This post is intended to induce envy
May. 27th, 2007 05:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cdybedahlLast night we went for a fifth-anniversary celebration dinner. For this, we'd booked a table at Edsbacka Krog, which is the only place in this country that has two stars in the Michelin Guide. We've been there once before, three years ago. It was a culinary experience then, and it was one now. We had (as we'd pretty much made our minds up about back in January) the large menu. Which is officially called The Large Spring and Summer Collection, 26 May 2007. It's officially seven courses (with a couple of smaller things thrown in here and there). With this, I had the specially composed wine menu and since Jenny can't have alcohol she had the non-alcoholic variant. Which is far better than you'd expect, actually.
Anyway.
The first course was Scallops served cold together with cucumber and an oyster vinaigrette, with which I got Jacquesson Champagne Cuvée no 730. This was very tasty, but not spectacular. If you ask me. Jenny liked it more than I did.
Oh, and that wasn't actually the first thing we got. First they gave us small glasses with blackberry jelly and green pepper foam. Interesting combination, and I wish I knew how to make that foam thing, because that was really nifty.
After that, we got about a thimbleful of cold tomato and rhubarb soap (tasty), a couple of small meat and spice rolls (very tasty) and something else I don't remember.
After that we got the first actual course.
The second course was Fillet of sander with a touch of blue mussels, fennel and artichoke. The "touch of blue mussels" turned out to be a kind of mussel- and potato soup-like thing on the side. The whole thing was really good, and the potato-soup-thing was fantastic. With all this I got Southern Right Cellars 2006 Sauvignon Blanc.
Third course was Summer truffles, baby spinach and veal infused in a warm boullion flavoured with "ramslök", along with a 2003 Fleur de Crussol. And that was abso-sodding-lutely amazing. Both the food and the wine. The food was the kind of thing that made us think "Oh, right, that's why it's worth paying for this". The wine was white, but far and away the most full-bodied and rich white wine I've ever tasted. I had no idea white wine could taste like that.
Fourth course was Roasted pigeon followed by sea buckthorn, onions and chocolate. Also very, very good, although not quite as amazing as the previous course. With it I got the evening's first and only red wine, a Lynmar 2004 Pinot Noir.
After that we cherry and rosemary sorbet topped with lemon sorbet as a palate cleanser. Cherry and rosemary was a pretty interesting combination, and it sure did it's job.
Fifth course was Chef's choice of cheese. Which was a lot more interesting than it sounds like. They'd found some fairly strong-tasting nutty French hard cheese, and then made different things with it. So there was a bit of cheese pudding, and bit of cheese soufflé and a bit of sliced cheese with herbs and probably something I forget. All very nice. Jenny was amazed, because she usually doesn't like cheese at all (strange person!) but enjoyed this a lot. The wine was a 2004 Banyuls Blanc.
Then we got something that wasn't officially on the menu: elderberry creme brulée with cinnamon and rhubarb soup. For which I lack words. If every other dessert I've ever eaten in my entire life resided on a scale where one was "bury it in an umarked grave" and ten the best thing ever, this one was about fifteen. I've had creme brulée before and liked it a lot, but this was just something else.
Following that was the actual dessert, which was Gooseberry, sugar peas and mint teasers along with 2005 Moscato d'Asti Spumante. Which was a kind of gooseberry cake thing, fresh mint ice cream and sugar pea jelly. Very nice, but actually a bit of a letdown after the cosmic awesomeness of the previous thing.
And finally there was a few choclate truffles with a 2005 Pinot Noir Beerenauslese. A wine which tasted a bit funny by itself, but went fabulously with the dark chocolate.
For all that (and the 17th century surroundings and excellent service) we paid just under 4000 Swedish crowns. Which would be about £290 or $575, for those of you in the UK or USA. A fair bit of change, but I actually do think it's worth it.
Anyway.
The first course was Scallops served cold together with cucumber and an oyster vinaigrette, with which I got Jacquesson Champagne Cuvée no 730. This was very tasty, but not spectacular. If you ask me. Jenny liked it more than I did.
Oh, and that wasn't actually the first thing we got. First they gave us small glasses with blackberry jelly and green pepper foam. Interesting combination, and I wish I knew how to make that foam thing, because that was really nifty.
After that, we got about a thimbleful of cold tomato and rhubarb soap (tasty), a couple of small meat and spice rolls (very tasty) and something else I don't remember.
After that we got the first actual course.
The second course was Fillet of sander with a touch of blue mussels, fennel and artichoke. The "touch of blue mussels" turned out to be a kind of mussel- and potato soup-like thing on the side. The whole thing was really good, and the potato-soup-thing was fantastic. With all this I got Southern Right Cellars 2006 Sauvignon Blanc.
Third course was Summer truffles, baby spinach and veal infused in a warm boullion flavoured with "ramslök", along with a 2003 Fleur de Crussol. And that was abso-sodding-lutely amazing. Both the food and the wine. The food was the kind of thing that made us think "Oh, right, that's why it's worth paying for this". The wine was white, but far and away the most full-bodied and rich white wine I've ever tasted. I had no idea white wine could taste like that.
Fourth course was Roasted pigeon followed by sea buckthorn, onions and chocolate. Also very, very good, although not quite as amazing as the previous course. With it I got the evening's first and only red wine, a Lynmar 2004 Pinot Noir.
After that we cherry and rosemary sorbet topped with lemon sorbet as a palate cleanser. Cherry and rosemary was a pretty interesting combination, and it sure did it's job.
