A GREAT EVENING AT RESUMÉ

Buckwheat blinis with
Gammel Knas cheese and herring roe

Salted spring mackerel
with cool garden sorrel bouillon

Mosaic of asparagus with
marinated razor clam

Red deer tenderloin tartare
with pickled pumpkin

Confit goose in
crispy surroundings and truffle
-2016 Espumante reserve, Raposeira, Douro, Portugal-

Aromatic pot bread
with the best butter and other goodies

Butter-glazed white asparagus
with hand-peeled brown shrimps and champagne sauce

Pan-fried fillet of hake with green asparagus,
crispy capers, spinach, and airy wild garlic sauce
-2023 ”Werkstoff” Pfannebecker, Rheinhessen, Germany-

“Cote de boeuf” of Svendborg Gourmet pig with
textures of carrot, mustard seeds, and red wine sauce
-2022 Cairanne Vieilles Vignes, André Berthet-Rayne, Rhone, France-

Grilled new pickled rhubarb from the roadside stand
with tonka bean, nougat stick, and caramel crunch
-2020 Coteaux du Layon Tradition, Domaine Des Trottiéres-