Senses Corner

Explorer of the world's best emerging chefs – Sébastien Coffier

2011-08-19T02:26:00.000-07:00

"If we have a New Nordic Cuisine and an emergence of great chefs from Scandinavia, we have certainly actually a Down-Under Waves with the Australian chefs for example Ben Shewry (Attica), Martin Benn (Sepia) or Michael Meredith from New Zealand…"

This is an interview with the man who seems to know all about food and trends before everyone else: Sébastien Coffier. Two years ago, I got in contact with the food writer and "gastronaut" Sébastien through restaurant Mistral. Sebastien is a Canadian from the Quebec province who interviews the world's most interesting top chefs, and then blogs and twitter about them and their work (philosophy, food, childhood taste and cookbooks). Sébastien has been following The Nordic chefs development for a long time and on his blog, in 2010-2011 he presented "THE NORDIC WAVES - SCANDINAVIAN Chef" - interviews with eight leading chefs, mainly from Sweden, Denmark and Norway, which in recent years been associated with the new Nordic cuisine. We have countless times followed his restaurant recommendations and it is equally successful every time. On the theme of intimacy, we want to get as close to Sébastien as the chefs he interviews.

QUESTIONS
1) Could you please tell us a little about yourself?
Beyond food/gastronomy and cooking questions, I have many passions (& University studies), history, economics, literature, politics, science and technology, but so many topics that can affect the world food all at different levels. This is after a stint as director of communications and buyer of the fines products for a company in the world of Épicerie Fines that I decided to dedicate myself full-time to write and communicate my passion and my research around the major ideas, chefs, creations or innovations related to the gastronomic world. I am very interested in the future of food; historically, politically and economically.

It is sometimes difficult to find the right publisher to publish some texts or reportage, I decided to create three sites/blogsdedicated to topics that interested me: emerging chefs, haute gastronomy books and all questions around the gastronomy in the world. So I can publish my own content. It is a work-in-progress that has evolved gradually over time.

2) How do you explain the philosophy behind your concepts, SCOFFIERMAGAZINE (Cahier Food & Gastronomy), Best Emerging Chefs Serie, GASTROSCENTI (Haute Gastronomy Books Project)?
As I mentioned, my blogs are a logical continuation of my previous experience and a great tool to communicate faster than traditional publishing. I consider myself primarily as a mixture of communicator, Food writer and observer of gastronomy, the emerging chefs and new ideas in the culinary world.

The first blog (Scoffier) had an eclectic contents, it was more a record of my readings, observations on the culinary world and coup-de-coeur. But soon, I decided to focus on the strength of original content (interviews) and texts, so I created Scoffier magazine (Cahier-Food & Gastronomy) that will publish 2-3 cahiers per year with a specific theme, much like the Cahiers du cinema (France). I speak only of ‘’what I like’’, there is enough criticism and I consider not to talk about is a form of position. I also wanted that the content that is not ephemeral, there is already enough quick information, I want it to remain relevant over time. In addition, from the beginning, I did not put pictures ‘’ordinary’’ (I'm not a photographer) as explained in Question # 10, so the photos are by professionals, There are so many excellent food photographers!

Best Emerging Chefs Serie is the first Cahier, it is a work-in-progress which initially was limited to 25 Q+A, then 35 andnow 49 or 51 (there are too many Top50!). But I will continue to add emerging chefs but at a slower pace. In addition, the content will be updated sporadically. Other Cahier(s) are being prepared with paper versions to support web versions. The paper (print) Cahier will be inspire by the web content but different. They will be designed as art books

GASTROSCENTI (Haute Gastronomy Books Project) is a blog of a passion. A blog create to talk and inform people aboutthe best gastronomy books or book of interesting (to me) chefs that are sometimes ignored or not distributed outside their country of origin. I have a particular focus for Scandinavia, Europe and Australia. This blog has give wonderful discussions and readings and it has just begun. I confess that I am like a child when I receive a book…

Blogue Scoffier: http://scoffier.wordpress.com
Best Emerging Chefs Serie: http://bestemergingchefs.wordpress.com
Gastroscenti Book Project: http://gastroscenti.wordpress.com
Twitter: http://twitter.com/scoffiermag

3) Have you always been interested in food?
I would say yes and no. From a very young age, I grew up in nature with a garden but at that age (8 years old) you are not necessarily aware of your surrounding. I was also very lucky to have a mother who cooked a lot. She did not cook a complex cuisine but a simple and delicious traditional cuisine made with love. Her pies were particularly good, made with strawberries, raspberries, blueberries, apples, etc. I also remember some Christmas dinners at one of my uncle's house with typical ''French Cuisine' or Grande Cuisine (for this period)’’; champagne, scallops, beef wellington, sauces, crème anglaise, poached pear, home-made Plum-pudding flambé au cognac; but I have to say that it is toward the end of my teenage years that I develop an awareness and interest for the Art of cooking even thought I was not thinking about making a living in that filed.

4) When did you start calling yourself a gastronaut? What is a gastronaut?
I would not use that term to describe myself but I do like the definition and somehow it resembles me. Most of all, it is a superb description of someone who is passionate about anything relate to food or gastronomy.

