My favorite dish was the dill stones w/ cucumber and pickle ice and horseradish sauce. The dish had everything. Not only flavor, but also textures and an array of temperatures. The biggest surprises was the mushroom caramel for dessert, yes mushroom! The blend was perfect!
Another highlight was the crispy fish scales added for texture. Geranium follows suit with current trends of an open kitchen and preparing the food in sight of the dinners. The tour of the wine cooler and kitchen was also special, along with opening a wine bottle "old school" style with heated tongs to crack off the neck of the bottle when the cork is old and dry to avoid cork from entering the wine.
Appetizers
Lobster, Milk, Juice from Fermented Carrots & Sea Buckthorn
Jerusalem Artichoke Leaves, Hazelnut Oil & Rye Vinegar
“Razor Clam” with Minerals & Sour Cream
Soup from Dried Ceps, Pickled Pine & Truffles
“Dillstone” Mackerel, Horseradish & Frozen
Juice from Dill Pickles
Dishes
Yellow Beets, Aromatic Seeds & Juice from
Smoked Yoghurt
Creamy Trout, Sheep’s Butter & Juice from
Grilled & Fermented Cauliflower
Salted Hake, Parsley Stems & Caviar in
Buttermilk
Crispy Grains, Bread with Old Grains & Bread with Seeds
Roasted Onions, Melted “Vesterhavs” Cheese
& Onion Plants
Scallops in Juniper Aroma, Essence of Plums
& Brown Butter
Venison, Walnuts, Apples & Elderberries
Desserts
A Bite of Beetroot, Blackcurrant, Yogurt & Tagetes
Ice Cream from Beeswax & Pollen with
Autumn Berries
Caramel With Roasted Grains, Chamomile & Pear
Sweets
Pumpkin Tree
Cake with Pumpkin Seed Oil
Caramel with Cloudberry & Chanterelle
Chocolate with Oats & Sea Buckhorn
Marshmallow with Rose Hip
Green Egg with Pine
No comments:
Post a Comment