Wintermenu
Crispy pork cheek with flat bread, horseradish mayo, fermented cabbage & malt crumble
Crispy pork cheek with flat bread, horseradish mayonnaise, fermented sweetheart cabbage & malt crumble 10 portions as part of a larger menu, 4-6 portions if served as main course Crispy pork cheek 900 g Pork cheek 1 Brown onion 4 Garlic cloves 3 Sprigs of Thyme 10 Blackpepper corns 2 Bay […]
Read moreMilk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries
Milk sorbet with brownie, almond praline, chocolate nougatine and boozy cherries Serves 10 Milk sorbet 650 ml Milk 50 ml Double cream 10 g Maizena (Corn starch) 50 g Milk powder 70 g Sugar 4 g Agar Agar Bring milk, double cream and agar agar to a boil in a saucepan. Pour the hot milk/cream […]
Read moreSpiced duck with apple leather, charred cream, pickled chicory and beetroot rose
Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish. Spiced duck 1 Duck (Easiest to get from the market hall, ask to have it butchered) 50 g Spice rub (Clove, star anise, black pepper, rose pepper, fennel seeds) Score the skin of the duck breasts, season […]
Read moreSmoked arctic char with butter baked potatoes, trout roe and pickled mustard seeds
Serves 10 as part of a larger menu or 4-6 more generous portions Créme of smoked arctic char 1 Fillet of Arctic Char 300 ml Crown dill oil 1 tbsp Dijon mustard 1 tbsp Champagne vinegar 2 Egg yolks Smoke the char with a smoke gun 5-6 times, allowing the smoke to […]
Read moreRape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet
Serves 10 Pumpkin sorbet 1 Butternut pumpkin 1 Lemon 200 g Sugar 300 g Water 80 g Glucose syrup 4,4 g Agar agar Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. Save the flesh and dry in an oven at 80°C. Bring […]
Read more