It’s Davide Paolini, an Italian journalist who described it best: ‘’... To be a Gastronaut, one should possess sensibility and the attraction to flavour, the yearning that comes from being in search something and not finding it, the desire for conviviality which allows one to relate to products through the five senses by undertaking a methaphorical journey that aims to discover and to savour the route more intensely.’’

5) The theme for our FOOD PEOPLE newsletter in august is "INTIMACY". We see a trend - a movement - restaurants get more intimate with the customers in different ways for example 8-12 chairs, people invite chefs to their homes, private dinner clubs, theater-sessions performed only for you a s o. Do you see this as well? If, what is your reflection why this is happening right now?
I am not so sure about all that but for sure they are more and more small restaurants that are coming up with trendy twist like Pop-Up, private dinners and many more, often for a week, a month or a year only. I see many reasons for that; of course there is always ''the flavour of the month'' but overall there is a time phenomenon. People want to work and then do lots of activities at a rapid paste. They go for the new trends! Also, with the economy being the way it is at the moment, many are trying to reinvent the wheel, break the traditional economic model. I believe that the economic model of the restoration industry will continue to exist the way it is because in my opinion to be a restaurateur is not the same as being a Chef and even if the restaurant does not last more than a year, the chef will have the time to experiment, learn and create. Maybe a chance to be noticed!

The simple fact that those little restaurants are opening is the proof that with talent, hard work, good produces, a good location (or just location), the press and most of all a support system (friends, twitter, facebook etc.), one can succeed.

6) Could you tell a good example of trend/movement from your point of view?
I can only repeat some things already heard and others that I see:

• The important place given to local products and local terroir;

• The cuisine of chefs is now more personal and the road of interesting internships are often the same in the world (El Bulli, Bras, Mugaritz, French Laundry, Passard, Gagnaire, WD-50 and now Noma), I will summarize by: ‘’Learn global, Cook local’’;

• The emergence of chefs in regions previously unknown to gastronomy, I will name two (2): Flanders (Desramaults, De Mangeleer, Claeys, Van Der Vieren etc.) and Estonia (Peeter Pihel/Padäste Manor);

• In my opinion, now, the cuisine is the most attractive in Australia / New Zealand, after the Nordic Waves, now the Down-Under Waves (The after Wakuda; Gilmore, Shewry, Benn, Hunter, Meredith, Lim, Puskas and several young chefs).

For your information the chef Michael Meredith from Merediths restaurant won the Awards for Best Restaurant in New Zealand last week-end! and 17/8 he started a Sweden blitz at Frantzén-Lindeberg, after that he will go to Copenhagen and visit noma, Relae, Mielcke, Geranium!!! and then he will finish 20/8 eating dinner at Mistral!

Read more about Michael in The Series about creatives and original chefs:
Best Emerging Chefs and Creators/Thinkers in the Kitchen

7) You get very intimate with the chefs and creators in your interviews, we would like to get intimate with you as well, therefore, we would like to ask you some of your own questions:
– Do you have a flavour or taste from your childhood that is again memorable?
They are many but I would have to say that the ones that are still very present or that I try to recreate are associated blueberries, apples and to the extraordinary taste of carrots and cucumbers fresh from the garden of my father. And I forgot, the smell of thefreshly picked hazelnuts that I sold 1$ in the paper bags at neighbourhood.

8) Why do you ask the chefs about their childhood flavors?
Certain questions seams simples but we all know (from science) that the memory of certain taste are what is first developed at birth. When we are older, very often, we try to recreate those tastes (memories). It is always interesting to see the chefs ‘’souvenirs’’, their culinary origins. It allows us to understand their menu and their creative choices. I just read a wonderful book about the great French chef Pierre Gagnaire: ‘’Un Principe d’Émotions’’ by Catherine Flohic (Argol). We learn from that book that Gagnaire doesn’t have good (culinary) memories from his childhood, that when he first started as a chef, he did not taste his dishes; it gave him very little pleasure. It’s incredible to see how a chef can progress and change for the better!

9) How do you get in touch with the chefs and creators/thinkers (your inspiration)?
First of all, I read everything that I can put my hands on. I am very curious intellectually. I read many newspapers, magazines and books published all over the world. I have discovered many chefs this way. Through the interviews, I have developed a network of very good contacts and through those contact I had the pleasure to discover other chefs and colleagues. To complete all that, I do a lot of communication with people on Twitter. Of course when I have the chance, I travel!!!!

10) Do you visit all the restaurants you write about?
Unfortunately no, it’s impossible for me to do it at this point in my life but hopefully in the near future it will be part of my schedule. I want to visit them not so much to write about them again but mostly for the pleasure to have a good meal, a good wine and a good discussion with the chef, simply for the pleasure to cease the moment. You will never catch me take a photograph of the food. I don’t want to judge but personally I don’t do that and I don’t like it because I find that it ruins my meal and people’s meal; ninety percent (90%) of the time, the shots are very bad. I believe that a photograph should be as good as the meal in order to give justice to the chef and to the restaurant otherwise it is preferable not to have any.

