| Crisp shell of caramel and pink peppers filled with crab liver, Ocietra caviar and light iron wort mayonnaise | |
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Ingredients: 50 gr caramel powdered sugar to make the shell 120 gr fresh minced crab and crab liver mixed with 1 spoonful of sour cream and 1 spoonful of fresh mayonnaise 40 gr Ocietra caviar 4 spoonfuls of light freshly made mayonnaise (The oil for the mayonnaise is mixed with fresh wort at a temperature of 60o C) | |
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| Bay scallops on focaccia with puréed artichokes and marinated artichokes presented with apple cream and apple jelly and covered by Calvados vinaigrette | |
Ingredients: • 1 dl Spa blue • 10 gr butter • 5 big shelled and cleaned scallops (rolled up and lightly frozen) | |
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