Norwegian Days in Geneva – menues at Hôtel de Parc des Eaux-Vives
Norwegian days at the Hôtel du Parc des Eaux-Vives in Geneva
Chef Espen Vesterdal Larsen, Kulinarisk Akademi, Oslo
Norway Stories
Tuesday 19.04
3 course fish
Smoked reindeer tartar, pickled onion, horseradish, tarragon emulsion and kalix caviar
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Sterling halibut and kingcrab, spring cabbage, asparagus, hollandaise and potato crisp
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White chocolate cream, variations of sea buckthorn, almond cake and caramelised chocolate crunch
Norway destinations
Thursday 21.04
3 course meat
Lightly smoked Sterling halibut, white asparagus, rye crisp, beurre blanc with avruga caviar and chives
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Reindeer entrecote and filet, celery cream, caramelised onion, kale and porcini sauce.
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White chocolate cream, variations of sea buckthorn, almond cake and caramelised chocolate crunch
Norway paradoxes
Gala dinner
Wednesday 20.04
Potato waffle, smoked salmon horseradish and caviar, herbs
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Grilled reindeer tartar, pickled onion, tarragon emulsion, microgreens
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Milk cured Sterling halibut, cabbage, white asparagus, hollandaise, herbal oil and potato crisps
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Variation of reindeer, celeriac cream, caramelised onion, kale and porcini sauce
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White chocolate cream, variations of sea buckthorn, almond cake and caramelised chocolate crunch