11) What do you think characterizes the Nordic Cuisine? Which Nordic or/and Scandinavian chefs do you find most interesting?
A few years ago I was introduced to the Nordic Cuisine by the manifesto co-written by René Redzepi and Claus Meyer. That manifesto described very well the original idea to promote Scandinavian produces and terroir in order to define a(Scandinavian) Gastronomy; it was also financially very good for the future of the local producers. It took a lot of work to locate and identify them. With time, the idea became a wonderful inspiration for the upcoming chefs, René Redzepi became a role model for them.

As time went on, I believe that it also became a term that described the Cuisine of some Scandinavian's chefs. In the first place, the cuisine is defined by the local terroir, by the foraging, picking of herbs and small berries that can be found in the forest or the sea in Scandinavia; but it is also defined by the limits of its seasons and by its geography (the produces being often limited in the winter). It also has an aesthetic that is close to nature, where the chefs try to create images and emotions that will change the way that we taste. Stimulated by its limitations, they succeeded in re-discovering the Nordic cuisine, in multiplying its facets and in making it a great Gastronomy. That philosophy travelled and became an inspiration for several chefs and restaurants, but very few are as strict (precise) as Noma.

Scandinavia is truly exceptional when it comes to the quality and the creativity of its chefs. It is very difficult for me to choose a favourite but I do keep a close eye on the work of Magnus Nilsson (Fäviken) who walks in the footsteps of Redzepi (he has developed a unique signature). Magnus Ek because he exposed (promoted) the Swedish terroir and its creativity before everybody else. And Fredrik Andersson (Mistral), a true Nordic Chef, with another style, minimalist but with bright and colourful dishes. I am also awaiting Ola Rudin's next move (Ex-Trio). On the Danish side, aside noma, I like Jakob Mielcke a lot for its luminous creations close to nature; Christian Puglisi who creates a great cuisine, very inspired and well thought in a relaxed environment; Torsten Schmidt, wild and energetic chef connected with his land, an artist! I follow very closely Esben Holmboe Bang, the young Danish chef located in Oslo who also has a cuisine inspired by his terroir, a creative cuisine with surprising harmony, bold and new for Norway. Finally, I keep an eye on Finland and Iceland…

Examples from THE NORDIC WAVES - SCANDINAVIAN Chef:
15-Chef Magnus Ek, Oaxen Krog (Oaxen, Sweden)
20-Chef Fredrik Andersson, Mistral (Stockholm, Sweden)
29-Chef Magnus Nilsson, Fäviken Magasinet (Fäviken, Sweden)

12) If you are allowed only to mention 3 restaurants in the world to visit, which ones would you choose?
Another trick question, after all these interviews, meetings or lectures, pick three is very difficult, each of the Best Emerging Chefs series is worth a look! But if I must choose three restaurants, they will be places already known to gourmets as:

1 Mugaritz (chef Andoni Aduriz): For his extraordinary creativity and his contribution to the cuisine of the century (www.mugaritz.com)

2 Le Bernardin (chef Eric Ripert): Best to cook fish and developing recipes around this product. And On the Line is a great book on the art of managing a restaurant (www.le-bernardin.com);

3 noma (chef René Redzepi): For making a gastronomic destination of Denmark and especially to have invented a culinary grammar from a limit (his terroir). (www.noma.dk)

13) If you had one week in Sweden, what would you do?
It’s definitively one of my projects in the near future (it’s already been re-schedule!). Of course if I only have a week or two, my trip will mostly be about gastronomy and a little bit about historical site with my contacts (you!). I don’t like to plan too much in advance, I prefer to experience the place as a local, not a tourist! Needles to say I would like to find little cafés to read and also discover some food markets. If possible, I would like to meet the local producers and share it with someone. I would plan a few dinners in Stockholm and I would spend one night in Fäviken to eat at Magnus Nilsson’s restaurant. I would also spend one night in Malmö to eat at Bastard and to meet Ola Rudin (Ex-Trio), a chef that I admire as well as the talented photographerPer-Anders Jorgensen. In Stockholm, I would like to eat at: Mistral (for Fredrik Andersson), Frantzén-Lindeberg (for Björn Frantzén), Magnus Ek (his future restaurant) and at Grand Hotel Stockholm (for Mathias Dahlgren).That’s all! I don’t know if I will have enough time but in a perfect world…

14) Do you have a mentor (chef or anybody else) that inspires you?
It’s very difficult to narrow it down to a person or two because I have found many inspirational persons. The people who inspire me are people that are innovative, creative and that challenges fixe ideas, very often they are scientific or great thinkers in different fields. The people that I interview are also an inspiration because as a rule, I like to interview people that are creative, have a strong will power, reflect on thing, basically people who are passionate.

15) I know you also like to cook. Can you give us your favorite recipe?
Again, it is difficult to choose being surrounded by the cuisine, recipes, book of chefs etc.

