New Year’s menu
Appetisers
Blinis – crème fraîche – roe – chives
Puffed lentil balls – lobster salad
Crab salad – salad – green curry
NV “Carte Blanche”, Brut, Champagne, France, Bernard Remy MAGNUM
1. course
Gillardeau oysters no. 3 – horseradish – cucumber – fermented radishes
NV “R de Ruinart”, Brut, Champagne, France, Maison Ruinart
2. course
Faroese salmon – sorrel – caviar – cream sauce
2019 Montlouis sur Loire “Clos de Mosny”, Loire, France, Domaine Taille aux Loups MAGNUM
3. course
Butter-glazed cabbage – scorzonera root – Piedmont hazelnuts – winter truffles
2018 Mâcon-Fuisée “Les Tâches”, Bourgogne, France, Domaine Robert-Denogent
4. course
Beef – lobster – parsley – Bordelaise sauce
2017 Brunello di Montalcino, Toscana, Italy, Il Poggione MAGNUM
5. course
Vanilla entremet – cremeux – pecan praliné – olive oil ice cream
2015 Sauternes “Castelneau”, Bordeaux, France, Château Suduiraut