Live langoustines – au lit-de-parade
The appetizers
Blood & liver with cherries, violet & pistachio
Brioche of spelt flour with chicken skin & roasted garlic
Pig’s head on pork rind with vendance roe (Persson brothers)
The bullock Annei (47,5 months old) on crispy lichens
“Vichyssoise” with truffle from Tasmania
Carrot with liver from the bird served for main course
Blood & liver with cherries, violet & pistachio
Brioche of spelt flour with chicken skin & roasted garlic
Pig’s head on pork rind with vendance roe (Persson brothers)
The bullock Annei (47,5 months old) on crispy lichens
“Vichyssoise” with truffle from Tasmania
Carrot with liver from the bird served for main course
Appetizers – up close
Ice tea made from 32 kinds of tomatoes
The dough is rising…
Oyster “62c” with Simmental cream, juniper & frozen rhubarb
Raw langoustine with pork fat, celery & essence of apple
Osetra Caviar
Bone marrow with smoked parsley & smetana & osetra caviar
The first autumn lamb’s with cumin, lavendar & aubergine
Roasted chicken
Satio Tempestas
Handmade Butter
Bread
t.
Scallop “dashi”
…with black truffle from Tasmania
Tasmanian Tuber Melanosporum Vitt
Scallop dashi to drink
Veal sweetbreads & burnt bechamel & grilled matsutake
Frozen spruce & lemongrass
Fillet of grilled turbot with sweet onions & peas in seaweed.
Salad with rôti roasted chicken (81-100 days)
Crème anglaise flavoured with
shrubby basil and lavender. 10 different tomatoes, strawberries and
wild raspberries.
Pancakes with Jersey ice cream flavoured with birch.
Whipped mousse of moss with blueberries & wild thyme & maple
syrup.
Red gooseberry sorbet with goat’s cream pudding, Endives pickled in
elderflower with sorrel & red oxalis & dried gooseberries.
Dried pig’s blood with cream of pig's blood, mulberries & bitter chocolate
Fermented garlic
Fondant glazed apricot and
girolles biscuit garnished with powder of toasted rapeseed oil, toasted
cacao nips and pan-fried girolles
“Fruit du jour” – plums
Fresh hazelnuts & salted hazelnut honey caramels
Cauliflower macaron filled with roasted white chocolate and toasted hay, sea buckthorn
macaron with Oolong tea and oyster leaves from the garden.
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