In general, I am spontaneous, I decided the same day and I like simple recipes that focus on the quality of a product. But if I have to give a recipe, with the arrival of autumn (and winter!!), I would say Charlevoix (or Quebec) Lamb Shoulder (6-7 hours) or Shanks slow cooking 4.5-5 hours with seasonal vegetables. It is a simple recipe. I cook the lamb wrapped in foil (à l’étouffé) with 2 garlic (en chemise), dried herbs like rosemary, thyme, sage and onions. Before the slow cooking (250 F), I caramelized the shanks in a skillet, deglaze with white balsamic (1 tsp), ice cider (1/2 cup) and chicken broth (1 cup). Reduce by half and add on the lamb before going in the oven. After 3 hours, add small carrots, turnips, pearl onions. Serve with mashed potatoes and a small bowl of fresh red or yellow beets. And enjoy with a great red wine!

16) What is your goal (ambitions) as a Food writer? Your Next project?
I want to continue to discover, explore and communicate the creative in the cuisine via my writings and blogs exist. Also continue to increase readership of quality for my blogs.

A great ambition, become even more a reference for all matters relating to emerging chefs and the cuisine, particularly inScandinavia and Australia… And work with a foreign publisher in these countries.

There are several projects but I remain open to interesting proposals about writing, editing and all aspects of gastronomy. Also, I would like to do some consulting for restaurants and menu with people who want to create something different, of quality.

At the start of autumn, my priority is the first publication (print) of a Cahier (by Scoffier magazine) dedicated to emerging chefs and the limits as a source of creativity in the cuisine. The release is scheduled for early November. It will be one part interview, part essay, part art photos.

I invite readers to follow me because they can then pre-order the Cahier (limited edition). More details to come via email and twitter.

Trends 2011-2012

2011-01-21T07:17:00.000-08:00

Macaron + Cupcake = Trendy Whoopie

TO SPEND TIME AT HOME IS TRENDY
FORMEX Trends Spring 2011 NellyRodi and Moderådet lectures about International and Nordic trends
The Formex Fair, Stockholm, Sweden 20 january 2011

"Home will be the place where you make business, cook, bake, make coffee, sell products, family values, outside = pollution, crisis".

”Trends is a subjection, in the beginning it’s just a feeling”.
Vincent Grégoire

International Trends
NellyRodi
Lecturer: Creative Manager Vincent Grégoire NellyRodi International Trendforecasting Company

How we work:
The Creative Team is traveling around the world collecting information looking at whats new, we have diskussions with scientists, experts, philosophers. We diskuss what are you working on right now and how will you work in the future.

Calculation of all the material becomes a mix of backgroundmaterial such as:
Where is the energy - New energies (often from the outsiders)
Whibes
Hopes
Crazy touch
New attitudes
Consumer behaviours, What the consumers have in mind
Sociological background
Political
The past

Background
80:s
Energy, performance, optimism, fastfood, microwaves, colorful graphics, 30:s and 50:s influenses, a fast period.

90:s
Break of the Bubble, minimalism, Zen, Cocooning, neutral colors, green, grey, bamboo, slow period.

2010:
Started with a problem, crisis, depressed consumers, a new millenium, new decade, bling bling, show off, luxury, fast fashion, paradoxes, schitzofrenic, light, maskuline, arrogant, real TV, me myself and I.

2011:
From consumer society to consideration society, new tribes, new networks, new associations, respect, solidarity, optimism, yes we can, new values, feminism, caring, individualism but together, we have to work as a family, new teams, new ways of communicate.

2012:
Mutations, new changes, new political elections for example France, Spain, China, the consumers afraid of loosing their homes – the place of freedom, shelter, the most important thing. Home will be the place where you make business, cook, bake, make coffee, sell products, family values, outside = pollution, crisis.

Four important themes
Well
The alternative wellness, more comfortable, coocooning effect still, smart houses, smart solutions, simplicity, comfort.

Bio
Afraid consumer, pleasurable, ethical, sustainable, Fair Trade, More sexy and glamourous, local, know how, save money, trustability.

Good
Educational, cultural, handcrafted, mix and match, do it yourself, know how, fifferent, original, pleasant, human, touch, emotional.

Beautiful
More refined beauty, not about money, logos or brands, storytelling, scenography, artistic, elegant, twisted.

Nordic Trends
MODERÅDET
The Fashion Council, which this year looked at trends in the Nordic countries finds that the common design expression for the entire Nordic region is simplicity, functionality, interest in nature, the artisanal small-scale, locally produced and cultural heritage, some countries more than others.

In Sweden, there is a revival of träskor/wooden shoes, in Finland näverskor/birch bark shoes, both with a modern twist and made by modern materials. In Sweden, there is still a craze for grandma romance, crafts and old materials such as linen making a comeback. The Swedes play with their heritage while the Finns take theirs deadly serious. The Danes are focused on functionality and a new kind of humanist minimalism while Norwegian home about peasant romance, rustic materials, and lots of decorations.

Scanorama - The interview - Mathias Dahlgren

2010-12-12T23:39:00.000-08:00

See my photo and read about Swedens top-chef Mathias Dahlgren, in Scanorama (SAS flightmagazine) page 63-66.

