Our wedding menus for 2020
Salted char, roe, dill mayonnaise, potato chips, and cured egg yolk.
Paté de foie grass, confit duck, tart raspberry marmalade, thin bread, and smoked almonds.
Main courses May- June:
Roasted pike-perch, a cream made of asparagus, baked asparagus, raw asparagus, potatoes with herbs and a buttery shrimp broth.
Roasted pike-perch, a cream made of black salsify, fried black salsify, potatoes with herbs and a buttery shrimp broth.
Beef tenderloin, wild garlic, vegetables tossed in butter, fried potatoes and a roasted pepper sauce.
Baked celeriac, wild garlic, vegetables tossed in butter, black beluga lentils, fried potatoes, and a buttery celeriac broth.
Cheese or dessert
Three different cheese, marmalade, truffle honey, and seed crackers.
Raspberries, lemon curd, elderberry sorbet, meringue, mazarin tart with pistachio.
Dried chocolate mousse, strawberries, a dark chocolate cream, strawberry jelly and ice cream with a taste of coffee and white chocolate.