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Amaya * & Hakkasan Mayfair

2012-02-01T21:19:00.000+01:00

We spent our Sunday trying to find some sweet spots in London and our choice for a shopping-lunch was Hakkasan. We have a a lot of friends that really like the original restaurant that has * but it was closed so here is the one in Mayfair.

The front is sleek and cool
The menu is like all asian restaurant very big
Me and Per went for dumplings for starters that was ok
They have created a nice restaurant with a lot of sections so it feels smaller than it is...

I´m afraid that you can´t see more than this cause a manager told us to stop taking photos.

So how was it? The maincourses was also okey but nothing extraordinary...

It would be fun to visit the original Hakkasan and eat a lot more and see what we missed;)

We love etno food so we called the * Amaya after our lunch and luckily they had a table that night!. It´s not often that you get the chance to dine at a fine dine indian restaurant so what is the difference?

A little bit fancier than the average celler in Calcutta ;)

The menu was quite big and covered a lot of different styles so we took everything from vegetarian salads to lamb, tandoori-style, seafood and some nice drinks to start with.

The waiter was really friendly to begin with and helped us to make some good pick. He told us that it was ok to take photos if we were discrete but after the first couple of dishes the manager came and told us that their policy was no photos due to ther posh guest. We told him that was ok if it was their policy even if we didn´t care about their guest and only wanted to take pictures of the food for our blog. He made a little bit to long story about this so you can think of him as a party-pooper.

I won´t bore you with talk about their food but I can say that it´s a little bit too expensive and some of the times not as well executed that you might think. We finished our meal with 2 pieces of lambchops for 15 pounds that was very well done and with as much stuffing as lamb meat. We took 1 bite each and leaved everything and told our waiter that it was a very sad dish and we got a surprise when he told us that he thought the same (because they do it well done ) and that he was happy that we didn´t order the half duck..... why the hell didn´t he tell us not to take it? And why does it appear on the bill later on??

I wasn´t bad most of the time but it wasn´t good enough to go back....

20 by 8 " ZERO WASTE "

2012-02-01T20:59:00.007+01:00

In the beginning of last week I was invited to Tallin to a dinner at restaurant Neh and a concept they call 20 by 8.
Restaurant Neh is a restaurant in an old building in the outside of Tallin and is where the owners and crew from Pädaste Manor in Muhu Island and Alexander restaurant ( voted as best restaurant in Estonia 2nd time in a row ) is cooking in the wintertime when the manor is closed.
Neh, if I understood everything right is more in to comfy food and more of a bistro feeling than fine dining and to inspire and challenge the kitchen and guests they have started the on off dinners " 20 by 8 " with different themes. This night was " Zero waste " and was based on a reindeer they had got from the finnish lapland.

Head chef Peeter Pihel is a young talented chef that runs a kitchen with chefs that has been away to kithens all over and is now focused to create something they call Nordic Island cuisine. And it seems that people has started watching what they are doing, Peter was chosen by " Der Fineschmecker " as one of twelve young chefs to watch in the future...

First time in Tallin and I got the chance to see the Old town, just a shame that it was so cold but it seemed to be a nice city.
When I arrived at Neh the guests was were starting to arrive and we was greeted with a glas of bubbles and some mingling. One of the owners, Martin presented the evening and after that we took the stairs up to the diningroom and a big U table.

The dinner was as I told earlier based on a reindeer and this was what we were served this evening:

Appetizers served on a wooden tray
Salted and dried reindeer heart, smoked cod mousse with blood crust, blood and spelt crisps
liver and pork lardo foam and herb mayo

Bone marrow on roasted sourdough and White fish roe on a tartar with marinated ramson stalks

" Souvas ", 4 weeks cured reindeer slices with roasted pumpkin cream, marinated crosne from there own gardens
shaved Tridura cheese from Oviken in Jämtland and a raspberry vinegar - rapeseed oil dressing
Served with a small glas of vodka, hahaha ! maybe in the Baltics and Russia ;)

Brain and lung sausage ( made by chicken meat, potato starch, poached brain & lung, salt, pepper made in pacojet) and an
apple cream, kohlrabi and a bay leave foam

Poronkäristys
a classic finnish way of making a reindeer stew, there were some chefs from Helsinki who explained the way of doing it with snow.....

Reindeerrump with a Reindeer croquet of tongue, cheek, neck with marinated salsify, shallots baked in sea salt, rosehipp ketchup, Muhu soil and a hay ash cream with mushrooms

Quince posset with a raspberry vinegar marengue, caramelized butter ice cream and sea buckthorn sponge cake

The food was well cooked and as I have told you before I really enjoy this kind of dinners where you meet people you never would have met before. The best dish for me was the dish of brain and lung that worked really well with the apple and kohlrabbi.
I had a long and inspirational with Peter about scandinavian cooking in general and it will be interesting to see how they will progress in the future. Good Luck guys ( and girls ) !

Martin Picard at Vassa Eggen

2012-01-31T21:57:00.001+01:00

In the end of last week Vassa Eggen had Martin Picard from Au Pied de Cochon in Montreal, Quebec in the kitchen för two days.
We knew that it was a rather unusual dinner coming up, but don´t think anyone guessed it to be like this, bisarre and decandent. For those of you who don´t know who he is he was one of the first "nose to tail " chefs with a special focus on pig and foie gras. In fact, the restaurant is the biggest buyer of foie in the world......

It was a little bit odd start to the dinner because they were not ready with the tables for the next sitting so we had to wait for something like 45 minutes before the other diners left the diningroom. Then it was almost a pumping atmosphere in the bar, packed with people all talking with friends leaving, some with doggybags others saying that they were stuffed beyond .....
What should we drink to this was our question, no one wanted to tell us what we were about to eat ?

The menu started with a Maple Daiguiri with a maple siphon foam finished at the table. We went for the set beverage after talking to the staff.

Before telling you about the food, I sadly have to say that the service in our opinion, except for some highlights were far to low. It doesn´t matter if it´s a one off dinner, should it be that hard to know that few amount of dishes and ingridients ?? Coming back to this in the end....

So how was the food ?

Well, it started off with some snacks before they bombarded the table with a whole duck, that was a little bit overcooked but managed to be quite moist anyway due to it being served whole.... served with stuffed squid and black ink pasta and different sauces.. A big serving of tripe and meatballs and temakis filled with reindeer topped with a quail eggyolk.
All the dishes this evening was served in the way of sharing food and master carver Ölwe took the knife and sliced the duck, nothing for ordinary restaurant customers ;) but it didn´t seem to be that many of them out there this evening...

The second serverings were bisarre to say the least.
A boudin tarte was the dish good but compared to the other dishes it was quite ordinary ;) , the rest was a different thing... Complemented by a WHOLE baked foie gras with Perigord truffles with half a baguette ?? WTF ! this was also nothing for scared guest being baked quite light...
And then the pigs head made entrance in the middle of the table. A pig crispy head with the front of a lobster hanging out the mouth ! We all went crazy exploring everything and Niklas found a kind of meat/muscle inside behind the ear that tasted great, the eyes and so on......The lobster tail was dingling just waiting to be teared apart. After this we were getting quite stuffed.

We had choosed to go for the more decadent menu so now was the cheese course consisting of melted Änglunda cheese from Jürs ( insted of a canadian cheese they normally use ) topped with sweetbreads, brain and foies gras.
Fun dish but when thinking of us paying 250 sek times 5 ( something like 125 + euro ) isn´t exactly priceworthy in my opinion.

After this we got a big serving of maple meringue and then they made " maple tire " on snow of reduced maple suryp from Blaxsta.

