Food, the nordic way
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| CHEF JIMMY LEON |
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| photos by Cristhian Pulgar |
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| 36gr baked cured lax with asparagus oil and dijon microgreens |
| anise marinated melon with da serra da estrela vintage presunto |
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| caipirinha ice-cream with frozen white chocolate Crème brûlée and fruit-dolmar |
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| crayfish and salmon terrine on caviar emulsion |
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| fresh cherries in jelly with white chocolate mousse and palet bretons. |
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| smoked venison tartar with horseradish, tacos biscuits |
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| chicken pâté with scallops and saffron and herb emulsion |
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| fresh figs in wine glögg, pale bretons, and white chocolate and pistachio nuts parfait |
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| porco preto with apple puff pastry |
