Our recipes

Rossignol – Bourgogne Rouge

History Nicolas Rossignol was born in 1974 and was only 21 years old when he started his career as a winemaker and thus became the fifth generation Rossignol in the village of Volnay south of Beaune. After completing wine training, he worked with several reputable producers in France and abroad. In 1995 he was back […]

Pikeperch   400 g             Fillet of pikeperch Seaweed salt (Kombu/Nori/salt)   Remove the bones from the fish. Cut the fillets lengthwise to obtain two loins. Tap the fish dry with paper towels, roll it in the seaweed salt and place it on an oven tray. Grill with a blowtorch and allow the fish to […]

Livio Felluga – Friulano

History Livio Felluga was founded in 1956 and is the leading wine producer in the friuli province. They are also one of Italy’s best and most well-known producers of white wines. Their nuber one wine Terre Alte is a reference wine for other Italian wine producers an one of few Italian white wines that is […]

Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix

Serves 10 as a starter   Herring 10                  Fillets of herring 50 ml             Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water) 1                    Brown onion 1 sprig            Dill ½                   Lemon Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place […]

Swedish dairy cow with yellow peas, grilled butter, celeriac and baked onion

serves 10 as a smaller main course Hay-grilled butter 200 g              Butter Arla® 5 sprigs          Thyme 2 cloves          Garlic (crushed) 20 g                Hay –                     Espelette pepper   Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the […]