Steffen Villadsen

In 2006, Steffen completed his culinary training and has since been on an enviable journey as a chef. He worked at the Michelin-starred restaurant Den Røde Cottage, before being appointed head chef as the successor to none other than Michel Michaud at Molskroen near Ebeltoft. Today, Steffen is embarking on the next chapter of his gastronomic journey as the Gastronomic Chef at Sjette Frederiks Kro.

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Opskrift

Mazarin with Rhubarb Compote and Rhubarb Sorbet

Mazarin, a classic French cake, is known for its rich and nutty flavor, primarily due to its marzipan or almond cream base. This cake serves as a solid and sweet foundation in the dessert composition. Its soft, crumbly texture contrasts beautifully with crisp elements like meringue and pistachio, creating a pleasant balance on the palate. The green color of the pistachio also adds visual appeal, making the dessert more inviting.

The naturally sweet profile of the mazarin also helps to support the tart elements like rhubarb compote and rhubarb sorbet, preventing them from becoming overpowering.

Ingredienser

Mazarin with rhubarb compote
Meringue
Pistachio
Tarragon
Lightly pickled rhubarb
Kastbergs Rhubarb Sorbet