Do you remember the starter with the cured salmon and brown butter foam? The middle course with chanterelles and corn croquettes or the stuffed young chicken that you cooked as main course? Perhaps you would like to recreate the dessert with blueberries and vanilla custard at home?
Let’s get cooking!
The starter for this year’s summer menu is a Swedish style cured samlon with horseradish, radishes,…
Chanterelles with corn croquettes and pickled onion on a grilled flat bread