Spring has finally sprung! The days are getting longer, the birds are finding their way back and gardens everywhere are budding. Another sign that spring is here is that the new menu is coming up at AVEQIA. Our chefs have selected some of the season’s best produce and created a four-course menu where spring classics such as asparagus, ramsons and spring chicken are combined with exciting new flavours like yuzu, meadowsweet and tonka bean. We are looking forward to brighter evenings full of cooking inspiration. Welcome!
Inspiration from the Swedish Chef of the Year competition
Right now we are very proud of one of our colleagues; chef Johan Backéus; who won the gold medal in the Swedish Chef of the Year competition earlier this year. We want to express that by giving our wonderful guests the chance to cook and taste a sample of his winning dishes. The starter of the spring menu consists of two of of Johan’s recipes from the competition. Leek is the center of attention for the first part. We serve it fried, steamed and as a cream, with parsley cress, horseradish and pickled potato as garnish. The elegance of simplicity. The second part of the starter brings Easter to mind with perfectly cooked egg yolks, truffles and aged Swedish cheese as the focal point.
White asparagus with tempura, ponzu and hollandaise sauce
The second course combines white asparagus with a classic hollandaise sauce and a hint of Asian influence. Firstly; we cook beautiful white asparagus to perfection; we then make an Asian dressing called ponzu using soy sauce and yuzu. We serve our dish with deliciously crispy white onion tempura. For the final flourish we garnish with trout roe, nori seaweed and turnip with Espelette pepper.
Spring chicken with green asparagus, grilled gem lettuce and a crisp of sourdough bread, capers and quinoa
Young, portion-sized chicken, also called spring chicken or poussin, is currently in season. We stuff them with foie gras terrine, morels and wild garlic, cook them gently in the oven and finish them off on the barbecue to make the skin crispy and flavourful. With the chicken we serve grilled green asparagus and gem lettuce seasoned with lemon and browned butter. We make our own wild garlic gnocchi and finish the dish off with a crispy muesli of thinly sliced butter-fried sourdough bread mixed with deep fried capers, quinoa and pumpkin seeds.
Poached rhubarb with toasted sponge cake, sorrel sorbet and cardamom and oat crisp
Rhubarb is the perfect finish to a Scandinavian spring menu. We poach it with vanilla, cardamom and meadowsweet, and keep the juice to make delicate little rhubarb pearls. The rhubarb is served with a sponge cake that we toast lightly in butter and sugar before serving. We also make a fresh, green sorbet of sorrel, a smooth cream with the thrilling touch of tonka bean and an oat and cardamom crisp. It’s sure to bring out the spirit of spring!