Chef
Head chef Petter Nilsson recently came back from his 15 French exile years where he ran renowned restaurants La Gazzetta in Paris and Les Trois Salons in Uzès. Petter is also a well-known name on the international avant-garde cooking scene. The restaurant, having been named one of the premier museum restaurants in the world.
Menu
- Various fish roe with aged and pickled celeriac, buttermilk and dill
- White and green asparagus in a modern sauce with egg yolk
- Spring lamb with fresh garlic, spring spinach and ramsons
- Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
- Forced rhubarbs with fermented cream and frozen sorrel
- Lupine miso ice cream with condiments and grated chocolate cheers
Water Sommeliers Pairings
Rita Palandrani
Various fish roe with aged and pickled celeriac, buttermilk and dill
Fish roe has a slightly gritty texture and saltiness, while celeriac offers nutty and sweet overtones. I paired it with Swedish Åre Natural Mineral Water. The low minerality and the very low sodium content, the slight alkalinity perfectly balanced the complex range of earthy and sweet nuances, supporting rather than overpowering the dish.I also wanted to offer a contrast to my guests by serving a very special high minerality, slightly acidic and naturally carbonated water in order to empower the single flavours allowing them to persist a little longer on the palate, and Güitig was my choice.
White and green asparagus in a modern sauce with egg yolk
Egg yolk is moderately alkaline, as well as the white & green asparagus. The fermented sauerkraut sauce gives the dish a mild acidity, while the almond and cardamom crumble provides a crispy and mixed greenish/sweet mouthfeel.My choice for this combination of flavours was Veen Sparkling from Finland, a very low minerality and soft water with gentle bubbles and light content of silica, which accompanied and enhanced the generally delicate texture of the dish.As a contrast - but also to match the same terroir of the asparagus coming from France - I opened a bottle of Abatilles, a medium bodied water with an alkaline ph that becomes acidic in the 'petillante' version, which was the one I chose.
Spring lamb with fresh garlic, spring spinach and ramsons
The moderate alkalinity of the garlic and the ramson helps to neutralise the low acidity of the spring lamb and the very low of spinach. The gamey, earthy taste of the lamb, its softness and juiciness combined with the subtle umami of spinach, garlic and ramson, made me choose a medium minerality, alkaline water as Vellamo still from Finland. The well-balanced mineral content together with the silica and an adequate amount of bicarbonates, give this water a smooth mouth-feel to support the tone of the dish. Then I decided to contrast it with a glass of Roi from Slovenia, very high mineral content and natural carbonation, to cut a bit the intensity of the meat and emphasize the vegetables and the sauce.
Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
This 18-month aged raw milk cheese is rich and complex, with salty and tangy notes but a sweet, nutty and fruity aroma. The combination with the 'jammy' blackberry pâte de fruit adds a hint of softness to the general intense yet creamy mouth-feel. For this dish I wanted bold water with character, so I matched it with Pedras Salgadas from Portugal: very high minerality, the power of natural carbonation and medium bubbles, acidic orientation and a high amount of silica to bring out all the nuances in the plate.
Forced rhubarbs with fermented cream and frozen sorrel
For this dish I wanted the mild tartness of the rhubarb, the fermented cream and the green granita to arise. My choice was a glass of super low Lofoten water from Norway (still and sparkling), with a soft mouth-feel and a neutral Ph. I started with the still and concluded with the added carbonation, allowing the bubbles to delicately clean the palate before the last course, tough not overpowering the fine texture of the ingredients.
Lupine miso ice cream with condiments and grated chocolate
Lupine miso slightly smells of sweet pineapple yet has a savoury, umami perception, emphasised by the caramelised sugar ice cream which adds some saltiness. The dish is finished with grated dark chocolate, with a silky consistency and a hint of bitterness. It was interesting to pair this original dessert with a curated effervescent water like Nevas from Germany, which offered that elegant champagne-inspired sensation when combined with cream-based afters.
Jeanette Fili
Various fish roe with aged and pickled celeriac, buttermilk and dill
Match: I suggest MAGNIFICAT from Portugal, a natural carbonated water with medium minerality (241 TDS). The water has a low ph-level under 6 which means that the water is acidic. The water is also pretty a high in silica which makes it interesting to pair with the, roe, buttermilk and dill.
Contrast: Match: ABATILLES still water from Bordeaux, a water with medium minerality and high ph level. The water has a hint of saltiness that will match the saltiness in the roe.
White and green asparagus in a modern sauce with egg yolk
Match: ABATILLES sparkling water from Bordeaux, a water with medium minerality and high ph level. The water has a hint of saltiness that will give the asparagus and egg yolk puree a nice salty aftertaste. The light carbonation will also create an interesting sensation to the egg yolk.
Contrast: Åre carbonated water from Sweden. A water with low minerality and a superlight carbonation. The low minerality will also allow the subtle taste of the asparagus to shine.
Spring lamb with fresh garlic, spring spinach and ramsons
Match: I would pair it with a water with high minerality to meet up the lamb, spring spinach and ramson. I Think Aqua Live still from Australia would be a great match, a water with high Minerality and hint of sweetness. The bold taste and creamy sensation from the water will create a very unique experience to the dish.
Contrast: Guitig from Ecuador, a water with moderate minerality is strong enough to take the flavors of this dish. The natural carbonation adds a different mouthfeel than the still water above. The light carbonation will also awake the taste buds.
Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
Match: Could be interested to pair with a Nevas, a curated water from two different springs in Germany, in a nice champagne bottle. The light carbonation and the pearly texture will match this cheese perfect.
Match: A water like Guitig with a high Minerality, medium sized bubbles from natural carbonation is a good match for a cheese like this. The small bubbles provide some mouthfeel without being aggressive or distracting and the high minerality will match the flavors of the cheese.