Fabulous Flavours of Sweden (FFOS) in Paris

2010-12-11T07:56:00.000-08:00

My pictures

Maha Sargos

I had the great honor to style a wonderful food store in Paris; Terres d'apéritifs. During the Swedish week I also sold and talked about Swedish artisans and their products for incoming customers. Conveniently, a lot of snow came that pleased the owner of the store. You are able to order some of the products at Terres d'aperitifs webpage.

The assignment came from Fabulous Flavours of Sweden (FFOS).

L'Assiette in Paris

2010-12-10T06:00:00.000-08:00

The chef David Rathgeber runs restaurant L'Assiette in i an excellent way. Excellent food, excellent service and the atmosphere is just so good. The interior is relaxed, cousy and perfect. Best escargots and creme caramel ever eaten in life according to my friend Janne. I really appreciated my starter plate of delicacies and the main course the scallops. Just perfect! My friends that stayed in Paris went to the same place the day after...

Thank you Sébastien for recommending this pearl:
http://scoffier.wordpress.com
http://bestemergingchefs.wordpress.com

181 Rue du Château
75014 Paris
Tél : 01 43 22 64 86
contact@restaurant-lassiette.com

The New Luxury Code™

2010-08-31T07:14:00.000-07:00

Sustainable trends 2010
There is a new luxury movement heading towards Europe called The New Luxury Code™. It was launched last December in Shanghai, China and now 2 September 2010 in Hangzhou, West Lake State Guest House. Organizers: Hangzhou Foreign Trade Council, The Perfume Foundation and New Luxury Experts,

The message:
Luxury is changing,  
We are changing,
Follow us
And discover the New Luxury Code

The New Luxury Code™
Respect of the Planet
Respect of Air and Water
Respect of the Health
Respect of Cultural Heritage
Ethical products
Products as Piece of Art
Products Soul and History
Ethical Advertisement
Products as Consumer's Services

One of the Swedish eco producers is invited: Peter Mosten SAV™. A sparkling wine based on birch sap. The sap is harvested from birch trees growing on the mineral-rich soil of The Great Lake area in Jämtland. The healthy wine, unique in taste and character, is filled with flavours such as honey and almond.

Photos: SAV

The story of the sommeliers

2010-08-31T03:15:00.000-07:00

Finally someone tells about the sommeliers philosophy. To start with Sébastien Coffier interviewed Linda Violago (Trio Restaurant, Malmö) for his SCOFFIERSHOP LAB+MAGAZINE. The story really inspired me to think different recording food and beverages. I am looking forward to the next sommelier or wine producer in the serie...

"Blind Tasting With… is a new Serie of Q & A (a first of a kind) done solely with wine grower, sommeliers, oenologists or creators that work in the world of wine all over the world. The interviews will be realized and published in the guess original language in order not to distort or change the meaning of the content. In general, it will be done in English or in French. Please note that those interviews are works-in-progress and that I may occasionally add remarks or notes to update you on the guess’s discoveries."

Cajsa Warg + Chokladfabriken

2010-08-19T01:03:00.000-07:00

Yesterday, Cajsa Warg and Chokladfabriken started a new cooperation by opening a combined food- and chocolate store in Stockholm. Read more about two of my favourites:

Cajsa Warg
WEB: www.cajsawarg.se

ADRESS: Renstiernas gata 20, St. Eriksplan 2, Stockholm

TUBE: Medborgarplatsen

PHONE: +4686422350

COMMENT: A supermarket that when it opened in 1995 was pioneering and innovative in the traditional foodretail. The ambition is to market only the very best food from all around the world. Exotic ingredients are combined with Swedish artisinal products and with a large selection of organic food.

LOOK AT: Look att the decor that is as far from a traditional foodstore you can get. Ask the staff for tips, their knowledge is in the air. Watch out for climbing custumers. The ladders are a nice element in the store.

TASTE: Seasonal fruits and vegetables.

BUY: Huså knäckebröd / Huså crispbread and Cajsa Wargs homemade fetacheese-cream with garlic and basil. It’s fantastic!

Chokladfabriken / The Chocolate Factory
WEB: www.chokladfabriken.com

ADRESS: Renstiernas gata 12, Regeringsgatan 58, Grevgatan 37, St. Eriksplan 2, Stockholm
Leafstorm/Chokladfabriken, 1-6-27 , Kakinokizaka, Meguro-ku, Tokyo, 152-0022, JAPAN

TUBE: Medborgarplatsen

PHONE: +4686117874

COMMENT: Founded in 1997 by Martin and Ellinor Isaksson. Martin is a pastry chef and was on the Swedish National Team of chefs for four years. Chokladfabriken has always followed three fundamental rules: Everything must contain chocolate of highest quality, everything must be made by hand and everyone is welcome.

LOOK AT: The working confectioners through the display window, graphic design, pastries.

TASTE: The two priceawarded truffles (Chocolate truffle of the year 2009) made by Josefine Baummann.

BUY: The books about chocolate and truffles, written by the owners, the cool chocolate with letters and the liquorice and spearminttruffles.