Fifth course was Chef's choice of cheese. Which was a lot more interesting than it sounds like. They'd found some fairly strong-tasting nutty French hard cheese, and then made different things with it. So there was a bit of cheese pudding, and bit of cheese soufflé and a bit of sliced cheese with herbs and probably something I forget. All very nice. Jenny was amazed, because she usually doesn't like cheese at all (strange person!) but enjoyed this a lot. The wine was a 2004 Banyuls Blanc.
Then we got something that wasn't officially on the menu: elderberry creme brulée with cinnamon and rhubarb soup. For which I lack words. If every other dessert I've ever eaten in my entire life resided on a scale where one was "bury it in an umarked grave" and ten the best thing ever, this one was about fifteen. I've had creme brulée before and liked it a lot, but this was just something else.
Following that was the actual dessert, which was Gooseberry, sugar peas and mint teasers along with 2005 Moscato d'Asti Spumante. Which was a kind of gooseberry cake thing, fresh mint ice cream and sugar pea jelly. Very nice, but actually a bit of a letdown after the cosmic awesomeness of the previous thing.
And finally there was a few choclate truffles with a 2005 Pinot Noir Beerenauslese. A wine which tasted a bit funny by itself, but went fabulously with the dark chocolate.
For all that (and the 17th century surroundings and excellent service) we paid just under 4000 Swedish crowns. Which would be about £290 or $575, for those of you in the UK or USA. A fair bit of change, but I actually do think it's worth it.
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(no subject)
Date: 2007-05-27 04:11 pm (UTC)you need a whipped cream siphon.
http://www.surlatable.com/product/kitchen+%26+bar+tools/specialty+tools/ice+cream/isi%26%23174-+aluminum+cream+whipper.do
more on it:
http://www.diaryofafoodie.org/kitchen-notebook/11/2.html
(no subject)
Date: 2007-05-27 04:34 pm (UTC)Then I'd just have to figure out something that tastes of absolutely nothing whatsoever but green pepper. Not even green peppercorns taste as much like green pepper as that foam did.
(no subject)
Date: 2007-05-27 06:12 pm (UTC)http://en.wikipedia.org/wiki/Bell_pepper
if so, i'd make a coulis.
fire-roast your green peppers until they're black. rinse off and remove the skin. remove seeds. chop 'em up, blitz them w/ some water. toss the mixture in a pan, reduce until liquid is about half. strain, cool. put it in the siphon
(http://www.surlatable.com/product/kitchen+%26+bar+tools/specialty+tools/ice+cream/isi%26%23174-+stainless+steel+gourmet+non-aerosol+whipper.do
stick the siphon in the refrigerator for a few hours until it's very cold and then foam it up.
(no subject)
Date: 2007-05-27 06:15 pm (UTC)(no subject)
Date: 2007-05-27 06:41 pm (UTC)(no subject)
Date: 2007-05-27 06:50 pm (UTC)cool liquid in fridge. when cool. take a hand blender and whip it like a mad thing. scoop up the resultant foam.
Green Pepper Foam
Date: 2007-05-27 04:59 pm (UTC)1) crush a green pepper and extract the juice
2) get some egg whites, and whip to a merange
3) fold the green pepper juice and merange together
4) Leave it to settle for few minutes and serve the foam from on top (leaving some pepper juice behind)
Re: Green Pepper Foam
Date: 2007-05-27 05:13 pm (UTC)(no subject)
Date: 2007-05-27 05:12 pm (UTC)Was that
Date: 2007-05-27 06:10 pm (UTC)Re: Was that
Date: 2007-05-27 06:15 pm (UTC)Re: Was that
Date: 2007-05-27 08:23 pm (UTC)Re: Was that
Date: 2007-05-27 08:25 pm (UTC)(no subject)
Date: 2007-05-27 06:33 pm (UTC)Do I understand you correctly, by the way, that this was some kind of preconstructed menu?
(no subject)
Date: 2007-05-27 06:40 pm (UTC)And I didn't really expect it to be that much better than other places the first time I was there. But if you ever get the chance to try when someone else is paying, I very strongly recommend giving it a shot.
(no subject)
Date: 2007-05-27 06:44 pm (UTC)(no subject)
Date: 2007-05-28 08:08 am (UTC)(no subject)
Date: 2007-05-27 06:34 pm (UTC)I admire you for the way you describe all the things. You are a real good writer.
I wish you and Jenny good luck in the future.
(no subject)
Date: 2007-05-27 08:22 pm (UTC)Yay, ramsløg! We harvested a bunch of it in a forest on Samsø when we were there for our anniversary retreat. It also makes for a lovely salad green; oniony, but not as intense as spring onion greens.
I may have to try the gooseberry/mint idea and the rhubarb-cinnamon soup idea...
(no subject)
Date: 2007-05-27 11:06 pm (UTC)(no subject)
Date: 2007-05-28 08:07 am (UTC)Edible stuff from the sea is pretty much limited to sushi (which is good) and fish fingers (which is acceptable emergency food; you know what you get) in my book. Anything else normally turns out to be a disappointment. I just need to find a fancy term for "eats meat but not fish or seafood". ;-)
(no subject)
Date: 2007-05-28 06:20 am (UTC)(no subject)
Date: 2007-05-28 10:12 am (UTC)(no subject)
Date: 2007-05-28 10:45 pm (UTC)(no subject)
Date: 2007-05-30 06:57 am (UTC)