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Dashi With Lobster Takoyaki, Sisho Tempura and Beluga Caviar By Chef Eric Vildgaard byNatalia Bohórquez Rodríguez
Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard byNatalia Bohórquez Rodríguez
Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo byNatalia Bohórquez Rodríguez
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Smørrebrød: Beef tartare with tarragon and crispy potato by Adam Aamann byNatalia Bohórquez Rodríguez