Café Blom

2010-07-21T05:58:00.000-07:00

Deer smoked in juniper twigs with beansallad

Café Blom, just next to The Modern Museum (Moderna Museet) at Skeppshomen in Stockholm, is a café with ecological ambitions. A calm space with good food and swedish flavours. Much better than the crowded restaurant inside the museum.

Open tue-sun 11.00-17.30

Must do in Tokyo!

2010-06-07T11:10:00.000-07:00

Se more photos

MARKETS
Tsukijis
Start with visiting the Fish Market Tsukijis. Open 05.00-12.00 Monday-Saturday. Be there early and eat sushi for breakfast. The area is also a perfect place to buy chef’s knifes and fresh wasabi. This is a life time experience.

Kappabashi Street
This is the second best area to find a chef’s knife. Kappabashi Street is a shopping street between Ueno and Asakusa where you will find specialized stores for dishes, pots, pans, cooking utensils, stoves, signs, lanterns and more. There are also a few stores which sell plastic food samples, used by many restaurants in their show windows.

RESTAURANTS
Kakuryu
This is a restaurant in a very nice couples home. A fantastic house from the 50:ties. The food is fantastic! Very cousy and personal atmosphere, food served on grandmothers porcelain to beautiful tones of jazz! What else can you expect? This is one of my best food experiences ever.

XEX Tokyo Teppanyaki An
And this is the second best in Japan so far. Skybar/restaurant situated in a shoppingmall 13:th floor. Pianobar, teppanyakichefs serving the most fantastic dishes, transparent meatfridges, winecellars…and a outstandning view.

“XEX Tokyo” Opened on November 6, 2007, on the 13th floor of Daimaru Tokyo in Tokyo Station City. Spectacular views over the Imperial Palace and Tokyo Station. “ XEX TOKYO” comprises Italian “ Salvatore Cuomo Bros.”, “ The BAR & Cafe” and “ Teppanyaki An ”. The city's growing population of urban hip is expected to gather here to take full advantage of the mature setting and undeniably chilled atmosphere.

Tofuya Ukai / Traditional Kaiseki
Close to Tokyo Tower, Course JPY8400 / 10500 / 12600 without tax and drinks. Michelin one star.

Yasaiya Mei / Japanese foods using fresh and unique vegetables
Within shopping complex Omotesandou Hills 3rd floor, Budget around JPY6,000. Very popular healthy-vegetable focused restaurant operated by Akira Watanabe.

Gompachi / Casual Japanese pubs with good variety of foods
Popular casual dining place locates center of Nishiazabu. Known for the place where U.S President Bush visited and have a dinner with Japanese Prime Minister and where Quentin Tarantino got the idea to Kill Bill.

PUBS
Golden Gai in Shinjuku
Small streets, small bars and a very personal and creative atmosphere.

Stockholm’s archipelago

2010-05-23T08:27:00.000-07:00

Stockholm’s archipelago consists of 30,000 islands, islets, and skerries containing unique flora and fauna. This is a treasure ready to be discovered.

These are my best advices:
Finnhamns krog, a culinary station filled with locally produced food and drinks on an island with plenty of activities like fishing and saunabathing.
If you want to experience something non-touristy and genuine for the archipelago please visit Hjälmö Lantbruk. Buy their eggs and eco-meat.

GOURMET AREAS IN PARIS

2010-05-16T13:19:00.000-07:00

Photo: Bianca Brandon-Cox

Ladurée Bar (Photo: Ladurée)

Paris really is the capital of fashion and food! The creativity flows in many different areas and there seems to be room for all kinds of expressions and people. I feel very creative in Paris and I’m wondering if it’s the great history in the walls and streets or the beautiful pastries that inspires me. Paris is perfect in so many ways and so not perfect in other ways. It’s releasing and opens up for creativity, I think…

Well, If you’re like me, interested in the best gourmet areas here is a gourmet guide for you.

Five different gourmet areas in Paris:

Latin Quarter
My best advice, when visiting Paris start visiting the Latin Quarter. Foodmarkets, cousy cafées and restaurants all over. If you want to cook at home, this is the place to buy the seafood, the meat, the vegetables and the cheese and pastries. Take the Metro to Mambert Mutalité and walk towards Rue Mouffetard.

Pigalle
If you find the right foodmarket streets like Rue Lepic, Pigalle is a good area to hang out in. Not my favourite area but still worth a visit and cousy to drink a cup of coffee in. If you are interested in cupcakes here is something for you Berko. Very popular place.

Bastille
Once in this area I recommend you to start the day in purple Dalloyau Tea Room in Bastille. This is one way to get in a high-class Paris mood. I just love this place!

Dalloyau – one of the masters in making beautiful pastries, gathers not just pastry- and chocolate makers, confectioners, ice-cream makers and bakers but also cooks. This combination origins from 1802. Dalloyau have restaurants, tea rooms and shops all over France and abroad in Kuwait, Korea and Japan.

In this are there is also a very nice classic brasserie called Bofinger. One recommendation is to order the “Plateaux Royal” (seafood) and champagne. If there is room for dessert try “Crème brûlée flambée”.

