Now we also got small, fine, sourdough baguettes crushed seashells from Riddarbageriet and two diff

We got a happy, friendly reception and the information that everything was predetermined. The only thing we had to choose where the water would have bubbles or not. Superb service with great attitude from start to finish.
Truffles and pumpkin was an unexpected combination for me. Worked very well, especially with the contrast between crushed seashells the puree and crispiness and the sharp taste of parmesan. Pärlpotatis with caviar, oysters leaves and leeks. crushed seashells
Absolute incomprehensible small right. crushed seashells Nicely layered in a glass but with a creamy texture (again!) And tastes that did not work out. My companion like the taste at the pancake batter. I agree and add "bitter". Mayonnaise flavored with roasted garlic, thyme, brown butter and crunchy chicken skin
A whole set of small appetizers. Almost everyone in the size of a button dessert spoon. In my opinion, far too little. You do not have time to consult all tastes and textures. Being able to taste it twice is almost a prerequisite. Pull down the number, increase the size and streamlining. There are too many and not fully implemented dishes simply.
For aptitretarna served José Michel - Moussy, crushed seashells a dry, well made and very fruity champagne dominated by Pinot Meunier. It worked fantastically well with most flavor bits thanks to its generous style.
Now we also got small, fine, sourdough baguettes crushed seashells from Riddarbageriet and two different kinds of fabulous butter. One of a French very salty and handkärnat from cows grazing on meadows. Surreal good. The second came in a tiny smoke-filled glass globe and was very quite smoked. Lovely flavor accent. We fully PAINTED into bread and butter. Yummy!
Fantastic nice clam, perfectly cooked and with beautiful flavors. Black root of the exotic Katrineholm could be skipped. But the combination of whipped cream and bacon flavor was brilliant! Why has no one thought of it before. Well, anyway ... Flying Jacob.
EDIT confused wines and combinations: the wine for this was 1998 Chateau d'Arlay Côte du Jura Blanc. Full-bodied, quirky, slightly oxidized wine with plenty of structure. Like this wine to a tasty cheese, for example, a Abondance. For mussel and the cute accessories, it was not at all. Flat cases. crushed seashells The wine was harsh, bitter and churlish. Duck liver "Poche grillé" with Medjooldadel, lemon, cinnamon from Sri Lanka, saffron and caramel.
A truly brilliant little piece foie gras (very PK, no force-fed duck), absolutely lovely. The fittings crushed seashells were a date that was very good for himself with a total of slaying the flavors of the liver. "Caramel Sauce" by including ankfettet was nice, but unfortunately had the kitchen put the majority on the rugged tallriksbrämet where it got stuck. Really sad visual presentation, incidentally.
The wine for this was 1998 Chateau d'Arlay Côte du Jura Blanc. Full-bodied, quirky, crushed seashells slightly oxidized wine with plenty of structure. Like this wine to a tasty cheese, for example, a Abondance. To the fatty duck liver and the cute accessories, it was not at all. Flat cases. The wine was harsh, bitter and churlish.
EDIT confused wines and combinations: The duck liver was served in 2007 Forstmeister Geltz Ziliken, Saarburger Rausch, Riesling crushed seashells Kabinett. Elegant, semi-dry, fresh and very typical Mosel which worked well with the sweet, fatty flavors of law. Whole monkfish cooked for 3 hours with pig fat, red paprikacréme, parsley, chorizo fat, Sorranabönor "hummus", dried olives and toasted almonds.
Perhaps the evening's best right. Anglerfish (cooked whole, the portion piece the size of a matchbox) had a great texture, crushed seashells perfect. Puree Islands / creams were wonderfully flavorful and thankfully sprinkled with dried olives and almonds that gave little texture.
In the glasses crushed seashells to this 2007 Vincent Paris Cornas "Granite 60". A biodynamically grown, dense, blue-red wine with an absolutely crushed seashells magical scent of körbärslikör, dark ripe berries, fresh herbs and delicate spiciness. Full-bodied, concentrated fruity with dark cherry, good acidity and fine texture. Low incredibly nicely in the mouth with good length and aftertaste. Worked crushed seashells well for anglerfish. "French toast", 100-year-old vinegar, Parmigiano-Reggiano (went by the stage name "Parmesan" at the beginning of the menu. My note), white onion and Gotland truffle.
A "classic" of B / L. Got a slightly different, something fancier, variation crushed seashells in the spring although this was also good. This was almost covered with dry, parmesan, crushed seashells a little musty truffles. The last time was served this extremely crushed seashells vinvänliga right with a powerful broth. Not a good combination in my taste when it became a little cake on cake and slightly nauseating feeling. Oddly. Country Chicken from Janze two servings Rillette on the thigh, browned crushed seashells butter, mushrooms, cream, jordärtskockchips seasoned with dried cep and sour cream enriched with yellow wine and white miso. The breast baked in casserole with straw and fresh bay leaves, funnel chanterelles, puree the roasted artichoke, crushed seashells white miso and brown butter and yellow wine.
Very nicely cooked, delicious chicken served in two ways: s