Kap Halsnæs - Food with Honey

In week 42, Kamelens Kys participates in Kap Halsnæs with four courses based on local ingredients.

Menu:
Chèvre chaud - warm goat cheese on toasted sourdough bread with roasted beetroot, honey vinaigrette and roasted hazelnuts.
Salade d'Automne with crisp salad, pear and honey-roasted walnuts.
Svin à la Normande - slow-roasted honey-marinated pork with apple cider sauce, cream and thyme, served with potatoes.
Apple cake with honey crumble and vanilla.