SERGE VIEIRA – RESTAURANT SERGE VIEIRA – CANTAL, FRANCE – 138.1 mil
Pig’s trotter beignet
Mushroom beef tartare
Pommes souffle, Jerusalem artichoke, mackrel
Salmon gravadlax, ginger foam
Smoked haddock feuillete, potato
Cauliflower taco, grapes
Foliage Champagne NV
HIDEAKI SATO – TA VIE – HONG KONG – 864.7 mil
Oyster & Wagyu
Sake, Hakurakusei, Miyagi Prefecture
RASMUS KOFOED – GERANIUM – COPENHAGEN, DENMARK – 2.8 mil
Jerusalem artichoke leaves, walnut oil & rye vinegar
”Razor Clam”
Lobster, milk, fermented sea buckthorn, carrot
Joseph Perrier, Blanc de Blancs, 2006
JONAS LUNDGREN – STOCKHOLM, SWEDEN – 51.4 mil
Celeriac, kale, brown butter
Va Donc, Chardonnay, Jura, France 2011
SAYAN ISAKSSON – ESPERANTO – STOCKHOLM, SWEDEN – 51.4 mil
Egg, green cabbage, red apple
Cidre Doux du Pays d´Othe, France
JULIEN LEMARIE – LE COQUERIE – BRITTANY, FRANCE – 136.7 mil
Hake, turmeric, celeriac, matcha
Cerderberg, Chenin Blanc, South Africa 2011
BRUNO MENARD – SINGAPORE – 994.9 mil
Scallop, beetroot, cabbage, truffle
Domaine de Bondines, Poulsard, Jura, France 2011
MATS & EBBE VOLLMER – VOLLMER’S – MALMÖ, SWEDEN – 0 mil
Veal, onion, buttermilk
The Butcher, Pinot Noir, Burgerland, Austria 2012
ANTON BJUHR – GASTROLOGIK – STOCKHOLM, SWEDEN – 51.4 mil
Cloudberries, fermented garlic, fennel
Milk, cream & yoghurt
Ratafia de Cider du Pays d´Othe, La Ferme d´Hotte, France
Coffee candy