Lafayette Gourmet
In the the Lafayette Gourmet area you will find everything from the beautifully designed Bordeauxteque (a wine gallery and shop with Bordeaux wines from 1899, price 7500 E) to nice restaurants and cafées. I recommend you to try the Dalloyau chocolate fondant with coffee in the wine store restaurant and café.

If you are more interested in Asian-, Oriental- or Italian fast food there is plenty of all that inside the food store.

I also recommend you to try the Japanese pastries from Sadaharu AOKI. There is flavours and expressions in everthing from the interior design to the pastry design that are different from everything else I have seen. In the store at Port Royal there is white and green moss mixed with green macarons togehther with the logo on the wall...Very beautiful.

I tried the two pastries Zen and Bamboo – not especially sweet and with flavours of sesame seeds and green tea. I also bought a marmalade “Azuki & Milk” with Japanese beans, also very good and interesting.

There are two Sadaharu AOKI stores in Paris; Vaugirard and Port Royal and then there is Lafayette. In Tokyo there are three more stores.

Champs Elysées
There is particularly one good reason to visit this famous street and that’s Ladurée (origins from 1862) on Avenue des Champs Elysées 75. This is the place to bee if you want to see one of the most beautiful things ever, Ladurée store, Tea Room, Restaurant and Bar. I recommend you to either reserve a table or if you are interested in the bar, walk past the head entrance on the left side and look for the almost invisible door…Once in the bar try their signature macarons coctails...or the signature pastries...

If you don´t manage to go to Ladurée in Paris there is one last chance at the airport. I bought the fantastic velvet book "Sucre". Fantastic!

Interested in more desserts:
http://www.frederic-cassel.com
http://www.laurent-duchene.com
http://www.pierreherme.com
http://www.jphevin.com
http://www.arnaud-larher.com
http://www.patisserie-grandin.com

Trendy pastries and desserts in Stockholm

2010-05-04T09:12:00.000-07:00

In Stockholm there is renaissance for pastries and desserts.

Xoko

Magnus Johansson Xoko

Xoko

Xokos Nobeldessert

Xoko

Xoko Crownprincesscake

Cloud Nine

Petite France

Petite France

Petite France

Petite France

Petite France

Petite France

Petite France

Petite France

These are the best places in Stockholm to eat pastries or desserts according to me:

Xoko
Petite France
Cloud Nine
Pont Nouveau
Lux dessert och choklad

Read more in Swedish

Sébastien SCoffiers Blog

2010-05-03T12:53:00.000-07:00

Photo: Bianca Brandon-Cox

Don't miss to read the Scandinavian chefs special at the gastronaout* Sébastien SCoffiers Blog. First out is Mathias Dahlgren and his new book "Det naturliga köket"/"The natural kitchen". Mathias is the only swedish chef with three Guide Michelin stars (if you count his both restaurants Matbaren and Matsalen, Grand Hôtel, Stockholm).

Sébastiens weblog is a goldmine if you're interested in chefs, their philosophy and best recipies.

*-...To be a Gastronaut, one should possess sensibility and the attraction to flavour, the yearning that comes from being in search something and not finding it, the desire for conviviality which allows one to relate to products through the five senses by undertaking a methaphorical journey that aims to discover and to savour the route more intensely.
Davide Paolini, Journaliste gastronomique

SWEET AND SALTY BARCELONA

2010-04-13T11:49:00.000-07:00

Interested in excellent and interesting food, beautiful pastries and fantastic chocolate? Would you like to explore a culinary capital where the borders between salty and the sweet are vanished? Barcelona is the place for you.

Food history
Catalonia has a long history of world class cuisine and a reputation for producing some of Spain’s finest Chefs. Influenced by neighboring European cultures and culinary styles since the 17th century, Barcelona has fostered the reinvention of familiar forms and flavors in all aspects of Spanish food.

Spain’s history as a country whose explorers discovered chocolate in the new world shows in the food culture. Chocolate is compared to many other countries a food ingredient, not just a confection. The use of chocolate, spices and nuts combined into savory dishes is deeply rooted in the cuisine since the Middle Ages.

This fundamental difference in the perception of chocolate and other conventionally savory ingredients effects not only the taste of Spanish chocolates, confections, and desserts but also the design of their creations.

The Mecca of Avant Garde Cuisine
Barcelona, the home of Antoni Gaudi and Joan Miro, has been a center of Modernist architecture and art. These influences effects the cuisine and can be seen not only in desserts and confection design, but also in the spirit of provocation found in many of the chefs and artisans. One example of a provocative chef with a culinary philosophy of his own is Ferran Adrià , chef of the three starred Michelin restaurant El Bulli. With Ferran Adrià, Spain has become an important influence of Avant Garde Cuisine, inspiring culinary experiments in both food and pastries through his “breaking of rules established haute cuisine”.

