Vaekst

The Green menu at Vaekst features 3 courses, vegetables in the leading role but supplemented with dairy each time. Dear chefs, is that necessary to include dairy products every time, it weakens the flavour of the pure product. We know that French traditional cuisine has these ingredients ingrained, but the cuisine has evolved in the meantime. Nordic cuisine is a fine example of this: the pure product with respect for its flavour, not too many ingredients per dish and this nicely and tightly brought. Can pure plant also be this way please?