Then, when everything was served the waiters seemed to dissapear in the back areas and this has to be the first dinner that is is finished by a guard lighting up the room asking everyone to finish.....! It isn´t our fault that no one want to take our bill or that we were almost an hour behind schedule..... and this was almost all of the guest..... so sad. As I said earlier, the service this night was nothing to write home about.

The food was more fun, crazy and bisarre than a fantastic meal.... But we had great company at our table so it was a fun dinner.
Can´t remember when I was that stuffed, this was at least as having to tastings menu after each other due to all the fat...

Menu Decadent

Maple Daquari
*
Oysters & Oreilles de Crisse
*
Temaki Caribou
Tripe and Meatballs
Duck and Calamari " The Black Tide "
*
Boudin Tart
Pigs Head & Lobster
Whole Foie Gras and Truffles
*
Cheesecake witn Maple Meringue
Tire on Snow

" Complement - Menu More Decadent "
Cheese Service, Änglunda with Sweetbread, Brain and Foie Gras

Ekstedt

2012-01-29T22:21:00.003+01:00

Ekstedt is the new restaurant runned by famous tv chef Niklas Ekstedt and it´s dedicated to grilled and smoked food. This is the first thing that will hit your nose, the comfy feeling of burnt tree and sitting ouside at a campfire..... this will also make your clothes smell like that so dress smart ;)
I thought the interior made by the young talented girl that also has made the design at Djuret and Pubologi was so spot on and we got lucky because when we came two seats by the kitchen counter got available with head chef Gustav Otterberg ( who was att Leijonornet when they had * and cooked nordic ).
The atmosphere was great, quite busy even if it was tuesday evening and we were taking care of by Linda who last time served us at Oaxen this summer and another waiter who gave us good service.

They have a menu consisting of dishes that i somewhat inbetween starters and small mains, they also have a 4 course menu for 680 kr ( i think it was ;) We went for the regular menu. Prices ranged somewhere at 150-280 per dish with desserts at 145 kr

We had a really nice appetizer of mini pizzas with truffle, could have eaten unlimited number of these ones, great !
Two different kinds of nice bread with home churned butter followed after.. bread and butter mmmm....
Swedish squid with burned leeks, lemon and garlig was the first dish, Sara got a similiar version, good start!
Next on line were warm smoked sweetbreads with creamed " called gratin " potato, egg and truffle, and this was also really good, the smokiness added that extra touch to the dish, the vegetarian dish var a baked seleriac with fennel and salsify.
The dessert were baked icecream on a almond cake with raspbeery jam and tarragon icecream. To be honest this icecream tasted a little bit like oysters to start with ;)
The baked donuts with wood oven fruits baked with chili and garlic that was bourbon flammed and served directly after was really yummy !

The food it quite straight forward with a twist and it´s really well cooked with a comfy feel over it. It´s nice that they have gone for a food concept and only that.
As I said earlier, spot on, this is the type of restaurant I have waited for in a while when everyone have been doing similiar take on at restaurants... Hope to come back in a near future ;-D

Matbaren * Mathias Dahlgren

2012-01-27T21:56:00.004+01:00

The day after Chef of the Year, congrats once more Klas Lindberg, Lars came down to SHTLM for the event at Vassa Eggen.
For lunch we couldn´t resist of going to Matbaren once more.... and it showed to be as nice and fingerlicking as always.

Personally I really like the modern way of cooking with scandinavian products flavoured with Asia that the kitchen showed in the scallop, clam and oysterdish with a mushroom broth to drink, really yummy. Maybe not as sophisticated is the Momofuku inspired beef buns, fingerlicking was the word ;)
After that I had to go for Swedish meatballs because I had eaten almost everything on the menu, but that was a good choice, this is the way this classic dish should be like.... Lars had a cocotte of fish, shrimps and crayfish with lemon tapioka, broccoli and dill.
They had a new dessert, blueberry sorbet with an great oat ice cream and caramellised raw milk was great, the oat ice cream really stood out. Lars went for a dish of baked cauliflower topped with truffle, hazelnuts and gruyere, don´t need to say more ;)

Matbaren is as I said for a while one of my favorite interiors in Stockholm and is a really safe pick if you want to eat yummy food.

Head chef Martin took us on a tour to show the new diningroom and talked a little of the idea of having a menu mainly based on vegetables, thanks for that !

The Ledbury **

2012-01-22T14:04:00.006+01:00

The Ledbury is a classic fine dine establishment with ** in the guide and they ranked as no 34 and highest new entry on last years Pellegrinos 50 Best. It was with high expectations due to numerous of great reviews that we entered the door in Notting Hill and the look and feeling of the restaurant gave us the vibe of a classic high class diningroom.

We were still feeling the Roganic-meal the day before and having dinner at Hedone some hours later made us choose a three course from the a la carté. Hanna went for veggies as usual and me and Per picked the stuff that sounded interesting an the ones that the friendly waiter recommended us.

Their famous flamed mackerel was fantastic and their other signature "Truffletoast with Saint Nectaire" wasn´t to far behind…both this dishes matched their reputation and is definitely recommended to try!. If we knew this we might have picked more starters because no other dish came up to the same level of execution. In fact, the food was very nicely done but it was a little bit too classic without the inspiration the starters showed.

The Ledbury is definitely a good pick if you want to have a classic and traditional fine dine evening !

Here is our pick and some photos from our lunch:

Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Shiso

Hampshire Buffalo Milk Curd with Saint-Nectaire,
Truffle Toast and a Broth of Grilled Onions

Cauliflower and Broccoli with watercress

Roasted Breast and Confit Legs of Pigeon
with Red Leaves and Vegetables, Foie Gras and Plums

Sika Deer Baked in Douglas Fir with Beetroot
Dried Blackcurrant and Smoked Bone Marrow

Root Vegetables Baked in Salt and Herbs with
Hazelnuts and Roasting Juices

Caramelised Banana Galette with Salted Caramel,
Passion Fruit and Peanut Oil Parfait

Pavé of Chocolate with Milk Purée and Lovage Ice Cream

Passsionfruitsoufflé with ice cream

The best bread was with bacon and onion

DN:s prize " GULDDRAKEN "

2012-01-20T01:11:00.003+01:00

Back from London to a snowy Umeå.
We have had some good days and visits that I hope that you will be able to read this weekend.
Have to say that it seems that this year will kickstart first with our London trip and next week with a lot of interesting things. On Monday I will travel to Tallin for a concept dinner called " Zero waste " on Tuesday I`m going to Stockholm and a first visit to Ekstedt. Wednesday is " Chef of the year " were I will speak at a seminarium and see the contest and dine at the banquet.Thursday there is a guestplay by Martin Picard at Vassa Eggen, it´s going to be decandent !
Then it´s time to start working with our own things and in march were going to Copenhagen to visit producers and hopefully a long awaited re-visit at NOMA. Then in April it will be something but right now, looking out from the window seeing a snowy landscape I might choose sun and blue water instead of urban dining experience ;)
Hope to be able to put more time and effort for making this blog more fun to read.

Today it was announced who won the " gulddraken ", the big newspaper DN once a year have a prize in form of a golden dragon.
They have different categories and this year infamous AA Gill for the first time handed out a " Guest dragon " ( not sure if that is the right word for it but..... ;)

The categories with winners and nominees:

"LUXURY "

Gastrologik - what fun for Jacob and Anton to recieve this after such a short while...... congratz !!
nominees: Frantzen-Lindeberg and Mathias Dahlgren

BAR
AG - big applaud for Eric and crew !
nominees: Little Quarter at Marie Laveau and Pontus !

