A Voyage Through Flavors at the Grand Mycology Residence of Northern Europe

Beneath the canopies of Northern Europe, a new culinary frontier emerges—born not from land or sea, but from the intelligent stillness of fungi. This is MYCELIUM: a sensorial journey curated for the discerning palate. A celebration of Pleurotus eryngii—not just as an ingredient, but as a messenger of earth, time, and transformation.

Hosted within the Grand Mycology Residence, a restored 19th-century estate turned biopharmaceutical sanctuary, the experience pairs innovation with ritual. The architecture is quiet. The light is diffused. The atmosphere, reverent. Here, taste becomes terrain.

Pleurotus eryngii — The Healer of the Planet

Sometimes called the “aristocrat of mushrooms – or Japanese royal boletus,” Pleurotus eryngii is more than a functional food. It is a climate-conscious cultivator, a regenerative organism, and a gastronomic enigma. Its ability to grow on agricultural waste, sequester carbon, and enrich soil makes it a quiet environmental hero. But in MYCELIUM, it is also the star of the plate.

A Symphony of Sensory Nuance

Pleurotus eryngii, when treated with culinary precision, reveals a depth and elegance rarely found in plant-based ingredients:

• Nuances of Taste:
  Fresh hazelnuts, grilled steak, forest umami, oceanic salinity, and the soft vegetal whisper of seaweed. Flavors shift based on preparation—sometimes bold and meaty, other times delicate and ethereal.

• Texture:
  A crisp, almost crystalline quality when marinated; silken and tender in a raw carpaccio; and richly meaty when butter-seared to a golden edge.

• Aroma:
  Delicate notes of forest air, sun-dried mushroom, toasted hazelnut, and warm vanilla biscuit—an olfactory overture that begins before the first bite.

The Sommeliers' Dialogue

To elevate this multisensory voyage, the world’s number one sommelier has hand-selected a constellation of wines that dance in harmony with mycelial complexity. The evening’s pairings include:

• An exclusive champagne to awaken the palate

• Four distinguished wines, each chosen to mirror or contrast the nuanced umami profiles of Pleurotus eryngii

• Accents of minerality, floral restraint, and biodynamic purity—crafted to echo the forest and illuminate the fungi

An Edible Philosophy

In every sip, every bite, every sensory pause—there is a return to nature, and to self. Welcome to MYCELIUM. Where flavor becomes memory, and fungi speak in notes of velvet and earth.

MYCELIUM, a unique evening for distinguished guests: 12–20 guests
Advance reservation required: Minimum 2 weeks in advance
Experience fee: €220 + VAT per guest

A curated nine-course tasting journey awaits, paired with an exclusive selection of champagne and four distinguished wines, each masterfully chosen by Raimond Tomson, the world’s top sommelier, to complement the nuanced umami and sensory depth of the evening’s menu.

This immersive, three-hour gastronomic experience unfolds in meticulously crafted courses—designed to awaken the palate, evoke memory, and celebrate the art of mycology through taste.

Guests are welcome to extend their evening upon request, with the option to order featured wines and champagne at an additional fee.