Three courses of mushrooms

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First course: porcini risotto, pickled Borgotaro porcini and pickled shitake.

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Second course: Duck breast with asparagus, Jerusalem artichokes and roasted Portobello mushrooms topped with garlic and pancetta.

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Third course: Thumbprint shortbread cookies topped with winter chanterelle marmalade.

Chief cook: Pål Karlsen

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