" Mid class/Midbudget "
Chez Betty - was fully book the time I tried but has fast been a beloved place for people in the business and people who love food
nominees: VOLT and Mäster Anders

" Budget "
Blue light Yokohmama
nominees: Ramen Ki-mama and La Neta

Of these I have only been to La Neta so I can´t say anything ;)

" Bargain "
Pontus ! won with there crazy offers called birdie nam-nam so if you come early and walk before 7 you pay have the prize of the food and it´s also the same if you come after 22 ........
Nominees: NK cheese and charcuteri and Palmyra Kebab

AA GILL " guest dragon "
Winner here was Gastrologik who I guess will have some bubbles tonight !! ;)

Have to say that I think that Stockholm right now is one interesting place to eat in....

Matstudioprogram vinter/vår 2012

2012-01-11T14:04:00.001+01:00

Hejsan på er !
Här kommer så det efterlängtade mailet.
För att göra det så rättvist som möjligt så tar vi de första dagarna alla bokningar via mail inget annat.
Bokningsförfrågningar är inte giltig förrän man får en bekräftelse av oss ( av erfarenhet vet vi att det kan dröja nån dag direkt vi skickar ut brevet )

Vi ber er att vara observanta på gällande bokningsregler då vi kommer att vara hårda på det i år.

Viktigast av allt, var tydlig med er förfrågan .
Vi måste, för att kunna göra en bokning ha: Vilken aktivitet/dag + ev sittning som ni önskar + fullständigt namn och telefonnummer, samt ev alleriger el liknande specialkost

Hoppas ni tar chansen att ha kul med oss !

Mvh
Per, Lars, Perka, Joel och Fredrik
DUÅ
090-7800303

MATSTUDION VÅR/VINTER 2012

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VI VILL GÖRA UMEÅ TILL EN GODARE PLATS ATT LEVA I OCH DÄRFÖR TAR VI I ÄNDA FRÅN TÅRNA DENNA VINTER/VÅR OCH PRESENTERAR EN LÅNG RADDA AKTIVITETER I STUDION SOM VI HOPPAS SKA FALLA ER I SMAKEN….

VIKTIGT ATT VETA:
VI TAR OSS RÄTTIGHETEN OCH FRIHETEN ATT STÄLLA IN DE AKTIVITETER SOM INTE KOMMER UPP I TILLRÄCKLIG ANTAL FÖR ATT KUNNA GENOMFÖRA ARRANGEMANGET.
BOKADE PLATSER SKALL LÖSAS UT I BUTIKEN SENAST EN VECKA EFTER BOKNING ANNARS SLÄPPER VI BILJETTERNA.
DESSA SES SOM EN BILJETT TILL VILKEN FÖRESTÄLLNING SOM HELST OCH PLATSER SOM INTE UTNYTTJAS SES SOM FÖRBRUKADE OCH ÄR HELT OCH HÅLLET ENS EGET ANSVAR. DETTA GÄLLER ÄVEN AVBOKNINGAR.

" PROVA VIN MED MIMI "
MIMI GÖR ÄVEN DENNA SÄSONG NÅGRA KVÄLLAR MED VIN I FOKUS FÖR ATT HA LITE KUL MED OSS OCH ER...
PASSAR BÅDE DEN VANE PROVAREN SOM DEN OVANE. FÖR TEMA, SE NEDAN.
DE OLIKA KVÄLLARNA KOSTAR 595:- / TILLFÄLLE

" PORTVIN & OST " 16/2 TORS KL 19:00
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ALLT OM DETTA OCH MER DÄRTILL NÄR VI RÄTAR UT EV FRÅGETECKEN OCH PROVAR DESSA ÄLDRE GODINGAR MED OLIKA OSTAR.

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DESSA KVÄLLAR HAR NI CHANSEN ATT KOMMA HIT OCH LAGA MAT TILLSAMMANS MED PERKA OCH JOEL MED OLIKA TEMAN UNDER SÄSONGEN.
ALLTID LIKA TREVLIGT OCH LÄRORIKT....
BEGRÄNSAT ANTAL PLATSER VARJE GÅNG 995 :- / TILLFÄLLE ( EXL. EV. DRYCK)

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VI ANVÄNDER OSS FÖR LITE AV OLIKA FÅGLAR OCH HUR ÄR DET DÄR MED TEMPERATURERNA EGENTLIGEN? DÄRFÖR SÅ FOKUSERAR VI PÅ OLIKA FÅGLAR, LÄR OSS STYCKA, HELSTEKA, SÄTTA FONDER OCH LAGA GODA RÄTTER.

" DILAMM " ONS 21/3 KL 18:00
ETT TIDIGT VÅRTECKEN ÄR DE MJÄLLA DILAMMEN FRÅN PYRENÉERNA, DESSA LAGAR VI GODA RÄTTER PÅ MED VAD SÄSONGEN ERBJUDER...

" SPARRIS & PRIMÖRER " TO 19/4 KL 18:00
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"GRILL, BBQ & SMOKING " TI 22/5, ONS 23/5, TO 24/5 KL 18:00
EN KVÄLL SOM HANDLAR OM DIREKT OCH INDIREKT GRILLNING, RUBS, GLAZER OCH ALLT DÄREMELLAN….DENNA AKTIVITET KOMMER TILL STORA DELAR ATT HÅLLAS UTOMHUS.

" VÅRMIDDAG 2012 " LÖ 12/5 995:- FÖR MATEN
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TVÅ SEPARATA INTIMA SITTNINGAR MED VARDERA 12 OCH 14 PLATSER
17:30 I " STUDION " OCH 19:30 I " BUTIKEN "

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ÄR NAMNET PÅ VÅRT OCH DARREN PACKMAN FRÅN WWW.BEERSWEDEN.SE KONCEPT DÄR VI HAR SATT FOKUS PÅ DE BÄSTA OCH ROLIGASTE I ÖLVÄG!
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18:30 " BUTIKEN ", 20:30 " MATSTUDION " 500:-/TILLFÄLLE

FRE 3/2 - TEMA EJ SPIKAT
FRE 23/3- TEMA EJ SPIKAT
FRE 27/4- TEMA EJ SPIKAT
FRE - 25/5 TEMA EJ SPIKAT

" CHOKLADPROVNING " 295:-
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VI PRATAR RUNT OM DENNA FAVORIT BLAND RÅVAROR OCH PROVAR SEDAN CHOKLADEN MED OLIKA SMAKSÄTTARE, OST MED CHOKLADMARMELADER SAMT PRALINER.
MÅ 26/3 KL 19:00
MÅ 23/4 KL 19:00

" GÄSTSPEL HOS OSS PÅ DUÅ " - INTE KONSTIGARE ÄN DET LÅTER, VI VILL KRYDDA UPP STAN MED LITE NYA INTRYCK

" SPECIALKAFFE MED MATTIAS FRÅN ROSTERIET JOHAN & NYSTRÖM "
ONS 15/2 KL 19:00 295:-
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" LAGRAD BALSAMICO & OLIVOLJA - EN KVÄLL MED MIA / OLI OLI " TO 1/3 19:00 395 :-
MIA DRIVER LILLA IMPORTFIRMAN OLI OLI MED FINGERTOPPSKÄNSLA OCH HAR LYCKATS VÄLDIGT BRA MED ATT JAGA RÄTT PÅ INTRESSANTA SPANSKA OCH ITALIENSKA KVALITETSPRODUCENTER.
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I KOSTNADEN INGÅR EN FLASKA 7 ÅRIG BALSAMICO OCH OLIVOLJA FRÅN MARQUES DE VALDEUZA TILL ETT VÄRDE AV CA 360:- SÅ MISSA INTE DENNA CHANS!

