This is how we set the menu
This is how we set the menu:
Setting the menus for our weekend dinners in the glass house is at the same time very complicated and intrinsically simple: We look at what we have around us that week!
But it started months or even years before that, when we planned the crops in our gardens. The work in our gardens evolve around what we like to serve to our guests.
This is our process for setting the menu:
We usually start in the beginning of the week with taking a walk around the forest and gardens. What new wild herbs came up? What’s ready to be harvested in the gardens?
If we don’t have what we need around us, Flemming calls our trusted local suppliers and asks them for suggestions. He calls the farmers, fisherman, the game butchery and the cheese makers about what’s available that week.
We look through our pantry and freezers for dried mushrooms, frozen berries and meat.
Then we put the puzzle pieces together to create 5 delicious courses that look good, complement each other and make our guests feel deeply nourished in body, mind and soul.
Then it’s time to decide on the drinks:
We look at the shelves in our wine room, full of our favorite natural wines, and select bottles that will complement each dish well.
We scribble down some notes for the non-alcoholic drinks that are Mette’s area. She checks on the kombuchas and goes foraging in our herb garden and wild meadows, before she picks her favorites among the dried teas as well as the flower - and flower or berry syrups we made last season.
We put all these pieces of information together in a mise en place list for our chefs to work after.
