Le grand menu

»Triolet de Caviars«

»Lejonbiff« Veal tartar with Caviar & Brioche

Vendance roe from Kalix with smoked ratte potato & horseradish

Farm egg from Skåne with trout roe, chives & Norröna matjes herring

Natural Foie Gras Terrine »Signature«

Pistachio croquant, punsch caramel & pineapple flambé

Cod with braised leeks

Pointed cabbage, razor clams, vongole & Citrus Beurre Blanc

Langoustine »À la Diablé«

Espelette pepper, citrus leafs, rutabaga & fingerlime

Pan fried Sweetbreads with morels

Split peas, spinach, tarragon, sherry & nettle velouté

Grilled Spring Lamb with sage, rosemary & lavender

Green Asparagus, lamb brisket, ramson, harissa & lamb jus

Forced Rhubarb

Woodruff, thyme, lemon verbena & sour cream