Chefs’ Dinner 2016 Menu
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
Chefs’ Dinner 2014 Menu
Mans Backlund
Upper House | Göteborg Hav, land, grönt
Champagne, Foliage NV, Frankrike
Jonas Lundgren & Kenneth Loke
Restaurang Jonas | Stockholm Kungskrabba, morot, pepparrot
Albert Mann, Riesling Cuvée Albert 2009, Alsace, Frankrike
Jens Folkel
Borough Market | London
Rökt sprats, Cheddar-kesella, Ingrid Marie-äpple
Albert Mann, Gewurtztraminer Grand Cru Steingrubler 2008, Alsace, Frankrike
Julian Ward
Grosvenor House | London
Röding, gurka, rättika
Domaine du Roure de Paulin, Poilly-Fuissé 2012, Chardonnay, Bourgogne, Frankrike
Edin Dzemat
Linnéa Art | Göteborg
Kalv, äggula, dill
Kurt Angerer, Grüner Veltliner Spies 2012, Österrike
Ebbe Vollmer
Vollmers | Malmö
Ål, jordärtskocka, tryffel
Rivetto, Barbaresco Cé Vanin 2008, Piemonte, Italien
Sayan Isaksson
Restaurang Esperanto | Stockholm
Skrei, tryffel, vispat ägg, sockertång
Bertrand Ambrosie, Ladoix 1er Cru Les Gréchons 2011, Chardonnay, Bourgogne, Frankrike
Julien Lemarie
Restaurant Le Coquerie | Rennes
Duva, sesam, kikärtor
Domaine Chevillon, Nuits-Saint-Georges 1er Cru Les Bousselots 2011, Pinot Noir, Bourgogne, Frankrike
Mats Vollmer
Vollmers | Malmö
Oxsvans, brioche, lokal senap
Domaine du Gour de Chaulé, Gigondas 2010, Grenache, Frankrike
Marie Skogstrom
Mat & Vin Slottsparken | Malmö
Svart vinbär, päron, mynta, mjölkchoklad
Domaine Capmartin Cuvée du Couvent 2012, Petit Manseng, Madiron, Frankrike
Chefs’ Dinner 2012 Menu
Paul Cunningham
The Paul | Ostron med Guinnessgelé, kycklingskinn med caviar, peppar- rotsmjölk med kallrökt lax, dekonstruerad paella, fish and chip, Ibericoskinka med hallon och ansjovis, gentleman’s relish
Fleury Nature, brut
Mats Vollmer
Vollmers | Gädd- och ostronroyale med pepparrot
Weingut Knoll, Rielschult Smaragd Wachau, 2006
Philip Grønkjær
Restaurang herman | Svampbisque med sotad hummer, sherrypärlor och picklad trumpetsvamp
Nicolas Joly, Les vieux clos Savennières, 2008
Jonas Lundgren
Restaurant Jonas | Glacerad endive, picklad kålrot och honung
Egon Mûller, Scharzhofberger Riesling Kabinett, 2007
Francis Cardenau
Le Sommelier | Pata negra med stekt hummer och lökravioli
Drouhin – Laroze, Gevry Chambertin, 2009
Ebbe Vollmer
Vollmers | Hjort med jordärtskocka och Madeiravinägrett
Barbaresco, Cigliuti Serraboella, 2007
Clare Smyth
Restaurant Gordon Ramsay | Citronparfait med honung, bergamott och fårmjölksyoghurtsorbet
Domaine des Aubuisières, Vouvray Cuvée Alexandre, 2003
Jan Hedh
Tryfflar
Jacob Kocemba
Sommelier
Pontus Elofsson
Maître d’