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