantzen “prestige oscietra caviar” , aged pork broth
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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
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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
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French toast (grand tradition 2008) with vacca Rosa, truffle and 100 year old vinegar

Spring lamb, jus clarifié, ramson, matsutake aioli
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Spring lamb, jus clarifié, ramson, matsutake aioli

Tea of fermented mushrooms and grilled quail with red seaweed and silken tofu
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Tea of fermented mushrooms and grilled quail with red seaweed and silken tofu

Barbecue quail, pear, endive, sauce périgueux a la royale
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Barbecue quail, pear, endive, sauce périgueux a la royale

Salt baked chewy beetroot, whipped liquorice, griottes cherries and aged violet vinegar
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Salt baked chewy beetroot, whipped liquorice, griottes cherries and aged violet vinegar

Mignardise: strawberry marmalade, rose & pink peppercorn miso, hoshigaki & pistacio saffron, date, cinnamon
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Mignardise: strawberry marmalade, rose & pink peppercorn miso, hoshigaki & pistacio saffron, date, cinnamon

Charentais melon with salt candied pine nuts
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Charentais melon with salt candied pine nuts

Wine
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Wine

Dessert
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Dessert

Dessert
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Dessert