After touring the countryside looking for good produce we returned to the hotel and the kitchen. We put our aprons and chefs’ hats (oh la la) on and got cooking divided into groups. One team made three different amuse bouche with different shell fish such as crayfish, langoustines and mussels. The all male team cooked the first two courses, one team cooked the fish for the main course, my team made bread and tomato jam to go with cheese and one team took care of the pudding. We also had a vegetarian team creating all their own dishes.
My team mates, Helena (left) and Kim (right).
The amuse bouche team consisting of Gun and Emmy
A whole kitchen filled with bloggers!
Amuse bouche x 3: 1. crayfish tartare 2. Langoustine on rye bread with dill mayonnaise 3. Mussels with butter, garlic and spring onions
Magnus, Håkan and Calle
Helena and Charlotta
Malin, Sofie and Lotta
Girolle soup with celeriac creme
Blinis with Swedish löjrom (caviar), creme fraiche and chopped red onions
Perfectly cooked cod loin with onion puré, marinated onions and lardons
Locally sourced blue cheese, bread and tomato jam
Tarte tatin with thyme, honey brittle and vanilla icecream
Our waiters and chef; Dennis, Thomas and Marcus
Thanks for a lovely weekend all!