" VINPROVNING OCH DELIKATESSER MED PATRIK & DRAGAN "
ONS 14/3 19:00 595:-
VI GÄSTAS ÅTERIGEN AV DENNE GODA VÄN FRÅN GASTROIMPORT OCH MED SIG HAR HAN GODA CHARKUTERIER, OSTAR OCH INTE MINST SKÖNA DRAGAN SOM ÄR EN SKÅNSK MAT OCH DRYCKESPROFIL.
DETTA BLIR EN LÄRORI OCH AVSLAPPNAD KVÄLL MED MÅNGA SKRATT, GOTT I GLASEN OCH RIKTIGT GOTT PÅ FATEN…..

" SINE QUA NON" ONS 18/4 19:00 PRIS CA 1200:- BEROR PÅ ANTAL DELTAGARE
ÄR NAMNET PÅ IKONEN MANFRED KRANKLS OMSUSADE " GARAGEVINER ". VARJE ÅR SLÅSS VINENTUSIASTER VÄRLDEN RUNT FÖR ATT FÅ TAG PÅ NÅGON FLASKA FRÅN HANS MINST SAGT STRIKT BEGRÄNSADE FÖRSÄLJNING. DENNA KVÄLL ÖPPNAR VI UPP VÅRT LAGRINGSSKÅP FÖR EN MINST SAGT TUNG VINPROVNING OCH SOM GRÄDDE PÅ MOSET GÄSTAS VI AV MAGDALENA PÅ VINHANDELN DIVINE SOM KOMMER HÅLLA PROVNINGEN.

" SKANDINAVISKA HAV" GÄSTSPEL AV EMIL ROSÉN
LÖ 2/6 KL 17:30 MATSTUDION, 19:30 I BUTIKEN SPECIALMENY+DRYCKESPAKET 995:
VI ÄR VÄLDIGT GLADA ATT ÄNNU EN GÅNG FÅ RIKTA FOKUS MOT DET VÅRA HAV HAR ATT ERBJUDA I FORM AV MODERN SUSHI, SASHIMI OCH GODA GREJER..
VI GÄSTAS AV VÅR GODE VÄN TILLIKA SKICKLIGE RISKNÅDAREN EMIL SOM VANLIGTVIS HÅLLER TILL I STOCKHOLM. VÅR VANA TROGEN SÅ BLIR DET ÄN LÄNGRE MENY MED LÄCKERHETER. TVÅ SMÅ SITTNINGAR ERBJUDS DENNA KVÄLL.

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FREDAGAR: 10/2, 17/2, 24/2, 2/3, 16/3, 30/3, 13/4, 4/5, 11/5,
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KAMPEN GÖR ETT GODARE UMEÅ FORTSÄTTER, SÅ HÄNG MED!

2011 was a good year - my list of hits and misses

2011-12-23T23:07:00.006+01:00

Puh! after have spent almost all my time the last month at the store and studio I have say it´s really nice being home.
So how about trying to put down some comments about my experinces of the year...

I`m not always that happy for all lists and guides, this year I have to say I really started to be pissed at the 50 best list..... There is a lot to question about the ranking, places, voting, PR and everything around it but there is something seriously wrong when some of the restaurants really isn´t interesting at all.

SO here is my list:

* My best visits ( with no places due to the fact that you can´t really compare the experiences... )

SAWADA - Tokyo
6 seats in front of a massive woodbench, one master and his assistent and the best looking tuna fridge you can find. So ZEN like and in totally perfection in every detail. Almost impossible to get hold of and I understand why, this was quality that I hadn´t experienced before even at other high acclaimed sushiplaces.

SAISON - San Fransisco
Joshua Skenes is cooking one of the most interesting food in the states as I see it and after having spent an evening at the kitchen table I just want to come back for more and more..... So nice atmosphere and service from both kitchen and waiters, this is a place in my style.

THE AVENUES - Chicago
Two starred restaurant at the Peninsula Curtis Duffy served me a very nice menu that really got me in the mood. I was lucky to get seats opposite to the kitchen and everything around the decor from Cristofle champagne wagon in silver was flawless this evening. It will be fun to see his new place.

Frantzen-Lindeberg - Stockholm
I`m really glad to say that there is a swedish restaurant in the top.
On our visit to the restaurant and the gardens in september the menu that Björn with crew cooked for us was on a very high international level based on scandinavian produce, without a doubt *** in my book, sadly not in Michelin ;(

* FINALLY ! was about time.....

- Gargouille and coulant at Michel Bras - what a landscape and when the food were at it´s best it was something really special
- Oysters and Pearls at The French Laundry - do I need to say more ?

Both these dishes is really on the top list for a single dish, perfection in every single aspect..

* HOPE THAT PEOPLE WILL FIND OUT next year
What a fantastic place Mistral is. Fredrik Andersson is a genius and is one of the chefs I really hold high in the country for his own personal style and mission. It´s a shame that there is so little guests who travel the small distance from the city to Gamla Enskede...

BEST FISH
No one had a chance against Sawada this year... outstanding ! runner ups TFL with the oysters and pearls, Fäviken and F/L with the crayfish, the fake shark fin soup at BENU was there to

BEST MEAT
hard one, had a fantastic Haneda beef in Tokyo, F/L had a fantastic venison in two servings but I think the prize goes to The French Laundry for the Snake River meat, fantastic taste and quality

BEST DESSERT
The pineapple dessert at The Avenues

BEST DUCKLIVER
Michel Bras duckliver had an amazing texture and flavour, cutting it with his special cutlery was pure joy

BEST VEGGIE
Michel Bras Gargouille, runner up is Saison Brassicas and Fredrik Andersson dishes at Mistral

BIGGEST VEGGIE
The signature dish, a sweet potato at tempura restaurant KONDO ** was huge to say the least.....

BEST WAGON
ROLI ROTI in SF really had me wating for that lovely pig...

BEST PASTA AND PIZZA
Flour and water in SF was worth the two hour wait

MOST EXPENSIVE BAR
must be The Aviary waiting for my table at NEXT but that was may be more on my side ;) were so many funny drinks and snacks I had to try ;)

BEST HOST
Debbie at BOND ESTATE were such a lovely women who really gave as a visit to remember and also hooked me up with the chef at NEXT so I got the chance to taste Paris 1906

WORST SERVICE
The staff at Ubuntu really have to step it up..... got two dishes even before ordering our apretifs, and it didn´t get much better after that.

BYE BYE !
Magnus and Agnetas restaurant Oaxen in the most amazing setting closed after the summer and what a job they have pulled on that small island in the archipelago. Now they run a shop in the city selling home cured, sausages and other good things. Also read somewhere that they also have Magnus signature pigshead for sale.....Soon I hope that we can sell Magnus lovely stuff.

BIGGEST DISSAPOINTMENT
Narisawa and Ryugin - both ** in the michelin guide and a 12th and 20th place on the 50 best. Well, it takes a lot more than that to impress me, the food for example..... a bit dated and uninspiring if being a bit honest.... Sometimes I really ask myself if people really have eaten on the restaurants they vote for....
And I have say that Ubuntu in Napa was far from what I expected....

ONE OFF DINNERS
The Atelje of Frantzen-Lindeberg and the re-opening of Leijontornet, know in the form of a concept called 12X8 were i sadly had to cancell my seat due to bookings at our own studio ;( Both are putting on a " all in " concept where there is very limited amount of guest each time, F/L is working more on a guestplay theme and Daniel Crespi and Mikael Einarsson at 12x8 is more into more classic dishes and fantastic thing in the glasses..... Think we will se more of this in the future.

