ChaomeisterJ:
Kitchen Counter
ChaomeisterJ:
Kitchen Counter
ChaomeisterJ:
Canapes
ChaomeisterJ:
Potato & bloood pancake with Vendance roe from Kalix, compote of Apple, Nashi Pear & dried Butter
ChaomeisterJ:
Cod skin flavoured with Oolong, cured Cod, dried Roe from Sturgeon, fermented Garlic & Carrot puree
ChaomeisterJ:
Perilla brioche with Sea urchin butter, Spring onions, home-made Tofu, Herbs & Summer truffle
ChaomeisterJ:
Pig's head in Potato avioli with Ramson capers, Pig's tongue marinated in Truffle juice on crispy Pork rind
ChaomeisterJ:
"Vichyssoise"
ChaomeisterJ:
Pomegranate & Galaagal root macaron with Liver cream, dried Beetroot & crispy Cherries
ChaomeisterJ:
King crab poached in Beer & Dill juice, pate of brown Crab meat & Poaching stock
ChaomeisterJ:
Oyster "45 min" with frozen Elderflower, Cream flavoured with Juniper berries, dried seaweed & Walnut
ChaomeisterJ:
Pure of Jerusalem artichokes & blond Miso, Yellow Girolle, Hazelnut, Chicken skin & toasted Jersey Cream
ChaomeisterJ:
Swedish lobster with Algae & Lemon emulsion, Radish & Horseradish
ChaomeisterJ:
Brisket of Wagyu (Anders Larsson) with Yellow Girolle mayonnaise, Coriander seeds, Crispy White moss & frozen Foie gras
ChaomeisterJ:
Soup of fermented Rye with Quark & smoked lard
ChaomeisterJ:
Juice of green Apples & Pea shoots
ChaomeisterJ:
Lisa plating "Satio Tempestas"
ChaomeisterJ:
"Satio Tempestas"
ChaomeisterJ:
Phillipe plating Scallops
ChaomeisterJ:
Plating
ChaomeisterJ:
Scallops with creamy Iberico goose egg, Summer Truffle & "Dashi"
ChaomeisterJ:
Scallops with creamy Iberico goose egg, Summer Truffle & "Dashi"
ChaomeisterJ:
Tartare of the scallop in emulsion of the roe
ChaomeisterJ:
"Dashi"
ChaomeisterJ:
fresh White asparagus..
ChaomeisterJ:
Plating the fish
ChaomeisterJ:
Today's Fish (Turbot) with pickled Cabbage & raw leeks, White asparagus cooked for 3 hrs with Lemongrass, Lime, Coriander, & Fir, served with Saffron & Lemongrass puree & Pistachio
ChaomeisterJ:
beets
ChaomeisterJ:
lingonberry juice (part of juice pairing)
ChaomeisterJ:
Roasted Veal Sweetbreads perfumed with Liqourice served with sprouted Almonds, baby Artichokes & Artichoke puree, Caramelized emulsion of Yuzu, Beurre noisette & Almond oil
