Vegetarian
Mushroom tarte with Spicy cheese créme, Crown dill jelly, Yoghurt foam and Iced shallots
We love mushrooms, and it is so gratifying to serve this as a tartelette. Beautiful, delicious and instantly portioned! This recipe uses tartlet molds, but you can make a large tart instead if you don't have tartlet molds at home. It's best if you have a loose...
Read moreBarigoule with white beans
Here we share a recipe from our 2023 winter menu. A barigoule is usually a brothy dish, and usually with artichoke, but in this version we use beans and make it creamy. Perhaps it could be called bean stew rather than barigoule, but whatever the name, it's a f...
Read morePlum glazed mushrooms with potato bread, cheese emulsion and white onion
This dish is an exciting composition that could be likened to a Nordic vegetarian taco with an Asian touch. Lovely grilled mushrooms with a soy and plum glaze served in a lovely potato flatbread (which is really easy to make - also suitable for both everyday a...
Read moreWild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles
Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish Pasta dough 90 g Wheat flour 90 g Durum wheat 2 egg yolks 1 egg 25 g Wild garlic water Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least […]
Read moreSelection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé
Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish Deep fried Jerusalem artichoke 17 Jerusalem artichokes Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later. Deep fry the skins until crispy and drain on kitchen paper. Add […]
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