SHOPS of RESTAURANTS
Almost two years ago I told a restaurantmagazine that there were extra sale possibilities to the restaurantscene that the business didn´t took advantage of, this is a trend that really took of this year......
- Newly opened Gastrologik open a shop now in the end of december
- Grand in Lund re opened with one
- Magnus Ek skipped the restaurant and opened a shop at Mariatorget
- Köttbaren, the F12 group opened a well designad, maybe the word bar is more the truth and the meat more of a concept and and interior but who cares, it´s busy and another smart move from Melker and Danyel
- Urban Delli is still a success on Söder with the concept of foodstore/deli and restaurant/bar

MOST UNIQUE EXPERIENCE
Have to say Fäviken on this one, call it a concept or is it ? Magnus Nilsson with crew cooks food in the most natural way, presenting the produce from the nearby region in an honest way and with Johan Agrell in the diningroom there isn´t a question why people travel far to get here..... Sadly they are going more and more on international cookshows so our revisit was cancelled ;( but we will come back !

NEW OPENINGS
In Stockholm there has been popping up restaurants like mushroom, and not the average kind either.... Places like Jonas, Gastrologik, Ekstedt, Miss Voon, Leijontornet 12x8, Frantzen-Lindeberg and there will be more. The big question is if there will be more guests ?

Matbaren *

2011-12-05T21:16:00.002+01:00

In my opinion there is few places that has a design that attracts me as much as Matbaren.
World super star designer Ilse Crawford really captured something genuine and swedish in a very sophisticated way with the kind of social interaction that I like.
Went there once again on my last visit to the city and I don´t know what it is but it feels like Matbaren is going back to the roots from the beginning a little bit. Mathias is one of the chefs in Sweden that cooks food that can look easy but it is so perfectly executed so it doesn´t get any better...
Personally I`m not sure that the michelin star only was good for the restaurant, I have sometimes felt that it became a little bit to much of a * restaurant rather then a bar with gorgeous food. They have the ability of transforming street and comfy food to how it was supposed to taste in heaven, finger licking !
Prices can sometimes be a little bit over the top for some reasons ( read fresh water etc ).

This time we had:

Scallop and swedish squid - lemon, garlic and parsley
Sashimi of Salma salmon and fallow deer - ginger, jerusalem artichokes and trout roe
Ceviche on perch from Sankt Annas archipelago - lemon, fennel, black pepper
Fried wild duck and gnocchi - ginger, cabbage, spring onions
Pudding on the farm milk from Järna - cloudberry, licorice, roasted wheat sour dough
Te - honey, mint and lemon

See you next time.....

AOC - aarö & co Copenhagen

2011-12-05T17:47:00.001+01:00

En blåsig och kall decemberkväll besökte vi Restaurant AOC i Köpenhamn för att pröva deras meny Sensorisk aften med 10 rätter och åtföljande vinmenu.

I kylan kändes det skönt att ta trappan ned till källarens mysiga restaurang.

Kvällen inleddes med ett glas champagne till bränt bröd med proteinpulver som såg ut och kändes som aska. Dessutom getostkräm med forellrom med torkade laxflakes.

Därefter följde blomkålskräm med små blomkålsrosetter och ostronskyla i botten.

Till det friterade brödet serverades danskt smör. Kunde konstatera att även Danmark har gott smör :-)

Här kom knivmusslor i rödbetor med frusen rödbetsjuice tillsammans med dill och pepparrotscreme. Till detta rostat matvete.

Den slurpiga rödbetssglassen var mycket frisk.

Detaljstudie av kammusslan.

Därefter kom en carpaccio på kalv med krasse, löjrom och schalottenlök. Kunde även finna lite av de goda torkade laxflakes däri.

Detta var kvällen höjdpunkt - stekt rotselleri serverat med äppelskivor. Till detta en underbar hasselnötssås kryddad med gåsört.

Pocherad torsk med spiskål. Såsen utgjordes av luftig äggvita kryddad med citrontimjan och dill-olja. Vattenkrasse och broccoliblomma satte pricken över i:et.

En confit av kyckling och kalv med jordärtskockscreme och citronverbena och torkade lingon. I samma tugga erhölls upplevelsen av kött långkokt i bourgogne och frasigt stekta bitar kyckling med fräsch äppelsmak.

Bröst av gråand smakade gudomligt tillsammans lökmix med gröna nyanser och sås på lamm och gräslök. Även här med blominslag - en broccoliblomma.

Svartrot och krispig broccoli tillsammans med grönkål med grön sås. Mums.

Så här serveras dansk ost efter maten tillsammans med stekt rågbröd på AOC.

En variation på päron med frusen youghurt och grön granité.

Björksavsglass i selleri med maltkvistar och bränd maräng.

Hallonglass med mjuk marängglass och äggvitaflarn.

Sammanfattningsvis en mycket god uppvisning i excellent traditionell kokkonst. Gav mersmak och kommer nog besökas igen.

dinner at home

2011-12-04T19:42:00.003+01:00

Sorry for being quite bad with posting on the blog but the christmas frenzy has started......
Haven´t been doing more than working so nothing new under the sun more than some good shows at Norrlandsoperan and that kind......
Realised that I took some pictures from a "wet" evening some weeks ago.
Had invited some dear friends for dinner at home but I totally underestimated my work at the business that week so the time on my side was to say the least not on my side..... so instead of prepping well in advance it got a little bit rushed and a la minute ;) Well it tasted good and was great fun anyway !
Everyone brought two bottles of " something ", do I need to say it was a fun and looooong dinner hahaha !

All of you who were here, thanks ! let´s do this again ;-D

The menu for the evening " Black Truffle from France and Gotland and some veggies "

* Royal of cauliflower and truffle
* Egg 63.8 degrees, creamy jerusalem artichoke, trufflecaviar and toasted breadcrumbs
* Seleriac with toasted hazzelnuts, browned butter and truffle
* Pumpkin and truffle gyoza in a mushroom broth and some more grated truffle
* Lightly steamed cabbage in trufflebutter with salsify and kohlrabbi with salt rosted marcona almonds, cauliflower cream and truffle
* Pasta, truffle, truffle pecorino from Busti, new harvest olive oil and grated mushrooms
* Risotto with onions and chantarelles creamed with jerusalem artichoke and more truffle
* Warm cream of Comte extra and Tomme Basque with grated truffles

Finalists Årets kock 2012

2011-11-24T20:04:00.003+01:00

Today the last try out for the Chef of the year title in Sweden were held at Restaurangakademin in Stockholm.
Fredrik Lagberg and Daniel Räms were allready qualified after having won the first and second qualify rounds....
On the paper it seems to be a hard competition, a lot of good chefs with a lot of experience from competing.
The final is the 25 th of january so now it`s just back to the kitchen and start praticing for these chefs.

Leo Frodell, Pontus!, Stockholm
Albin Wessman, Stefan Eriksson Matstudio, Stockholm
Klas Lindberg, Klas Lindberg Mat & Vin, Stockholm
Daniel Johansson, Lux Stockholm, Stockholm
Fredrik Lagberg, Görvälns slott, Järfälla
Daniel Räms, Räms Mat & Gastronomi, Stockholm

Eleven Madison Park - The cookbook

2011-11-23T21:11:00.007+01:00

It arrived some books and disco in my mail last week and I will give you a sneakpeak of the one that popped directly into my top 3 of this year!. It is even so beautiful that I would say it´s one of the prettier of a long time.....the feeling is a little bit like the magnificent "Essential cuisine" by Michel Bras but with more thoughts around everything and the evolution of the restaurant.

It´s Eleven Madison Park - cookbook that i´m talking about if you didn´t figure that out...

They serve a menu all based around sucklingpig - nose to tail
The sweet stuff looks good:)
My daughter got totally caught up by this picture so we spent half an hour learning berries.
The book show all seasons and divide the reciepes into the chapters were it belong

A nice set up with puré
They have made a description of 24 h @ EMP and that is always fun to read,,,,

F/L Extreme dinner at the Atelje

2011-11-23T20:16:00.013+01:00

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.

