Mickael Viljanen’s cooking is an event. Every dish that the chef sends out from the kitchen in The Greenhouse is a spectacular answer to the question: will this blow your mind, as well as your tastebuds? If we send out hake with smoked yogurt, will that do the trick? Will snails alongside short rib of beef do the trick? Brussels sprouts with girolles and sika deer will knock you sideways, won’t it? No other chef works as hard to win your love, and resistance is utterly futile, so just abandon yourself to the embrace of the tasting menu, choose the accompanying wine selection of various glasses from the awe-inspiring list. Choosing the tasting menus also allows you to see how Mr Viljanen will orchestrate a tapestry of connecting flavours, right through the courses, from first bite to last.
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