We were at Michelin restaurant ORA on 21st of December for what was to be the last service of the year before the Christmas holydays. As usual, the food was outstanding.
These appetizers are made of crispy potatoes nests with fish roe and sour cream.
A bourgogne white is to accompany the first two courses.
Trout confit with puree, pan fried & crispy Jerusalem artichoke, and aromatised with lavender vinegar
Salsify cream soup with sour cream, caramelized onions and goose liver.
For the rest of the dinner, the wine of choice is a Pommard (Bourgogne).
Chiitake and oyster mushrooms, chiitake cream, miso paste and homemade Vendace fish sauce
(16kg of Vendaces left to marinate for 5 month).
Beets and currants with herbs, and a caramelized cream sauce.
Reindeer meat loaf served with rutabagas, lingonberries and brown sauce.
Being french, Sasu knows that for me, cheese is kinda mandatory. More so when the wine is a Pommard. So, we were served Old Vilho cheese with tomato jam, homemade butter and a bread specially baked by Sasu the day before. Only for us two.
Herbal ice cream with malt biscuits and Goodio chocolate tuiles.
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