MAAEMO

It was an experience that happens once in life… In Oslo. Two Michelin stars MAAEMO. And the story begins…

Lightly frozen fresh cheese from Grondalen Farm with vendace roe

Salsify pickled in juniper

 

 

 

 

Dehydrated dark beer and grains wheat vinegar and salted egg yolk

 

 

 

 

 

 

 

 

 

Cornett with chicken liver and elderflower

Mahogany clam from Nordskot dashi made from Norwegian shiitake mushroom

Emulsion of raw Norwegian oysters from Bomlo warm sauce made from mussels and dili

Langoustine from Midsund with pickled spruce and cold pressed rapeseed oil

Scallops from Froya grilled in its own shell salt baked celariac and a broth of celeriac and smoked butter

Sourdough bread of freshly milled wheat and emmer served with butter “churned  until almost separated”

Cauliflower steam cooked in clarified yoghurt with garlic mustard

Charred onions and quail egg gently cooked in roasted bone marrow aged ‘fenalar’ and onion vinaigrette

The first wood sorrel and wood ants

“The smell of the blackcurrant bush”

Brown butter ice cream with hazelnut crumble and molasses

Brown cheese tart