foiegraspower:
pine apple, coconut, Manjari and mint
foiegraspower:
Fourme D'Ambert, maltbred, date/chorizo sorbet, arragula, thyme-honey
foiegraspower:
Roe, malt crouton with fennel seeds, Bearnaise, watercrest,
foiegraspower:
foie gras, lemon cest pure, lemon sorbet, honey cake croutons, balsamico sirup,
foiegraspower:
soft chocolate, lemon fluid gel, avocado and mango sorbet
foiegraspower:
soft chocolate, lemon fluid gel, avocado and mango sorbet
foiegraspower:
pork
foiegraspower:
scallop with marcarona almmonds, virgin lobster on sellery with Karl Johan fungus...
foiegraspower:
carrot and the cakemint and skyr
foiegraspower:
carrot and the cake dessert, mint and skyr
foiegraspower:
cheese
foiegraspower:
light chocolate creame, quince sorbet, carmelised popcorn, dehydrated raspberry, quince jelly, mint oil
foiegraspower:
menu "mad og bolig" arr.
foiegraspower:
sommelier
foiegraspower:
chef Munk
foiegraspower:
dessert, not finished
foiegraspower:
Fourme D'ambert cheese fried in panko bread cumbs, pear-chorizo sorbet, balsamico sirup, müsli arragula and thyme infused honey..
foiegraspower:
Lobster, pain D'espices, cauli flower, salted lemon cest
foiegraspower:
avec le soup, Duck consomme, quail egg, duck confit in strudel
foiegraspower:
plate before soup, duck confit in strudel dough, quail egg
foiegraspower:
deconstructed fruit salad, from "Salt restaurant"
foiegraspower:
pan fried halibut, smoked scallop, calvisius caviar
foiegraspower:
cod fish carpaccio, salmon roe, rye bread (malt) karse og karse olie
foiegraspower:
fourme D' Ambert in panko, pear-chorizo sorbet, salted Müsli,
foiegraspower:
fourme D' Ambert in panko, pear-chorizo sorbet, salted Müsli, arragula leaves
foiegraspower:
La Tâche 1978
foiegraspower:
Cheese,..
foiegraspower:
Foie Gras au torchon, peach, corn watercrest
foiegraspower:
Fourme D`Ambert,
foiegraspower:
soft chocolate