Forced rhubarbs with fermented cream and frozen sorrel
Match a water with a super low minerality, that will not overpower the taste of the dessert. I suggest Snåsa from Norway with a light carbonation. The super low minerality will harmonize with this dish and the light carbonation will provide the same mouthfeel as the fermented cream.
Lupine miso ice cream with condiments and grated chocolate
Match- with a water with super low minerality like Svalbardi, to balance the pure taste of the miso ice cream and the pure taste of the chocolate.
Contrast: ROI from Slovenia, to contrast the previous perception and to create an entirely new experience where the high mineral content gives the chocolate a totally new taste profile.
Michael Mascha
Welcome Drink
Agua Castello (blue cap) is a medium minerality water that has nicely integrated big bubbles. It awakes the senses for things to come.
Various fish roe with aged and pickled celeriac, buttermilk and dill
Match: MAGNIFICAT has a very acidic taste from the low pH of 5 and very soft small, almost undistinguishable bubbles from natural carbonation and a low Minerality that does not interfere with the subtle fish roe taste.
White and green asparagus in a modern sauce with egg yolk
Match: Beloka Still has the body and Minerality with a soft neutral taste that mellows with the sauce but does not interfere with the asparagus.
Contrast: Beloka Sparkling. We just added carbonation to the same water with a total different experience. Now the sauce is challenged and the crunchy asparagus is matched.
Spring lamb with fresh garlic, spring spinach and ramsons
Match: Socosani Still as it can stand up to the lamb with its significant mineralization for a still water and provides support for the deeper umami tastes in the dish.
Contrast: Bambito Sparkling a neutral, low minerality water creating some mouthfeel but no minerality to contrast the lamb and match with the vegetables.
Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
Guitig naturally carbonated water is always my choice for hard aged cheese.
Forced rhubarbs with fermented cream and frozen sorrel
Rising Springs is a water with high silica levels and even higher pH above 9. This makes the water extraordinary soft and almost creamy and is my choice for this dessert.
Lupine miso ice cream with condiments and grated chocolate
The element of chocolate in the dish was nicely separated from the rest of the dish and allowed to contrast ROI and Cana Royal both from Slovenia with chocolate and give a great unexpected experience. For the remainder of the dish I paired it with a super low minerality water like Inland Ice for the story and the soft neutral taste.
Digestivo
I opened a bottle of NEVAS for the taste and the premium Champaign like experience.
Sam Wu
Comming Soon
Michael Tanousis
Various fish roe with aged and pickled celeriac, buttermilk and dill
Magnificat – soft and sweet with a gentle carbonation to highlight the roe but not clash with the pickles
White and green asparagus in a modern sauce with egg yolk
High mineral still - SiEnergy would suit the richness of the egg yolk
Spring lamb with fresh garlic, spring spinach and ramsons
I would have a cleansing and gentle still water with this. Something more 'kiki' than 'bouba' I can no longer remember the water selection
Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
Naturally carbonated Cana for the contrast to the intense texture of the cheese
Forced rhubarbs with fermented cream and frozen sorrel
Vellamo – the lightness of the water and natural coolness is a perfect counterpart for this frozen, textural dish
Lupine miso ice cream with condiments and grated chocolate
Miso is earthy with a viscous mouthfeel. It is also quite earthy . As such, the potent mineral content of the naturally carbonated ROI, would create a memorable taste experiencing. It would enhance the flavours of the dish and create a longevity on the palate.
Michal Hemling
Various fish roe with aged and pickled celeriac, buttermilk and dill
Match: Svalbardi. The delicate texture of the roe with this elegant super low minerality water became a good entrance into the entire meal. A light as a feather water allowed the flavors of this fish dish shine.
Match: VEEN. With a superlow minerality this water elegantly supports the essence of this dish.
White and green asparagus in a modern sauce with egg yolk
Match: The creamy textures are a good pairing for VEEN sparkling with a medium TDS to give it a bit more bite and consistency to flow with the egg yolk sauce.
Contrast: As a contrast I would recommend Aqui-live, a dynamic and energetic water from Australia. It brings the vibrancy to the creamy dish and the texture of the asparagous.
Spring lamb with fresh garlic, spring spinach and ramsons
Match: Socosani. The high TDS water from Peru is a good match to the lamb dish.
Contrast: I found Spring Aqua from Finland an interesting companion to this dish. The super low minerality and the unique taste of this water were an interesting combination but brought out the wonderful flavor of the lamp and the spinach.
Digestivo – NEVAS water was a good way to Segway between the lamb and the cheese dish. With energetic bubbles it provides for a vibrant intermezzo towards the lighter cheese and desert courses.
Almnäs tegel (Swedish raw milk cheese) and pâte de fruit
Match: Guitig. This high minerality water from Ecuador was a good match for the bold texture and taste of the cheese combined with the sweetness of the fruit.
Contrast : Lofoten. This super low minerality water from Norway an interesting combination with the flavor of the cheese and the sweetness of the fruit
Forced rhubarbs with fermented cream and frozen sorrel
Match: Snåsa from Norway added the right amount of support and texture for this dessert.
Contrast : Pedras. This very high minerality water with natural carbonation added a new tasting experience to the elements of this dish.
Lupine miso ice cream with condiments and grated chocolate
Match- ROI . The very high minerality of this fine water from Slovakia was the perfect ending to a wonderful dinner. The right amount of energetic bubbles merged with the indulgent taste of the Chocolate.
Contrast: Svalbardi. A decadent choice and an interesting taste experience which lets the miso ice cream, highly recommended by the Chef, be the center point of this dessert.
