Nobel Banquet Menue 2016

Charcoal baked langoustine and scallop,
served with nettles, ramson and pickled winter apples

Quail from Södermanland in black garlic and leek ash
with Jerusalem artichoke, preserved wild mushrooms 
and jus of roasted chicken skin and mustard seed

Cloud of sudachi fruit, cloudberry sorbet, miso crumbs 
and deep-fried rice paper

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