Gastrologik

2011-11-21T21:10:00.000+01:00

Was really glad to get hold of a table at Gastrologik one of the days I were in Stockholm.
Anton and Jacob is two ambitious chefs who has the right background ( Gagnaire, Dahlgren, Barbot etc ... ) and now is living there dream of opening a restaurant, or living, I should maybe write working,.... ;)
They have gathered a small and competent staff and until now most of the talk has been around the fact that they don´t have a menu. As guest you have the choice of a three course meal or a six course, That´s it. The produce they use is shifting depending on what they can get hold of from suppliers and it sounded like it can be
The service, were informal but correct, exactly the way I want it, thank you Felix for taking such good care of us.
So how was the food ?
Well, we started of with some snacks, nice way to start the dinner.
After that we got our 6 course that turned out to be one more due to a extra course of potato and gotlandstryffel, didn´t argue about that ;) and I have to say that I was really happy for what we got in front of us through out the dinner. I guessed that it could be a little like Dahlgrens style of cooking and in some ways it was, clean with no fuss but with a little twist with ingridients or presentation and first of all, it was really good!
The interior is designed by Jonas Lindvall from Malmö and if you know his style it´s quite easy to see his fingers in this..... loved the "wooden on off piece " with cuttingbords that could be added to the base , such a detail!
As said, everything is focused on what is important, food and the produce. They are opening a boutique next door so that people can buy cheese from vilhelmsdal, bread, ingridients they use etc.
I will def. go there again when I get the chance ;)

Good luck boys !

Meny 10/11
Champagne
Veuve Clicquot Ponsardin Vintage 1995 MAGNUM

Snacks:
Chips of rootveggies and tapioka flavoured with carrotflowers

Appetizers:

Pumpkin puree with staraniseed, cinnamon and marengue
Horseradish icecream with horseradish crumble
Deepfried Sourdough crusted brandade of Ling

White wine:
Domaine de Boumard Savennières Clos de Saint Yves 2008

From the garden:
Black cabbage with bleak roe from Kalix on a bed of fermented and lightly whipped cream and crisps flavoured with pigs blood

From the fields
Risotto made out of spelt from Warbrokvarn and Gårdsost from Vilhelmsdal, pork belly and thyme

From the ocean or the lake:
Panfried scallop from Hitra with onion confit, walnuts, chesnuts and swedish cress

Extracourse:

Smooth potato pure with a cheesecream made of Gårdsost from Vilhelmsdal topped with Gotlandstruffle

Rött vin
Yves Cuilleron Saint-Joseph Pierre Sèches

From the farm or the forest:
Fried steak of reindeer and its tongue with tallow and pine needle baked potato with smoked algues and lichen

From the dairy:
Siphon Cream of the cheese ”Den Lilla Fästmön” on top a mash of " wild apples "

Pre dessert:
Sorbet of muscatgrapes and sweet wine from Gascogne

Desserts:
Sorbet of Cox orange apples with oat crumble topped with a sauce of aniseed herb and birch tree oil

Conserved apricots and figs with chocolate mousse on a bed of soft chocolate marengue and a foam out of black olives

Coffee candy:

Sugercrust with caramel and lemon, goat cheescake with cloudberry and liquorice and a marshmallow with chocolate

Restaurant Jonas

2011-11-20T21:26:00.005+01:00

It happens a lot right now in the restaurant scene in Stockholm.... I went down to our capital city to check out some of it last week so in some days you will be able to see how the extreme dinner at Frantzen-Lindeberg was, the young talented chefs that has opened gastrologik and the Matbaren. But that isnt´t all, Niklas Ekstedt is opening a selftitled restaurant with focus on the grill with Gustav Otterberg as head chef, he was cooking at Leijontornet when they were at the nordic peak and finally the place that I was going to tell you a little bit about right now.
Restaurant Jonas is divided into a restaurant and and a bar area with focus of more comfy food and wine. The aim of the restaurant is without a doubt to become one of the best restaurants in Sweden and Jonas who has experience from Bagatelle, Pierre Gagnaire, French Laundry and a second place at Bocuse D´Or has got himself a good staff so they absolutely has the possibility to pull it of due to the fact that he has Stockholms företagsrestauranger as investors.

They had just opened and rumours on the streets were saying that they are fully booked until march next year, well I don´t know if that is true but the pastry chef Daniel Roos had prepared a table for us after our earlier booking at Gastrologik that evening, we were really looking forward to it.

They started slowly with bookings to get everything right from the beginning so it wasn`t that many guest left when we arrived but who cares :) we met Henrik that also had been to the F/L dinner and got a sneekpeak at the menu. They had some nice details in the restaurant and the biggest showpiece must be the garden wall besides the old painting on the bricks.
Daniel, who is a member of the Swedish Culinary team had prepped two desserts for us.
One with milkchocolatemousse filled with a seabuckthorn panna cotta, chocolate cream, browned butter powder, seabuckthorn curd and marengue, cinnamon sponge, sugarcrisp with skvattram, seebuckthorn sorbet and chocolate snow ...... puh !
The second one was a mousse of artic raspberries, a cool liquerfilled tonkabeen sugar and a lot of other artic raspberry components.
Do I need to say that is was yummy ! I believe that both of us had the artic raspberry dessert as favorite but that could be due to the fact that we are proud nothern people or because I love that fantastic flavour of what may be the best berry in the country.

Next time in town I will eat there if I get hold of a table ;)

Good luck !

Oud Sluis

2011-11-20T18:50:00.000+01:00

This is a "guest"-blogpost from our fantastic regulars Ronnie and Chatarina that are crazy enough to take the bike around sweetspots of food and wine!- Enjoy :)

En lördag på DUÅ under våren 2011frågar vi grabbarna om kulinariska förslag till vår semesterresa genom bl a Nederländerna i sommar, och får genast svaret:

-Ja, ni måste försöka få bord på Oud Sluis

Hemma slänger vi genast iväg ett mail till restaurangen. Majorie svarar "Vi är fullbokade hela 2011och släpper platserna för 2012 i september. Men jag sätter upp er på väntelistan...

Väl framme i Sluis i Seeland, södra Nederländerna vid Atlanten slänger vi oss på cyklarna. Vid halv 5 kommer vi till Oud Sluis och precis när de sista lunchgästerna lämnar restaurangen, knackar vi på och får träffa Majorie.

- Hejsan, vi står på väntelistan. Ingen plats ledig? Så synd. Vi kommer att vara i Sluis i tre dagar i fall ett ledigt bord dyker upp, det är bara att ringa.

Vad gör man i Sluis i tre dagar? Åker till Brügge....

...

Dagen efter strax efter 17.00 på gågatan i Brügge ringer mobilen.

-Hello! This is Majorie, I know it´s a short notice, BUT we have a table for two at 19.00. Can you get here until then?

-Oh - YES!!!!

Snabbt ombytt och på plats i tid till 19.00...

Sergio hälsar oss personligen välkommen med en användbar notebook.

Lite smått och gott vid sidan av. Olika typer av bröd med fettröra med salvia samt jordärtkocksröra med tranbär. Därefter följde tre amusers;

Vacker amuser med skaldjurstema.

Lite interiör med gott smör och champagne i förgrunden.

Cayenne hittas här och kommer igen i kommande mumsbitar

Även Nederländerna har sill.

Från trädgården hämtades inte bara inspiration

Närbild på sillen.

Och nu till menyn...

