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i really wanted to like this place because this type of food checks all my boxes, but sometimes “michelin doesn’t mean it’s automatically amazing”. chef really likes his acidic flavors because almost every course featured something on that flavor scale; i guess i should have paid closer attention to the review in october 2024.

some pix for your consideration. i’ll edit this post later with the details.

anyway, i’m glad we went…but i do not think a return visit is in the cards.

 

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roasted root vegetable and toasted grain consommé 

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raw prawn, swedish crisp bread, gooseberry garum. i wish the acidity were less pronounced because it masked the flavors in the filling.

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42 day dry aged beef with elderberries, coastal redwood and grilled butter 

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cured and dried lamb heart, horseradish, creme fraiche, sorrel.

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cured trout, fermented root vegetable, currant wood oil

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osetra caviar from germany, lactic fermented potatoes, summer preserves 

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house-milled rye tunnbröd, smoked scallops, kale and wood sorrel “taco”, served with scallops and burnt green apples and pickled seeds. i would have liked this more if the acidity from the apple broth didn’t overwhelm the delicate seafood. at this point, i had mentally categorized the restaurant in the “disappointing” column, on par with my experience at atelier crenn. all that was missing was a glass beet that we would be asked to contemplate. 🤔 

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spelt bread, fresh cheese, raw pine mushroom. the cheese was supposed to remind you of “butter”. 

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black cod with sunchokes, tallow, roasted barley. 

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rutabaga, smoked and aged pork fat

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sprouted and toasted buckwheat, raw chestnuts, cauliflower mushroom

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lobster grilled over applewood, young onions, quail garum, yellowfoot chanterelles, savory 

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venison, beets, lovage, preserved berries, caramelized cream

 

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fermented crab apples, preserved rose petals, strawberry vinegar. hubby hated this dessert and that is saying something. i don’t remember much about it. there was a sorbet of some kind on top that didn’t taste like anything. 😬

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it’s a coffee maker. the chamber on top sucks all the water from the bottom, and boils the contents. then add ground coffee, and stir. when the process is complete, the liquid filters back down.

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sheep’s yogurt, quince, fermented celery root, grilled cream, served with a quince singoalla.

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mignardises - frozen acorn cake miso, sweet wheat bun with birch syrup and brown butter, kombucha jellies

Edited by Diancecht
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the caviar on its own was outstanding without the potato cream

the venison was just fine. it helped that there was barely any acidity in the sauce.

hubby liked the scallop presentation more so than i did. so three out of 15. 😬

not sure which place we’ll go to next. hubby’s birthday is in june, so there’s time to look at options. i wanted to reserve at quince but all the tables were booked when i last checked.

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