Drop by to try Chef Martin's cuisine soon. I must admit the cuisine sounded adventurous and exotic - Scandinavian ingredients with Asian elements and French techniques, resulting in a French-Asian-Nordic menu. But strangely, this combination worked well, and we enjoyed most of the courses, and there were several outstanding dishes.
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One of the standouts is this quail which had been hung and aged for a week. The sweetness of the quail was intensified in the process, before being expertly grilled yakitori-style resulting in skin that was very crispy and smoky. And that's not all. This dish was served with an uber buttery and smooth potato mash that was so rich that Chef Martin decided to balance it with parsnip. It's obviously high in calories, but worth every of those calories.
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[Tasting]