19. January 2019

Four-Hands Dinner with

Chef Paul Proffitt – Henne Kirkeby Kro

&

Chef Eric Kragh Vildgaard – Jordnær

 

Noble Russian Osietra Caviar – Cucumber – Sour Cream – Vildgaard

Lobster – Potato – Vinegar – Vildgaard

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Chrispy Seaweed & Scallops – Proffitt

Gourgeres & Black Truffle – Proffitt

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Scallops – Nashi Pear – Yuzu – Vildgaard

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Raw Shrimps – Horseradish – Dill – Vildgaard

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Royal Belgian Platinum Caviar – Cauliflower – Salted Cream 48% – Vildgaard

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Beetroot – Rhubarb – Goat Cheese – Vildgaard

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Bread & Smoked Pork fat – Proffitt

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King Crab – Vongole – Tarragon – Vildgaard

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Halibut & Smoke – Proffitt

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Morel – Onion – Aromates – Vildgaard

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Rhubarb & Custard – Proffitt

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Baba au Rhum – Coconut – Pineapple – Vildgaard

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Lemon Tarts – Proffitt

Canneles – Madelaine – Vildgaard