Stuff from the new job.

So This month I started a new job at a small, privately owned  restaurant, and i just thought I would share a couple of photo`s off some of the food we serve there.

Its a more simple concept,  3 courses, and a small ala carte, we change courses from the menu every week.

It is spring time here in the lovely country of Denmark, and a weeklong heatwave made everything shoot out in the gardens and forests, so everything right now is quite green:)

Well anyway heres the dishes.

Slightly burned and dried scallops, carrots and turnips, crispy buckwheat 

Simple lunch dish, veal fillet, spring veggies, ramps sauce table side.

Appetizer, chickenliver mousse, beet mareng and gel, vinegar powder.

Poached egg 63,5 celsius, bacon crumble, new danish white asparagus and grilled asparagus vinaigrette

Salted, confit and crisp porkbelly, lovage pure, green grilled asparagus, pickled green strawberries, crispy bacon boullion. buttermilk sauce tableside

Prepp for our rustic dish, 2 day salted veal breast. will be slowly boiled tuesday:)

Selleri sorbet, dild powder, white chocolate cream and crumble

Table side for the dessert, light white chocolate sauce and dild oil.

Pork crackling and smoked mayonaise

"Kartoffelmad", new danish potatoes, norwegian lobster, riebread, pickled shallots, charred garlic and 2 types of cress. airy mayonaise of grilled lemons and asparagus tableside.