A table&candle evening with Chef...
'A Nordic Summer'
six-plate menu
& Swedish Mule welcome cocktail
alongside paired wines
*for the venue address, go to respective location page below*
MENU
'A Nordic Summer'
SIX COURSE SET MENU
Menu items may change based on ingredients availability & seasonality.
View vegan set menu here.
Langoustine tartelette
smoked potato, radish
Chanterelle croquette
pickled silver onion, sea lettuce
Cured scallops
blueberry coulis, cauliflower cream, trout roe
Veal & oyster tartare
baked leek, crispy potato, dill emulsion
Torched rainbow trout
lobster bisque, caviar, grilled asparagus, horseradish snow, fennel relish
Seabuckthorn choux
whipped "prästost"
Poached rhubarb
roasted white chocolate crémeux, almond cake
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ADD-ONS
+ Zeeland flat oyster (4 pieces, for two) €18
with fermented strawberry vinaigrette and dill oil
+ Four 100ml paired wines (courses 1-4) €44
*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter
2024
Rotterdam 5-6 April 2024 (fully booked)
Breda 13-15 June 2024 (fully booked)
2025
Utrecht 4-5 April 2025 (fully booked)
Utrecht *Encore Weekend* 19-20 September 2025 (fully booked)
Haarlem 21-22 November 2025 (fully booked)
ABOUT THE CHEF
Following the rampant success of his London series, Chef Jansson continues his foray into the Netherlands, city by city, showcasing his truly tantalising Summer menu, harnessing the best in summer produce, with a menu aptly dubbed 'A Nordic Summer'.
Chef Marcus Jansson has cooked in Michelin star kitchens across Europe and across cuisines, from Scandinavian to French and Spanish, most recently at Bloom at the Park in Mälmo, under Titti Qvarnström, the first female Nordic chef to receive a Michelin star. Jansson was also the head chef for the Swedish embassy in the Netherlands and soon after competed in Swedish Chef of the Year (2018), coming in at second place.
Jansson's roots lie within the 'New Nordic' culinary movement. Local, seasonal and nature-inspired, but also climate-adapted, "with Nordic countries lacking in sunshine, fermentation and preservation play a huge part in our cooking, with simplicity also being core to my cooking ethos".