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!
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
♦
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
♦
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
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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.
