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campfire bread
crispy chicken skin with herbs
lactic fermented quail egg with fennel, dill and toasted buckwheat
broccoli from Forsbergs with nettles and oyster
wrinkled peas with pork and hazelnuts
wild turbot with unripe corn
broadbeans with hedgehog and 36 months aged cheese
suckling pig with smoked shallot, plums and pointed cabbage
smoked blueberries and yoghurt
