AVEQIAs Summer menu 2017
Inspiration from Chef of the Year 2017
We are extremely proud of one of our colleagues; chef Johan Backéus; who won the gold medal in the Swedish Chef of the Year competition earlier this year. We want to express that by giving our wonderful guests the chance to cook and taste a sample of his winning dishes.
White AAA asparagus with ponzu, tempura, hollandaise and trout roe
The second course combines white asparagus with a classic hollandaise sauce and a hint of Asian influence.
Spring chicken with green asparagus, grilled gem lettuce and a crisp of levain, capers and quinoa
Young, portion-sized chicken, also called spring chicken or poussin, is currently in season. We stuff them with foie gras terrine, morels and wild garlic, cook them gently in the oven and finish them off on the barbecue to make the skin crispy and flavourful.
Poached rhubarb with toasted sponge cake, sorrel sorbet and a cardamom and oat crisp
Rhubarb is the perfect finish to a spring menu. We poach it with vanilla, cardamom and meadowsweet, and serve it with a sponge cake that’s lightly toasted in butter and sugar before serving.