5 x krabba med smak av pepparrot, lavendel, kryddor från trädgården och frasiga alger. Till detta en sauvignon blanc från Sydafrika, Almenkerk.

Lite närmare... Notera den flockblommiga kryddan.

Ljummet ostronvatten med mjölkskum med anstrykning av cayenne till...

Languster med kryddning från Bali, baby-purjolök, marinerad sallad och limetofy. Till detta ett rosevin från Languedoc - Bergerie l´Hortos (grenache, syrah och mouverde)

Närbild där den gröna sparrisen kan skönjas.

Fois gras och pastej med körsbär i olika former - allt från färska söta, fräscha friska i gele till torkade kokta i balsamvinäger - och rosenblad. Till detta ett rött vin gjort enligt den traditionella metoden (!) från Languedoc; Domain Saint-Jean du Noviciat.

En lite närmare titt....

Sergios berömda fisksoppa, version 2011. Denna kan inte beskrivas - bara njutas. Observera den egentillverkad ketchupen i mitten. Till denna en Crozes-Hermitage "Cést les Printemps av Dard et Ribo"

Ett mellanstick med tomat och vitlök i variation.

Sommar-rådjur med babymorot, rädisor, krämig örtpolenta med pistache samt mandelcreme. Till detta en portugis på druvan sousao - Sousao från Quinta do Vallado.

Den stekta briochen smälte i munnen.

Ett urval från ostvagnen - gott men inte i nivå med kommande desserter.

Så kom vi inte på det söta - choklad i sjöfruktsvariation. Närheten till belgisk kunskap på området var uppenbar; knapp nådde chokladen munnen innan den smälte till en underbar upplevelse. Sorbet bjöds att svalka mellan varven. Till detta en Banyuls Rimage, Domain du Traginer från Roussillon.

Jordgubb i variation - så gott att kameran inte kunde hållas stilla. Till jordgubbarna kom smaker från verbena, yoghurt, vit choklad och rödbeta. Varvet runt bjöd på jordgubbs-glass, -sorbet, -mousse och inlagd jordgubbe samt en perfekt mogen färsk jordgubbe. Till detta en ungersk sekt - Saint Istvan rosé Pezsgo royal sekt.

Samma darrhänthet gav hallonsymfonin - hallon i olika former med smaker av lychee och havtorn.

En hallonmacaron och hallonkaka med hallonflarn. Till hallonen bjöds en ny bekantskap - en 1993s riesling auslese från JB Beckers Wallufer Walkerberg. Den fick oss att lägga om semesterrutten något så att Becker kunde besökas hemma hos sig.

Därutöver bjöds vi på en 1983 Chateaux Belair Saint Croix du Mat, Sauternes - ett flaska som var äldre än vår sommelier. Till detta bjöd Sergio på skön housemusik, intressant musikval... Loveparade var inte långt bort.

Här jobbas i köket hos Sergio

å så toaletten, saknade varmvatten men kompenserade detta med spejsig interiör.

Hemgång :-)

Fine Food , Stockholm

2011-11-20T14:42:00.005+01:00

This is Fine Food out in Hammarby Sjöstad, a nice "deli" run by Anders and Petra. They have been running the store for a couple of years and has recently gone more towards offering lunches to a bigger crowd, stuff from the bakey and food to take on the run.
The kitchen produces good stuff that suports the selection of cheese and meat
They got a fantastic location that feels international and could be in a big city

Anders has gone crazy in baking so he starts in the middle of the night to make everything " in house"
The kitchen is located in the end and we were lucky enough to get a table...
The choice for all of us were the chili and it was a great pick!

Anders is not only one of the most energetic people I have met, he is also a oformer chef so you will find the boss behind the counter...

Anders has 100 ideas runing at the some time and he was the man that showed us how great a cous cous can be when he imported some great stuff from a family in Tunisia.

It´s always inspiring to visit the Ölwe-couple and I hope it won´t be too soon until we meet again!

IBU OKA , Ubud , Bali

2011-11-17T22:01:00.007+01:00

This place was recommended by zwampen as one of the best places to eat pig in the world!. As we share the interest of fat & crispy pigs I just had to bring the family there on our vacation..We spent 25 days on the island so no- it was not the only reason to go- if you think i´m getting crazy;)

A sign that gives you hope

This lady was handling the pig at all of our visits. They had a nice line with people getting take away all time during lunch hours from that side

The veggies was hot and perfect for Hanna
crispy !!
The spicyness and the fatty tones gets you wanting more....and the crispy skin was worldclass!

They had different cuts on the menu but the special was with everything:)

The place was almost packed with hungry balinese people and tourists that had read about it in the travelguides. I suppose that the prices has increased with the number of visitors but it´s so good and still cheap .

This was a perfect hangout for lunch
A calm moment after lunch-service

I had to try the plate with only meat as a sidedish one time to see what it looked like. I was damn full after two plates...

I had to make my mind up if this was the best pig in the world and to get sure I ate not once but 3 or 4 times at Ibu Oka ( lost count) during our stay in Ubud. The answer is- It was awesome but it´s not the best...that one is still out there.....

Extreme dinner

2011-11-13T09:43:00.003+01:00

It´s starting to get close, tomorrow we all will now what the talented guys at Frantzen-Lindeberg is meaning with Extreme.
They are hosting on off evenings just opposite of the restaurant for a maximum of 16 p with a number of interesting themes and this is the first. After this, for mention a few of them is: Magnus Nilsson from Fäviken, Stephen Harris from the Sportsman, Tom Aiken, " To many chefs in the kitchen " and more..... Seems to be the place to be ;)

Finally

2011-11-05T00:02:00.003+01:00

Some people think it´s important to drive fancy cars, I think it`s more important to slice a cured ham the best way possible if doing it on a machine.... Finally it´s on its way home ;)

Invitation

2011-11-04T00:58:00.002+01:00

What can you say, sometimes it´s sad living in Sweden when you get a email like this......

Dear Friends of The Aviary and Next Restaurant:

Please join us as Chef Grant Achatz welcomes Chef Daniel Humm and Will Guidara to The Aviary for a cocktail party to celebrate the release of the highly anticipated Eleven Madison Park: The Cookbook.

The event will take place on Sunday, November 13, 2011. There will be two, two-hour events. The first from 6pm-8pm and the second from 9pm-11pm. Tickets are priced at $150 each and will include access to one of the events, a signed-personalized copy of the book, passed hors d'oeuvres created by the Eleven Madison Park kitchen team, and cocktails from The Aviary. Attendees will also have the chance to meet and mingle with Daniel, Grant, and Will.

Tickets will be sold on a first request basis. To check availability, please email us at elevenmadisonpark@theaviary.com. If space is still available, you will be emailed a form requesting which of the times you prefer and your payment information. We will confirm back with you once your form is received.

We look forward to celebrating with you!

Cheers,

The Aviary Team

I really liked my evening at The Aviary and NEXT restaurant earlier this year so I guess this night will be a blast.
Haven´t seen the EMP cookbook in real life but my meal there was more than nice so I guess that it will be goodlooking with some tasty recipes.

COUTELLERIE CHAMBRIARD , Thiers

2011-11-02T20:26:00.009+01:00

This was our first croissants and you will see that it was good to have them on our last day in France. This was after Laguiole and we were happy that we had seen the knives from Thiers and "Chambriard" before so we didn´t buy too much in the more famous town....

The store

The have some nice stuff in the window

And even more inside

This is knifes made in Thiers but branded as Laguiole as these knife don´t have to be made there. This is 4 different qualitys with the best to the left and a all fabric-made cheap one to the right

We got a fast lesson in the differences between the knifes and below is mostly the familys own collection

The black in the middle was first made to Alain Ducasse as a experiment as they wanted the knifes to be dishwasher safe

The Thiers-sign

The Perceval " 9.47" is very clean and is actually made by their friends only 700 meters away..

