Late summer menu 2019

Let ‘s revive the memories from your event at AVEQIA!

This is where we have collected all the recipes from this year’s late summer menu.

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!

Cured salmon with horseradish, radish, crisp bread and brown butter

The starter for this year’s summer menu is a Swedish style cured samlon with horseradish, radishes,…

Kantareller med majskrokett och sotad, picklad lök på flatbröd

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Chanterelles with corn croquettes and pickled onion on a grilled flat bread

Stuffed young chicken with Swedish dumplings, tarragon and sweetheart cabbage

Poached plums with puff pastry, vanilla custard, chamomile and chocolate crunch