A post in the #new-years-menu series.
This year we returned to Park Hotel Vossevangen for their New Year’s event. Like in 2024 it was a five course menu with a wine pairing, but it was still their wine cellar that was the star of the show.
Compared to last year, the food was a step down and one dish less (four course compared to five). While it was excellent in cook and taste, it was not as creative and exciting as in 2024.
In addition to the menu, we got to enjoy some really fine wine by the class. Here’s a few of what we got to taste:
- 2000 Marchesi di Gresy Camp Gros Martinenga, Barbaresco, Piedmont, Italy
- 2008 Château Angelus Premier Grand Cru Classé, Saint-Émilion, Bordeaux, France
- 2010 Numanthia Termanthia, Toro, Spain
- 2009 Salvioni Cerbaiola Brunello di Montalcino, Tuscany, Italy
The Menu
Now on to the four course menu:
(It was advertised as five, but don’t count the amuse bouche.)
New Year’s Eve Menu 2025
Amuse Bouche
Pickled Mushrooms — Crab — Tapenade
De Venoge, Princes 3rd Edition Brut NV
Champagne, France
Salmon Tartare
Lemon Vinaigrette – Bread and Red Wine Butter
Reverchon, Ockfener Bockstein GG 2019
Mosel, Germany
Halibut
Red Beets, Carrot Puré, and Beurre Blanc
Mikulski, Bourgogne Cote d’Or
Burgundy, France
Beef Tenderloin
Baked Mushrooms, Salt Baked Potatoes, Béarnaise
Ch. La Tour Carnet 2001
Bordeaux, France
Chocolate cake
Vanilla sauce, Raspberry Sorbet
Ch. Rombeau Rivesaltes Ambré 2008,
Roussillon, France
Gallery
Godt nyttår! = Happy New Year! 🥂