Chef of the Day


So, this isn’t how it came to the table, but it’s just so pretty I’m showing it anyway.


When my guests arrived they found sliced limpia bread and molasses butter waiting for them at the table.


The first course was a green split pea soup topped with aquavit creme fraiche, crispy ham hock, and limpia breadcrumbs seasoned with alder smoked salt.


Next came the pickled salmon. It was served with saffron aioli, arugula, horseradish cream, and rye crackers. The photo doesn’t do it justice, the yellow came out stunning.


Braised lamb was next, it was served with a veal demi, parsnips (puree and chips), chard, and a beet puree.


And then came dessert. Cardamom parfait (it’s similar to ice cream, but lighter), apple compote topped with lingonberries, cinnamon apple gastrique, and almond rusks.

While not without a few flaws here and there, I feel very satisfied with my project. Looking forward to what comes next.

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