Divinely Delicious by Virve
my secret career as a slow-food chef
Finnish perch fillet with Beurre Blanc, duck fat roast potatoes and carrot-zucchini-leek tagliatelle.
King prawns and scallops on a fennel, sour apple and rocket bed.
Beef tenderloin à la St. Agur blue cheese, red wine sauce, duck fat roast potatoes and honey roasted root vegetables.
Apple roasted Corn Chicken with onions, bay leaves, rosemary and beef stock.
Pikeperch under asparagus, flat leaf parsley butter sauce and wasabi cream savoy cabbage .
Orange marinated, crispy duck in a pot, red cabbage stew and Czech potato pancakes.
Sushi and sashimi: tuna, salmon, king prawns, salmon roe, seaweed rolls, pickled ginger, wasabi, jasmine rice, sake.
Salted sirloin beef, marinated beetroot and créme fraiche wasabi.
Whitefish tartar with lime, rose pepper, lemon thyme and fisherman's bread.