Food

The vision in the formel B kitchen has always centered around the quality of the individual produce, driven by a quest to achieve the optimum on the basis simplicity.

We work closely with our suppliers who are mainly small Danish producers with respect for sustainability and nature.

The menu is dynamic and consists of 10-15 dishes that are changing as the season and mood of the kitchen changes.

 * Groups of eight guests or more, must pre-order one menu for all.

 

formel B menu

Snacks

La petit Gamén oyster with wasabi, cress and fingerlime. Tart with black lobster, broccoli and jalapenos

Servings

Razor clams with leeks, haysmoked mussel emulsion, acidified whey and aromatic herbs

*

Tartare of fallow deer with pickled elderflower, oyster emulsion, ponzu and chives

*

Hasselback celeriac with pine, cream with Fyrmester cheese and sauce with fermented celeriac and apples

*

2 servings of all the best from the imperial pigeon

Roasted pigeon breast with grilled plums, meadowsweet and plum jus with browned butter

*

Pigeon confit with beech mushroom, truffle, apples and sansho pepper sauce

*

Pear with caramel, sugar pickled pinecones, walnut snaps and granité

Menu 995 DKK

Wine pairing 6 glasses 995 DKK

5-servings Signatur menu

Snacks

La petit Gamén oyster with wasabi, cress and fingerlime. Tart with black lobster, broccoli and jalapenos

Servings

Baerii caviar with kale sprouts, parsley, pickled green strawberries and bakskuld cream

*

Tempered potatoe foam with aged cheese, egg yolk confit and autumn truffle

*

Roasted turbot with braised ox cheek and parsley/garlic sauce

*

Sea buckthorn en surprise

*

Menu 850 DKK

Wine pairing 4 glasses 750 DKK

À la carte

Baerii caviar with kale sprouts, parsley, pickled green strawberries and bakskuld cream

250 DKK

*

Razor clams with leeks, haysmoked mussel emulsion, acidified whey and aromatic herbs

150 DKK

*

Tartare of fallow deer with pickled elderflower, oyster emulsion, ponzu and chives

150 DKK

*

Tempered potatoe foam with aged cheese, egg yolk confit and autumn truffle

 

250 DKK

*

Hasselback celeriac with pine, cream with Fyrmester cheese and sauce with fermented celeriac and apples

150 DKK

*

”Signatur” Roasted turbot with braised ox cheek and parsley/garlic sauce

250 DKK

*

*2 servings of all the best from the imperial pigeon, we recommend to eat both of the servings

Roasted pigeon breast with grilled plums, meadowsweet and plum jus with browned butter

250 DKK

*

Pigeon confit with beech mushroom, truffle, apples and sansho pepper sauce

250 DKK

Cheese and desserts

4 organic cheeses with crackers

200 DKK

*

Pear with caramel, sugar pickled pinecones, walnut snaps and granité

150 DKK

*

Sea buckthorn en surprise

150 DKK

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