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: 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