F/L Extreme dinner at the Atelje

Most of you have may already have seen a lot from this dinner at Rasmus and Zwampens blogs but that doesn´t keep me from posting a line and some pictures from this evening.
When Björn told us about the plans for a number of events in the Atelje the coming season no one could be happier.
I love the idea of putting strangers at the same table and see what happens.....
To be honest, this night wasn´t all guests strangers for me, but this in combination with the concept of the menu and the fact that it´s " a one of a kind " evening was the big thing so I had to get seats for the dinner.
The crew at F/L had talked a little bit of what to expect and that raised the expectations, maybe that is one of the things that some people has raised a question about, was it extreme ? or should the question be if we expected more bizzare, creepy and galore on the plates ?
For me that wasn´t really the case, after have seen the menu before hand I could see that it had things in common with the ordinary menu so I guessed that it was good food in first case rather than a horror show ;)
To be honest, I think that the menu as a whole this evening didn`t came up to the level across the street, but for being the first ( and only time ) it´s still on a really high level compared to others in the country..... It´s just that I think they are on an exceptional high level in the ordinary business so this isn´t something to hang up on because as I wrote in the beginning compared to a ordinary meal at F/L the social experience should be counted in. And I met a lot of lovely people from all over, England, Italy, Norway and Sweden....
About the wines, the " vin natur " had some friends and foes this evening to say the least ;) It was served in flights rather than to specific dishes.
Mattias Kroon har brought 78 bottles ( shit! what did he think we were going to do..... hahahaha ;) and some were more interesting than tasty but it's always fun to try in my opinion. One thing is for sure, I don´t think that he will start as a waiter ;)

My favorite dishes has to be the monkfish, the red feeted partridge and the lamb from Askersund that all three were extremly good. If there were a dish I didn´t understand or liked at all it was the porridge of parsnip.

Thanks Björn, Daniel, Niklas, Jon, Mattias and the rest of F/L staff and all you guest that made this a night to remember.

The food
Homemade crisp bread made of bark flour served with home churned butter made from Yak milk.

Crispy pigs ears from a Linderöds pig. Served with accitulated cream flavoured with roasted, dried heads from prawns, saffron and ginger .

Live sea urchins from Norway & Swedish Ostrea edelius oysters.

Coal flamed Swedish Yak with it’s own tallow & ash. Served with smoked eel fom Mälaren & bleak roe from Per Vidlund, crispy onions with dried reindeer penis.

The taste of blood with potatoes, apple pickled cabbage , heart from an elk & preserved lingonberries.

Raw scallops from Ingemar Johansson with the last wood sorrel & sea weed emulsion.

Monkfish from Hitra wrapped in sea weed then cooked in hot stones. Served with butter cooked sweet onions, pickled rofus milk- cap, toasted bread, the sediment from this years spring rape & white Alba truffles.

The first lamb from our own breeding in Askersund. Algeas, butter fried black cabbage & winter truffle.

Veal kidney grilled in it’s own fat. Pickled mustard seeds, puré made of onion grilled over charcoal over the night. A touch beurre noisette.

Roasted red feeted partridge with pears, mead, brown sugar, potato onion & hazelnut.

Bleu de Termignon.

Ice cream of fresh yeast with duck egg yolk, whipped beer & rasin water.

Porridge of parsnip with goat milk & apple seed oil.

Yellow girolles with dries apricots and rape seed oil powder.

Fermented garlic & burnt sugar.