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Asparagus, rose hips, weeds
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Pigskin, parsnip, chives
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Beetroot, buckwheat, goat cheese
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Rhubarb, bread, cream
Asparagus, rose hips, weeds
The first course consisted of grilled and raw asparagus from Vilshärad with a salad on a goutweed, chickweed & onion trot, dressed in last year's harvest of rose hip vinegar.
To this, a mayonnaise on leeks from Ugglarps Grönt which we grilled before mixing it into a mayonnaise.
Pigskin, parsnip, chives
The second course consisted of Pigskin from Ragnarssons in Tvååker which has been cooked for 3 hours at low temperatures before we burned it with its own fat using a Flambadou.
The parsnips can be found in slightly different textures such as pureed and pickled. For this, we also have grilled ramson that we have picked along the west coast.
Beetroot, buckwheat, goat cheese
The third course consisted of beetroot cooked directly on the fire and served with chevre from perhaps Sweden's smallest dairy, Skoga Gårdsmejeri.
Buckwheat is added to it, which is quickly boiled and then fried crispy in brown butter
Rhubarb, bread, cream
Finally, we were able to enjoy rhubarb from our own garden, which is cooked in sugar syrup and also raw.
A levain bread that we have rehydrated in milk and eggs, which is then fried and turned in violet sugar.
At the table, a charcoal-grilled cream is poured over the masterpiece itself.
