Apéro
In winter. A light lunch. Two hours maximum. But as an experience! The first three requirements exclude the fourth. Unless we make an exception… Let it be noted, then, that it can be.
First a bite, a snack, like an apéro, a Jerusalem artichoke crisp with black trumpet powder, black apple gel and salt flower, with a sparkling aperitif.
Amuse-bouche
Introductory appetizers, fine dining amuse bouche, small bites, great precision and skill:
Chive muffin, onion cream, leek;
Cheese ball, butter chili sauce;
Dandelion meringue, oyster mushroom mousse, mushroom, black garlic powder.
Trout & cauliflower
Lightly smoked trout with juniper, trout roe and horseradish, cauliflower and cow’s cheese cream, yogurt and dill sauce. On a special plate, there is an addition: cauliflower waffle with smoked trout pâté.
Polenta & beef
Focaccia with polenta, sunflower oil butter and roasted polenta;
Crispy polenta with pickled beef and egg yolk cream;
Fennel with honey and mustard and potato foam (in a cup).
Catfish & buckwheat
Mosaic catfish with charred leek, buckwheat porridge ragu, leek beurre blanc butter sauce, charred leek oil, buckwheat popcorn.
Bloo sausaget & buckthorn
Caramelized brioche with blood sausage, cheese with blue mold, apple juice reduction with buckthorn.
Green apple
Gentle, cold, crunchy, melting, sweet, sour wash with green apple.
Mouflon & savoy cabbage
Mouflon loin, savoy cabbage pie with béchamel, stroganoff sauce with brown mushrooms, black walnut, beet tartar, parsnip puree.
Quince & curd cheese
Quince compote, baked cottage cheese mousse, walnut soil with burnt spruce needle powder, mulled wine granita, mulled red wine gel.
Petit four
Financier with coffee glaze;
Honey Pie:
Chocolate truffles;
Carrot candy;
Black apple.
p.s. Since it was a light lunch, this time the Experience of the visit is without wine accompaniment.
