From the sea to the mountains
Eat better, Waste less. A dining experience crafted from local, seasonal ingredients.

A spectacular 5-course dinner especially designed to celebrate 50 years of Roche in Denmark. A culinary voyage from the seaside (Denmark) to the mountains (Switzerland). This dinner has been made with over 70% plant-based, seasonal, amazing ingredients. We have aimed to reduce food waste to the max and only work with sustainable resources.

An official dinner to celebrate 50 years of Roche in Denmark and the visit of the Board of Directors and the Corporate Executive Committee of Roche, hosted by the Embassy of Switzerland, designed and developed for you by Carolien Niebling, developed, cooked and crafted for you by Sokol Aliaj, Cæcilia-Sophia Stamatis, Kamil Kmiotek and Sarah Hendriksdottir Joensen.

Hosted by Florence Tinguely Mattli - Ambassador of Switzerland
Guest of honor - Crown Princess Mary of Denmark
Sea & shore
Oyster leaf, oyster emulsion, seaweed, salsify - potato skin, crème fraîche, vinegar, Oona caviar - rye cracker, herring, loke cheese, pickled black currant, black currant wood oil

Mackerel, dill, cucumber, horseradish

Sourdough bread, seaweed butter

Danish burrata, flowers, herbs, fig leaf oil, unripe fig, tomato water, crunch

Mushroom steak, foraged mushrooms, salsify, potato, pine oil, pickles - side: bone marrow, herbs

Milk, apple, honey, chocolate, salt, hazelnut - side: forest ants or red sorrel