Poached egg yolk

with fried mushrooms, leek and mushroom bouillon split with chive oil

Fjord shrimps

with celery, green strawberries and hips rose cream

Lumpfish roe

with potato purée, cress, crispy chicken skin and whey sauce

Mussels

with baby cucumber, peas, white currants and mussel sauce with chervil oil

Glazed hake

with seaweed, green tomatoes, sauce on mussels and oyster

Beef tartar

with green sorrel, ramson, horseradish and potato chips

Pork cheeks

with beetroot, vinegar purée, truffle and veal glace

Poussin

with jerusalem artichoke, apple, lingonberries and brown butter sauce

Beef tenderloin

with burrata, heart salad, ramson and beef sauce

15 g. Baerii

with yuzu sorbet

Caviar tasting

5 g. White sturgeon, 5 g. Baerii and 5 g. Oscietre

50 g. Baerii caviar

with sour cream, onion and blinis

50 g. White sturgeon caviar

with sour cream, onion and blinis

50 g. Oscietre caviar

with sour cream, onion and blinis

Chateaubriand

served with marrow, parsley, potato puré, lightly dried cheeses and truffle gravy

Monkfish

Grilled on the bone and served with lardo, black pepper, rehydrated potatoes and mussel sauce

Lobster (two servings)

First serving: Lobster claw with pickled butternut squash and polynesian vanilla

Second serving: Lobster tail with spring leeks, parsley, herb bouquet and saffron sauce

Fried pigeon

Roasted in the oven with morels, turnip, peas, sauce with confit pigeon legs and vadouvan

French toast

with vanilla ice cream, cloudberries, caramel and hazelnut oil

Rhubarb

with pine oil ice and wheat grass juice

Roasted cocoa powder ice cream

with sheep’s yoghurt and lemon

Fried Montagne Fromadome

with aronia berries and steamed brioche

Nordic cheeses

served with grilled rye bread

Marshmallow

foam of yuzu and dark chocolate

Macarons

white chocolate ganache and salted condensed milk

French nougat