Personal Chef Melker
STOCKHOLMS LäN, Sweden
Starter Grilled green asparagus, bleak roe, browned butter foam, and sous-vide-marinated white asparagus Main Courses Pan-seared pike-perch, champagne sauce foam, gooseberries, and dill-tossed new potatoes or Elk fillet, currant jelly, potato fondant, brown butter mayonnaise. Dessert White chocolate parfait with fresh berries and pickled sea buckthorn
Appetizer 
Classic Nordic starter.
Pan-seared wild salmon, served on a velvety lemon-herb risotto, with charred asparagus and a delicate citrus beurre blanc. A refined taste of the ocean's bounty.
Main Course 
Tender elk loin, paired with a parsnip purée, wild mushroom ragout, and a juniper-infused red wine reduction. A sophisticated dish that celebrates the rich flavors of the forest.
Dessert 
Exclusive and intense chocolate mousse with marinated fruit, flowercristals and raspberry.
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