I really like the look so just had to buy 2 to have them for hard cheese
This was a funny design for compact kitchens...
High class....
A hunters dream

Not often you see the "9.47" with a wood handle

The basement is dominated by the production area and this was maybe the " good to have" place with different materials

Per found a big tool
Some more pictures from the store

The boxes are really good looking and here is the "9.47" in more colors

It was good that we had some time to spend as this visit took maybe twice the time that we thought in advance. Me, Per and Perka all wanted to buy a set of 8 from our fantastic host and the family-collection but it was a "nightmare" to choose which wood to pick....

Perka is almost finished here but fell in love with the birch so much and spent a minute thinking of a set of only that before he grabbed the colours

I think I made some nice picks and Per got mad when I found the last white one that was rare to find....A cool detail is that they engrave to woodtype on the knife

A last sharpening...

And into a box

This was a last glimpse of this village but we will see more of it as we will have the knifes in the store back home!

REX bar and Grill

2011-11-01T21:40:00.003+01:00

Has been a while since my last posting, shame on me... But I have some postings in my sleeve so hope to be a little more active now when my Internet is back on track ;)
This is from a dinner at REX bar and grill here in Umeå in September but now is a good time because they are celebrating 15 years this year and weekend. Our friend and former employee Anders is one of three owners and is in charge over the kitchen. They made a renovation of the restaurant before summer and are now serving comfy food in a more relaxed atmosphere with more focus on charcuterie, cheese and wine in the bar then before.
Some starters or snacks is served in traditional conservation cans or on wooden plates.
This was in the middle of the week and we started of with oyster, Iberico Bellota from 5J, Fish and chips from the fish that we get the famous Kalixlöjrom from. A brioche topped with chantarelles in creamy parmesan, danish cress and a circulated egg and then a can with reindeer tongue and ceps. After that we finished of with a massive portion of brisket with bonemarrow.
Do I need to say that we were stuffed ;)

Julskinka 2011

2011-10-27T22:27:00.002+01:00

http://duaumea.blogspot.com/2009/07/besok-hos-stefan-domta-gard.html

I don´t know why but i couldn´t load these pictures so press the link above. We will start taking orders for Christmas from our newsletterfriends tomorrow and I thought that our trip to Stefan at Domta could be good inspiration.

Truffle-dinner @ Caina

2011-10-24T20:03:00.003+01:00

We got an invitation from Gina Hjort @ Italiana Food Selections that we could´t say no to....

Gina helps us to get hold of some of the best food that Italy has to offer and her struggle for quality is really inspiring.

It´s truffle-season and the guest chef Fulvio with truffle-producer "Tartuf Langhe" gives us that and a whole lot more
A very nice selection of wines through the dinner
The amazing Gina !
Michael - Ginas right hand
Durum wheat crisp with white truffle and porcini
Carpaccio of cod with black truffle, porcinicream and trufflecaviar
"Egg in papilotte" served with parmesan creme and white truffle
Give it your best shot...
good gets better..
Ravioli stuffed with guinea fowl and black truffle
Risotto with truffle, pumpkin, 36 months matured parmegiano and trufflecaviar
Stuffed quail with trufflesauce
Tiramisu with white truffle
The chef this night at Caina - Fulvio Siccardi .

This evening made our sleep-over at the benches at Arlanda worth it!

Maison Conquet

2011-10-19T21:03:00.003+01:00

We got this tip from a nice regular that comes from this town and this was his favorite butcher.

I just had to look it up to see how good it was and how it all would be. I tried to email them a couple of months ago to see if it would be possible with import from them but I did not get an reply-- not that I expected it- they are french and I wrote in english;)

Very nice signs
This is a place in our taste:)

The Roquefortsalami was awesome!- It feels like you eat a cheese & salami in one bite....
They had lots of nice stuff in the counter and on the shelves
Ham, Ham & Hams .... It´s a nice decoration in every store!
The Sec of the house!
This nice lady bought 6 whole saucisson, 1 whole ham and a whole lot more so she had 3 big bags to carry home... I wasn´t too bad either and 157 Euro later the bags was filled with salami, rillet, duckliver, ham and some more traditional products...Too bad that the custom took some of the cans as I brought the bag from the store with me. I was in a hurry and had some overweight but i just hate all those stupid guards that pretends that they own the world.... I had nothing with fluids with me but this is a lesson for the future. Hope that they caught some wine so they could have a good party!
Joel just had to try some sourdough from a nearby bakery!

Vinopia winetasting @ DUÅ

2011-10-18T20:33:00.010+01:00

Last months big wine-happening at DUÅ was the "large" tasting with Zvonko from Vinopia and if you continue to read,,you will see why:)

Zvonko is very passionate about food, wine and travel so it´s not that hard to guess why we like this guy!. If you haven´t noticed his blog zwampen.wordpress.com - do it....it can kill some time during rainy days or boring cold winter.

Vinopia have so good information on their site so check it out for all the details about the wines.
I can tell you it´s all about USA so join the ride!

The pictures are a little bit random from the tasting so that you know
The man himself, Zvonko
Our nice regulars "in action"

Tastings should be fun and not too stiff!

A good day for Fredrik to start his work here at DUÅ - learning by doing

It feels kind of sad to do this when it´s so much love put into every bottle but what to do when there is more to come. The total number of wines to try was 19 this night :)

Cecilia is a famous face in Umeå for the winecrowd that spends their sparetime eating at Viktoria.

Peter is a friend of ours that truly enjoys wine and he likes Napa for many reasons.

Damn it what a nice evening!.
I think that the people that joined us can tell you others that you missed something this night....

Thanks Zvonko - hope to see you soon again!

Gastronomy-program. Umeå University

2011-10-17T20:49:00.007+01:00

We booked seats last week on Umeå Univesity and this time was all about Fish- and Seafood.
The get inspiration from some of the top chefs in sweden and this theme usually goes to Magnus Ek, Oaxen Krog. The fact that Magnus is one of the best around is for sure and I like that he pushes the student in a way that some of the other guest teachers don´t do. They have a lot of table side servings at Oaxen but i guess that they held back a little bit as it was the chefs that were going to serve this night.

The student are going to make 4 nights at DUÅ in November with different themes but they are sadly ( for your sake) fully booked...

The menu for this evening
Check out the menu and look at the images below:

A glimpse into the kitchen
Fredrik is the latest addition to the DUÅ-crew and this was his first visit. He has studied at Grythyttan that is the other University in Sweden that offer higher culinary education

Cissi joined us in the last minute :)

It´s alway a lot of friends and regulars here so it´s always fun!

I borrowed this fron Oaxens homepage to make Magnus justice ....

Thanks for a nice and friendly evening!

See ya soon again:)

Mission Impossible?

2011-10-16T21:52:00.001+01:00

I don´t think this was the brightest idea in Les Halles, Lyon

Lingot de St Nicolas

2011-10-04T19:59:00.004+01:00

We travelled a lot during our days in France and this day were not any different. It was goat cheese on the schedule and some magnificent views..

Region : Languedoc-Roussillon

Department : 34 Hérault

Producer : Monastère Orthodoxe Saint-Nicolas de la Dalmerie

This monk was one of the guys who worked with the goats
One of the bosses

Pretty animals:)
Lunch-time

This was our guide in the production and he told us that the monks had hired a skilled cheese maker that create the Lingot de St Nicolas.

Hand made to get the right shape

A rack of godness;)

The cheese is very good with notes of thyme and is a perfect way to try and really enjoy goatcheese if you haven´t fallen for it yet!
A picture says more than.....