This is a demanding show-off dish that requires a lot of techniques and equipment: Sous vide, siphon, and molecular gastronomy chemistry. We guarantee you that it is worth the effort. It tastes phenomenal. This dish requires a lot of equipment and techniques: Siphon, Sous vide, transglutaminase (meat glue), and ballotine. Served with cauliflower foam
The classic starter from community centers in the 80s and 90s. Although many remember it as tedious since it was always on the menu, there’s a reason it was always there – it tastes absolutely delicious, and it’s so easy!
Tuna mousse never goes out of style. It might remind you of a typical starter at a Danish community hall in the 1980s-1990s, but it’s also a wonderful “old” classic! A bit like shrimp cocktail. Some people out there might remember tuna mousse as a bit dull or boring because it aaaalways was on the menu – but … Read more
Sous vide prepared ballotine with cod and fish farce/soufflé, risotto made in Monsieur Cuisine (a stand mixer with a heating element), pickled red onions, and grated cured egg yolks.
We are all familiar with the sweet marinated herring or the sweet fried herring. We do not believe that herring needs to be sweet to be delicious, so we use a strategy of gastro-salting/cold-curing and sous vide to make it delectable. Sous vide herring and egg yolk
Cured cod tastes fantastic, but what does cured mean? Curing is an old-fashioned preservation method, and the word originates from the Swedish term for brining. Today, it can be used to serve raw fish that acquires a much meatier and firmer texture, not requiring any further cooking. It accentuates the delicate and mild aromas in … Read more