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Presentation of the restaurant's concept with a glass of champagne
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Presentation of the table's bread, rising table-side, to be baked over open fire with just-churned butter
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Presentation of a live langoustine for the second amuse bouche. Killed moments before service to maintain the natural shellfish sweetness.
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Amuse Bouche: Crispy carrot meringue with creamy foie gras
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Amuse Bouche: 12-day aged halibut with duck eggs from Blaxsta and fresh king crab from Norway, with autumn herbs flavored with green tea and lemon
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Amuse Bouche: Roughly chopped raw langoustine from Ingemar Johansson under autumn apple shavings, rosemary, and almonds. Served with an emulsion of apple seed oil, cider vinegar, and lavendar honey.
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1st Course: Sea urchin from Norway served with carrot velouté, parsley soup, sediment of coldpressed rape seed oil and saffron cream
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Presentation of root vegetables for the 2nd course: "satio tempestas"
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Côte d'or Blanc: 1er cru, bourgogne
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2nd Course: fresh nuts, crispy fish scales, and dressing
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2nd Course: Vegetables from the garden "satio tempestas" with melted herbs, fresh nuts, and crispy fish scales
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Churning butter tableside in a pool of its own buttermilk
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Freshly baked bread with house-churned butter
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3rd Course: Scallop from Trondheim, Norway in two servings. First, cooked over open fire in its shell with lemon sabayon, truffle, and natural juices.
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3rd Course: Scallop from Trondheim, Norway in two servings. Second, raw marinated and bound in confit of the roe with a bouillon of dried scallops, algae, and dried girolles.
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3rd Course: Scallop from Trondheim, Norway in two servings. The second component was served without utensils, so as to drink directly from the shell
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4th Course: Whole wild cod slowly baked under home made pig's fat, with roasted crispy yellow onions, sauce vin blanc flavored with anchovy broth, bleak row from Kalix and chives served with dill and clarified butter
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5th Course: Frozen rowan berries and apple, flavored with black tea
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6th Course: Presentation of beef from a Swedish milk cow in three servings.
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6th Course: Presentation of beef from a Swedish milk cow in three servings. The beef was scortched tableside with pine coal and handed back to the kitchen.
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6th Course: First, the blood of the cow with pan-fried natural foie gras, sprouted almonds and preserved lingonberries.
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2008 nuits saint georges, aux cars - premier cru, domaine du comté liger-belair
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6th Course: Second, a coal-flamed tartar of the prime rib flavored with tallow and ash, served with farmed caviar, sour cream, and cold-smoked eel from Mälaren
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6th Course: Presentation of minute-smoked bone marrow
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6th Course: Minute-smoked bone marrow, served in the bone
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6th Course: Third, the fillet served with this season's first celeriac poached in milk, then roasted with a touch of chestnut honey. Served with fresh chestnuts, truffle butter, puré of salt-baked celeriac, white Alba truffle, grated nutmeg, and minute-sm
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6th Course: Third, the fillet served with this season's first celeriac poached in milk, then roasted with a touch of chestnut honey. Served with fresh chestnuts, truffle butter, puré of salt-baked celeriac, white Alba truffle, grated nutmeg, and minute-sm
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6th Course: Minute-smoked bone marrow, in the bone
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7th Course: Pine kernel ice cream served with homemade yoghurt flavored with moss. Blueberries, maple butter, thyme, bark, and malt soil.
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8th Course: Presentation of horseradish
