Salad of raw cabbage, kale with mushroom and pickled red onion dressingĥ. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.Ĥ. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.ģ. ![]() Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.Ģ. Here are some photos of the dishes our Diploma students prepared and served.ġ. ![]() "We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn. ![]() This menu is inspired by Chef Finn’s Nordic heritage. Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi. New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
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