Still great cooking and sharp flavors at this ⭐️⭐️ albeit similar too earlier visit in September
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The table
Crab claw tartlet topped with sorel
Mushroom with minced ceps and porcini powder
Potato crackling with duck intestines
Oyster and smoked cheese
Dild on
Tartare of calf with mayo
Cleanser of lime herbs mortared in verbena juice
The bread
The butters
Soup of mussels broth with cod, cucumber and elderflower caviar
Pointed cabbage topped with lardo and ramson flower
Mushroom medley
Beetroot and sweetbread with beetroot shooter
Duck in own trimmings and mash with 40 pct Havgus
Tartlet of figs with shaven blue cheese
Pear and white chocolate
Danish whipped
