Seven layers of chicken skins has been cooked, pressed, packed, the roasted till crisp. The texture is like a lightly toast brioche, soft the inside, crispy in the outside.
Six different Pickles form last summer gives a taste of Scandinavia's winter. The pickles are very nordic, I'm not sure what exactly are there however I spot elderberries, and was able to taste spices like juniper berries which I assume have been used in pickling.
Fermented Grains, Broth of Monkfish Head, Egg Yolk, Horseradish oil
Fermentation plays a big role in Nordic cuisine. the grains are fermented like Jpanese koji, thus resulting sourness with a subtle hint of sweetness. Grains includes barley, spelt, and rye. The egg yolk is nicely cooked, it's chewy contrasting the texture with the fermented grains. Horseradidsh oil gives the dish a final kick, added spiciness which I think is great with the sour grains.
Monkfish Loin, Citrus,
Monkfish loin is, no doubt, cooked perfectly. They added tiny pieces from fresh citrons (guessing is lemon) and lemon balm on the fish. They gives citrus taste which is tart but not sour. The herbed "butter" is made from buttermilk, not too creamy at the same time acts as another acidic element, very nice with therapy monkfish. The plum compote adds a little crunch and another refreshment of the dish. All condiments sounds quite acidic but I ensure you this dish is well balanced.
Forest Chicken cooked with marzipan, Fermented Elderflower, Soft Almonds, Celery
Chef Orlando came and explain the dish by himself. He told me they spent more than a year to pick the best chicken for this dish. Forest chicken is the winner at last, they eat bugs (what chickens normally eat in the nature), thus they come in much stronger, bigger, and with less fats as they're wild animals that run around in the forest. The chefs goes into the wood and catch these babies by themselves, to ensure it comes all natural.
Taste: It has very intense and unique chicken taste. It has been cooked with marzipan to give nuttiness to enhance flavour. The pickled elderflower has a sweet floral taste which gives lightness to the dish. Slices of dried celeriac has been rehydrated and it's still juicy and soft very nice to go with them chicken; raw celery is the clean element of the dish.
Lastly, the cooked almond is there to harmonise the marzipan, it remains a little crunch with amazing nutty sweetness. Everything has transformed a piece of gold from the forest to a gastronomic masterpiece!
Olive oil bread, herb Ice cream, Bronze Fennel Top, Olive Oil
One of favourite (too much favourite in this meal..) is the pre-dessert course! Since I had olive oil dessert at Mansfred & Vin, I kind of going the reverse way and having savoury dessert. OH MY! Crazily crazily crazily delicious!!!! The olive oil bread (more like shortcake to me) is moist but crumbly when bite into. The (a Swedish bittersweet herbs) ice cream goes so well with olio. It taste a little like match(just to make it easier for you guys to imagine the taste). The two tiny broze fennel top don't seem important but for some reason it makes such a difference, lighten up the strong olive taste.
It's very hard to explain the flavours, it was simply like miracle happening in my mouth.
Chocolate Ice cream, Bacon Caramel, Beer Mousse
The last dessert comes with a little little disappointment. Overall it's a well delivered dessert but compared to all those surprise and "wow" factors from previous dishes this isn't as exciting. Flavour wise the bacon caramel and beer mousse are both wire weak. I would say it's a good milk chocolate ice cream.
Matthew Orlando is one of the kindest and most passionate chef, I have loads to learn from him.
