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enfoodie: Handwritten menu
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enfoodie: Tasmanian winter truffle
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enfoodie: The Prologue (foie gras Macaron - "Vichyssoise" - Pig´s head - Beef - Brioche - Blood cake w foie gras/cherries)
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enfoodie: Ice tea made out of 32 different kind of tomatoes
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enfoodie: Poached oyster w Simmentaler cream, juniper berry, seaweed, walnut & rhubarb
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enfoodie: Chef Björn Frantzén and the Langoustine aquarium
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enfoodie: Presentation of live langoustines that is being killed moments before service to maintain the natural shellfish sweetness
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enfoodie: The roughly chopped raw langoustine from Ingemar Johansson with pig´s fat, fennel, dill, caviar & apple
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enfoodie: maître d‘ Jon Lacotte
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enfoodie: Chanterelle pizza with goat cheese from Vilhelmsdal
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enfoodie: Baked bone marrow with Iranian caviar, sour cream and smoked parsley
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enfoodie: Coal-flamed tartar of lamb, cumin, sheep's milk yogurt, lavender
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enfoodie: Satio Tempestas
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enfoodie: Just-churned butter
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enfoodie: Just-churned butter
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enfoodie: Presentation of the table's bread, rising table-side, to be baked over open fire
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enfoodie: Bread baked over open fire served with just-churned butter
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enfoodie: Just-churned butter, smoked browned butter & goat´s butter
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enfoodie: Presentation of 6.2 kg turbot
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enfoodie: 6.2 kg turbot cooked whole for 4 hours
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enfoodie: Scallop from Hitra, truffle and sabayon made from the first egg the hen ever lays
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enfoodie: Scallop, second serving: raw marinated and bound in confit of the roe. "Dashi" made of dried scallops, algae and dried girolles.
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enfoodie: Presentation of sweetbread
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enfoodie: Sweetbread, matsutake & burnt bechamel
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enfoodie: Turbot, Cevennes onion, peas & Taramasolata
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enfoodie: Frozen pine, apple mint & lemongrass
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enfoodie: Chicken Salad