Soy Sauce Pearls

The base for this dish is roasted nori sheets. Our chef turned it into a sushi cake with glazed duck and radish.

Foam of, among other things, red cabbage, soy sauce and deep smoke in a tartelette based on beet skin.

Eryngii is cooked sous-vide in a steamer with a little butter and salt, or sous-vide with a sous-vide stick.

Gaji Namul with Korean cucumber salad, sweet and sour white shimeji mushrooms, and a crisp of pepper and seaweed.

Slow-cooked pork belly with a glaze of Korean barbecue sauce, green tea noodles, and a cream of carrot and ginger.