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

Sterling halibut and kingcrab, spring cabbage, asparagus, hollandaise and potato crisp

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

Reindeer entrecote and filet, celery cream, caramelised onion, kale and porcini sauce.

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

Grilled reindeer tartar, pickled onion, tarragon emulsion, microgreens

Milk cured Sterling halibut, cabbage, white asparagus, hollandaise, herbal oil and potato crisps

Variation of reindeer, celeriac cream, caramelised onion, kale and porcini sauce

White chocolate cream, variations of sea buckthorn, almond cake and caramelised chocolate crunch

Espen V Larsen

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