Great cooking by Chef Ulrik Jepsen, easily a * level.
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Chef Ulrik Jepsen
Beef tartar, lumpfish roe, quail egg, winter radish
Asparagus from Provence, roasted yeast, chives, grilled mousseline sauce
Scallop fro Froya, muscat pumpkin, XO bisque
wild halibut, zucchini, razor clams, parsley sauce
valdres pork and caviar
Beer "en croute" green asparagus and morel
baked Alaska
Bahibe quenelle, black currant
