ALifeWorthEating:
1st Course: Marinated olives & unripe peaches and Lolin, the world's best anchovies
ALifeWorthEating:
Jolly Ferriol Pet'Nat
ALifeWorthEating:
1st Course: Lolin, the world's best anchovies
ALifeWorthEating:
2nd Course: Salad of herbs with pickled shallots
ALifeWorthEating:
Autrement
ALifeWorthEating:
3rd Course: Lightly pickled new carrots with söl (red seaweed) and crispy bread
ALifeWorthEating:
4th Course: Ox tartar with egg cream, crispy rye bread and watercress
ALifeWorthEating:
Bildstoeckle Pinot Noir
ALifeWorthEating:
5th Course: Poached free-range eggs with fried asparagus and toasted buckwheat
ALifeWorthEating:
6th Course: Steamed zuchini with cherville vinaigrette and smoked almonds
ALifeWorthEating:
Arbois 2009
ALifeWorthEating:
7th Course: Fried new red onions, green strawberries, elderflowers
ALifeWorthEating:
8th Course: Pickled white asparagus with egg vinaigrette and nasturtium
ALifeWorthEating:
Peyra
ALifeWorthEating:
9th Course: Sweetbreads, peas "a la française", smoked bacon, lettuce leaves, thyme, chicken broth
ALifeWorthEating:
10th Course: Roasted summer cabbage, lovage, and beurre blanc
ALifeWorthEating:
11th Course: Koldskai, sweet buttermilk with lemon and strawberries from Rokkedyssegârd
ALifeWorthEating:
12th Courese: Strawberries from Rokkedyssegârd
ALifeWorthEating:
Chefs Sean Brock and Johnny Iuzzini