Experience a burst of tropical escape with this one – of – a – kind concoction of melon – infused gin, Soho Litchi liqueur, fresh coconut puree, and tangy yuzu citrus. Each sip transports you to a lush paradise, making it a perfect companion for vibrant dining.

MELON LYCHEE WONDERLAND

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Savor the delicate flavors of our Norwegian trout, perfectly seared to achieve a crispy skin while maintaining a tender, flaky interior. Accompanied by a vibrant medley of kohlrabi, carrots, and radishes, this dish is elevated with a rich and creamy beurre blanc sauce. Finished with a sprinkle of Mujjol for an added touch of sophistication, it's a culinary experience that will transport your taste buds to the Nordic seas.

In a pot of boiling salted water, blanch the kohlrabi, carrots, and radishes for about 3-4 minutes until tender but still crisp. Drain and set aside.

Prepare the Vegetables

In a saucepan, combine white wine and minced shallots. Simmer until reduced by half. Gradually whisk in butter until smooth. Season with salt and pepper, and keep warm.

Make the Beurre Blanc Sauce

Season the trout fillets with salt and pepper. In a skillet, add a tablespoon of butter and heat over medium. Cook the trout for about 3-4 minutes on each side until golden and cooked through.

Cook the Trout

On each plate, place a portion of the blanched vegetables, top with a trout fillet, and drizzle with the beurre blanc sauce. Garnish with fresh dill.

Plate the Dish

Norwegian trout fillets

Kohlrabi, peeled and diced

Carrots, peeled and sliced

Radishes, sliced

Butter

White wine

Shallots, minced

Salt

Black pepper

Fresh dill, chopped

Truite de Norvège, chou-rave, carottes, rabioles, beurre blanc, Mujjol

Indulge in our luxurious Foie Gras au Torchon, expertly prepared to highlight its rich, buttery texture. Paired with vibrant seasonal fruits that add a refreshing sweetness, and served alongside warm, buttery brioche, this elegant dish is a harmonious blend of flavors and textures that promises to elevate your dining experience.

Foie gras au torchon, fruit de saison, brioche

Loup de mer rôti (poisson entier), poireaux confits en vinaigrette, légumes

Indulge in our delightful biscuit layered with creamy yogurt, topped with a luscious strawberry-rhubarb compote. A finishing touch of sweet white chocolate adds a decadent twist to this irresistible dessert, perfect for satisfying your sweet cravings.

Biscuit, yogourt, compote de fraise, rhubarbe, chocolat blanc

Indulge in our exquisite Magret de Canard, perfectly seared to enhance its rich, succulent flavors. Accompanied by nutty épeautre and earthy mushrooms, this dish is a delightful harmony of textures. The vibrant rabiole and tender gai lan add a fresh, crisp contrast, while a drizzle of tangy argousier sauce elevates the dish to new heights. A culinary masterpiece that promises to tantalize your taste buds.

Magret de canard, épeautre, champignons, rabiole, gai lan, argousier

Indulge in our exquisite Pieuvre, featuring tender octopus expertly grilled to perfection, served atop a luxurious potato mousseline. This delightful dish is accompanied by a vibrant salsa verde that adds a refreshing kick, complemented by sweet roasted bell peppers and a hint of Espelette pepper for a subtle spice. A harmonious blend of flavors and textures awaits you in every bite!

Pieuvre, mousseline de pdt, salsa verde, poivrons, espelette

Indulge in our creamy Risotto aux champignons sauvages, where the earthiness of wild mushrooms meets the savory crunch of crispy bacon. Finished with a dollop of tangy crème sûre and vibrant kale, this dish is a harmonious blend of flavors and textures that will transport your taste buds to a cozy woodland retreat.

Risotto aux champignons sauvages, bacon, crème sûre, chou kale

Make Truite De Norvège, Chou-rave, Carottes, Rabioles, Beurre Blanc, Mujjol Recipe in just 30m. Savor the delicate flavors of our Norwegian trout, perfectly seared to achieve a crispy skin while maintaining a tender, flaky interior. Accompanied by a vibrant medley of kohlrabi, carrots, and radishes, this dish is elevated with a rich and creamy beurre blanc sauce. Finished with a sprinkle of Mujjol for an added touch of sophistication, it's a culinary experience that will transport your taste buds to the Nordic seas.

Truite De Norvège, Chou-rave, Carottes, Rabioles, Beurre Blanc, Mujjol Recipe

Ingredients

Main Ingredients

Seasoning

Method

Preparation

Prepare the Vegetables

Make the Beurre Blanc Sauce

Cooking the Trout

Cook the Trout

Plating

Plate the Dish

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