FoodTy [food-tee]:
Canapés
FoodTy [food-tee]:
Head Chef Jim Löfdahl
FoodTy [food-tee]:
Oyster, Juniper Cream, Walnut and Frozen Seabuckthorn
FoodTy [food-tee]:
Crab in Egg Cream, Yuzu and Red Fish
FoodTy [food-tee]:
Horse on Top of Crispy Moss, Girolle Mayonnaise and Foie Gras
FoodTy [food-tee]:
A squeeze of lemon to finish...
FoodTy [food-tee]:
Lobster with Smoked Sour Cream, Lumpfish Roe and Dried Potato
FoodTy [food-tee]:
Lobster with Smoked Sour Cream, Lumpfish Roe and Dried Potato
FoodTy [food-tee]:
Lamb Tartar Flavoured with Cumin, Lavender, Feta, Crispy Onion and Smoked Cream of Eggplant
FoodTy [food-tee]:
Lamb Tartar Flavoured with Cumin, Lavender, Feta, Crispy Onion and Smoked Cream of Eggplant
FoodTy [food-tee]:
Bread Soup
FoodTy [food-tee]:
Bread Soup
FoodTy [food-tee]:
Time to make some butter...
FoodTy [food-tee]:
Tarragon purée to be churned into the butter
FoodTy [food-tee]:
Churning...
FoodTy [food-tee]:
Final Product: Tarragon Butter
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Scallop Served 3 Ways
FoodTy [food-tee]:
Plating...
FoodTy [food-tee]:
No skimping on the truffles
FoodTy [food-tee]:
Finishing off the salad course with some of the tarragon butter from earlier
FoodTy [food-tee]:
Satio Tempestas
FoodTy [food-tee]:
Satio Tempestas: 26 Ingredient Salad
