Hi Micke! We have tried and on the new menu there were some wonderful snacks, or hour d'oeuvres as it is called in French. Tell us!
We've come up with four little snacks that are perfect with drinks or champagne or why not as sharing dishes. These include grenouilles frites, fried frog legs with almond and parsley aioli and our own duck liver terrine. Charcuterie has once again become a big part of the menu and we work with a local charcuterie master, Jon from Korvhantverk Stockholm.
The new starters feel really French and delicious. Give us the goodies.
The idea of the starters for this late winter menu is to recreate some more traditional dishes. Burrata, while not a French dish, has become a real Pas d’Art classic. Now it is served with roasted beets, pine nuts, basil and a vinegrette made from fresh pomegranates.
Chèvre chaud hardly needs any further explanation, but with truffle honey added, it seems to be worth a little detour!
Soupe à l'oignon, the French onion soup, is proof that you can cook with simple ingredients. Pas d'Art's version is slightly more flavourful and it is made with veal stock in the base with thyme, madeira and port wine. A palette that really reminds us of Paris!
A brand new dish is a crab cocktail made from Norwegian king crab. This dish takes things a bit further as avocado, lime and coriander have been given a natural place in the dish. It goes well with both dry champagne and white wine.
Finally, what's new in the hot dishes?
For the first time, we're serving beef tenderloin at Pas d’Art - with the "Chateaubriand" cut, which is a 220-gram piece taken from the tenderloin's fine middle section. It is roasted, flambéed and served with green pepper sauce, fried potatoes and a marinated black cabbage salad.
Then, of course, we have a Skreitorsk on the menu - a must in this short time when the Norwegian Skreifisken is available. We've tried to keep all the flavours as clean as possible and serve with browned butter, hazelnuts, brandade, cauliflower and lemon puree.
Thanks Micke - we look forward to trying out some new Pas d’Art favorites.
