AVEQIA winter menu 2016

Winter menu Sweden 2016

AVEQIAs Swedish Winter menu 2016

AVEQIA would like to wish you all a Happy New Year! A new year with new possibilities has begun and we’d like to celebrate that with our new winter menu. What could be better than enjoying a delicious dinner together with people we care about in a cozy environment now that the winter cold has arrived?

Our chefs have created a menu filled with the flavours of the forest, fire and smoke. A delectable feast is what you will be cooking up and you’ll even venture out into the cold to finish off that perfectly flavoured piece of meat on the open fire. Bon appétit!

Smoked Skrei with Bleak roe from Kalix, horseradish milk and puffed wild rice

Smoked Skrei with Bleak roe from Kalix, horseradish milk and puffed wild rice

Our starter on the winter menu consists of some of the best produce from the sea right now. We take our Skrei from the icy waters of Lofoten in Norway. We lightly cure and smoke it to enhance the fantastic textures and flavours of the fish. To accompany this we serve light and fresh horseradish milk with bite along with a smooth broccoli purée. We add puffed wild rice for texture and spice.  The dish is topped with baked onions and Bleak roe from Kalix.

White beans with morel foam, jerusalem artichoke, truffles and glazed ceps

Vita Cocobönor med murkelskum och Karl-Johansvamp och tryffel

Our second dish is packed with classic flavours! Creamy beans are cooked to perfection together with beautiful smoked pork from Alsace and served with a creamy foam of morels and thyme. To take the flavours to the next level we glaze ceps with red wine, roasted chicken stock and truffles. We finish the dish with jerusalem artichokes, chestnut mushrooms and shaved truffles!

Wild boar from Skåne with grilled cream, turnip and rosemary scented rye bread crisp

Vildsvinskarré med majrova och rosmarindoftande kavring

Our main course consists of wild boar from the forests of Skåne. Trussed with herbs and baked to perfection, then charcoal grilled for the best flavour possible. To accompany this you will cook Brussel sprouts in three different ways. Boiled, steamed and puréed turnip will follow. This feast will be topped off with grilled cream with Dijon, Shaved Cox Orange apples and crispy rye bread. Delicious!!

Apple flambé with crispy celeriac, hazelnuts, bergamot and chocolate crumble

Apple flambé with crispy celeriac, hazelnuts, bergamot and chocolate crumble - winter menu 2016

For our dessert we will make ice-cream with celeriac and bergamot; creamy, cold and fresh! French toast from brioche will be fried in butter with cardamom and sugar. Chocolate crumble, celeriac chips, roast hazelnuts from Piedmont and maple syrup and beurre noisette will create texture, depth and warmth to the dish. For tartness we add Calvados flambéd Ingrid Marie apples. A lovely wintery dessert that combines hot and cold in perfect harmony.