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I took an extra night in Oslo and visited my colleague Pontus Dahlström – sommelier and co-owner of two star-estabishement Maaemo. The dinner was one of the best I’ve experienced in the last 10 years both in Sweden and domestic. Big thanks to sommelier’s finest, Pontus Dahlström & chef par excellence Esben Holmboe Bang!

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DINNER 20TH OF MAY

2007 VEUVE FOURNY ‘MILLÉSIME – CHAMPAGNE, FRANCE

Nyr from Gröndalen Farm with vendace roe

Salsify presserved with juniper

‘Sandwich’ – with smoked mackerel and herb emulsion

Young salad and elderflower viinaegrette

Biodynamic beet filled with sloe berry

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LUSTAU ‘OLOROSO PATA DE GALLINA’ – ANDFLAUCIA, ESPAÑA

‘RØMMEGROT’ a porridge of very sour cream with dried reindeer heart

Cornette with chicken liver and pickled chanterelles

Mushroom cream with a savoury Muesli

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2012 SCHÄSTZEL ‘KABINETT RIESLING’ – RHEINHESSEN, GERMANY

Emulsion of raw Norwegian oyster from BØMLO with a mussel and dill sause

Langoustine cooked in spruced-infused butter and glazed in rapeseed and last year’s spruce

2011 JO LANDRON ‘MUSCADET SÈVRE et MAINE – LE FIEF du BREIL’ – LOIRE, FRANCE

Scallop from FRØYA grilled in its own shell with reduced celeriac juice, celeriac cooked with apple

BØGEDAHL ‘HVEDE BRYGD No384’ – JUTLAND, DENMARK

Sourdough bread of freshly milled wheat and spelt served with butter ‘churned until almost separated’

Porridge of Buckwheat and spelt with wheat vinegar and cheese from Lofoten

2013 KELLER ‘VON der FELS REISLING’ – RHEINHESSEN, GERMANY

Pickled mackerel with grilled asparagus, ramson and elm

2012 GEORGES VERNAY ‘LE PIED de SAMSON’ – RHÔNE, FRANCE

2011 CHÂTEAU de BEAUCASTEL ‘CHÂTEAUNEUF-DU-PÂPE BLANC’ – RHÔNE, FRANCE

Fried calf’s tongue and hot cream made from the first egg the hen lays

2008 PERROT-MINNOT ‘NUITS-SAINT-GEORGES 1er cru LA RICHEMONE’ – Bourgogne, France

2010 LIGER BELAIR ‘VOSNE-ROMANÉE CLOS du CHÄTEAU’ – BOURGOGNE, FRANCE

Duck breast cooked over burning birch wood with spring offerings, mountain blueberries and white currant

MAS AMIEL ‘MAURY 15 ANS d’AGE’ – MAURY, FRANCE

Frozen blue cheese from Eggen Fram with pickled black trumpet mushrooms

Sorbet made of the wood from the black currant bush

‘HOMEMADE RHUBARB JUICE’

Rhubarb with baked milk, fragrant lavander

1995 CASTELLO MONSANTO ‘VINSANTO LA CHIMERA CUVÉE MAAEMO’ – TOSCANA, ITALY

Brown butter ice cream, hazelnut crumble and molasses

POLOTRAK ‘JADWIGA (MEAD) – APIS IN LUBLIN, POLAND

Smoked soft ice with dehydrated brown cheese

DUMERSO (mr Sorafi), GEDEO, YIRGACHEFE, ETHIOPIA (picked dec13, rosated by Tim Wendelboe)

‘liquid waffle’ with wild mountain tea from BØVERDALEN

Traditional Norwegian pastries

Nyr from GRØNDALEN FARM with sea buckthorn

 

View the rastings of Maaemo @ wbpstars.

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