The first dessert-only restaurant in the world
Perhaps influenced by Adrià, Barcelona offers “The first fine dining plated dessert-only restaurant” in the world named Espai Sucre, created by Jordi Butron. Barcelona also boasts a Confectionary Guild, a Pastry and Confectioner School, a Museum of Chocolate, a plethora of patissiers and chocolatiers, a school for pastry and confectionery making called Aula Chocovic, headed up by Ramon Morato, “Best Artisan Master Confectioner of Spain” 1997, who also is the co-creator of Cacao Sampaka (chocolate confections) with Albert Adrià (Ferrans brother), part owner and pastry chef of the famed El Bulli restaurant northeast of Barcelona, in Girona, Spain

Three culinary areas in Barcelona focused on chocolate, pastries, appetizers and surrounding foodstores:

AREA NUMBER ONE - CATALUNYA AND RAMBLAS:
I know that the area around the street Ramblas is good to avoid, but also to visit.

Cacao Sampaka
Start with for example breakfast and some chocolate at Cacao Sampaka, C/ Consell de Cent, 292. This excellent chocolate store must be seen. The “Best Artisan Master Confectioner” of Spain 1997 is the co-creator of Cacao Sampaka chocolate confections together with Albert Adria, part owner and Pastry Chef of the famed El Bulli restaurant northeast of Barcelona, in Girona Spain (after 2012 the restaurant will become a "think tank", a Gastronomic Academi for gastronomic creativity).

Cacao Sampaka presents collections of chocolate. The tastingmenu with four pieces contained Papua chocolate from collection number 1 "Single beans origins", balsamic vineger from "Innovations", jasmintee from "Flowers and herbs", and Coffee & aniseed from "Dried fruits and nuts". The last one became my favourite. There is also innovative marmelades with for example chocolate and tomato marmelade.

Choco fans
If you want more chocolate there is Choco fans nextdoors too, C/ Consell de Cent, 308. Nice truffles and Catalonian white cholocate...

La Cuina D:en Garriga
Close to Sampaka is a really nice food- and kitchen design store called La Cuina D:en Garriga, C/ Consell de Cent, 308. Buy their fresh eggs, milk and dried jamòn/ham.

Colmado Quilez
Visit a historical foodstore from 1906, with their own private label Colmado Quilez, Ramela Catalunya 63. I recommend their high quality salt with flowers, herbs and different kinds of anchovies.

La Boqueria
The foodmarket Mercat de La Boqueria, Ramblas 91. Just sit down at one of the tapas places, eat fresh seafood, drink a beer and watch the butchers hard work and people shopping in action. It´s fantastic!

El Corte Ingles
‎El Corte Ingles, Avinguda Portal de l'àngel 19-21, most interesting floor is the Supermarket. You have to see the jamòns and sausages hanging allover in the deli-department and the lobsters and crabs still alive in aquariums. A reflection that’s quite different if you compare with Sweden, the deli-staff in the printed matter with offers are photographed like supermodels. I like that if it’s actually for real and not models acting deli-staff!

Gourmand Tours
In this area there are also Gourmand Tours organised by Barcelona Tourisme. You will then visit 12 places in two hours and Merquat de La Bouqeria is one of them. Meeting Point Placa de Catalunya. Book your tickets before you go.

AREA NUMBER TWO – BARRI GOTIC AND BORN/JAUME:
When you are done with Ramblas you are naturally walking towards area number two.

La Vinya del Senyor and Senyor Parellada
Start heading towards Plaza Santa María, 5 and begin with enjoying a glass of catalonian wine together with jamòn/ham and cheese from the region at La Vinya del Senyor. Look for the table one floor upstairs. From the single window you have the perfect view of the church and the people enjoying good life at the plaza. Part owner of La Vinya del Senyor, Senyor Parellada (an emblematic Catalan bistro) also runs a restaurant further down the street, 37 Carrer de l'Argenteria.

Bubo
Almost next door to La Vinya del Senyor you will find Carles Mampel’s Bubo desserts, caputxes 10. The pastries/desserts, macarons, candy and the chocolate in beautifully designed cans and boxes are (there is also Bubo tapas and catering) worth a visit.

Happy Pills
On the other side of the street is Happy Pills, small candy in a different kind of packaging. There is always a reason to eat candy seems to be the idea...mostly a fun idea I must say.

Productes Sabor / Casa Gispert
At Sombrerers, 23. A traditional store still toasting their own nuts, coffee and cocoa.

Vila Viniteca
A historical vinestore since 1930. On this street there is a Viniteca food and vinestore face to face. Vila Viniteca, Agullers 7.

Demasiécafé – Have a sweet day
On my way I found another chocolate store called Demasiécafé, Princesa 28. Beautiful packaging, nice "chocolate buttons" and a tasteful, modern interior design. Their webpage is also worth a visit.

Museu de la Xocolata
If you are standing with your nose looking at the chocolate store and then follow this street you will soon have Museu de la Xocolata (The Chocolate Museum), Carrer del Comerç 36 on your left side. If you continue straight ahead you will soon see the only dessert restaurant in the world, Espai Sucre (read more further down).

Espai Sucre - The only dessert restaurant in the world
I would recommend you to spend the money on the different dessert menues at Jordi Butrón and, Xano Saguer, Guillem Vicente and Reme Butróns dessert restaurant Espai Sucre, Princesa 53, instead of the Chocolate Museum. The team are developers of a new way of restaurant-style pastry cooking through the restaurant and a restaurant-style dessert school. Unfortunately you have to wait till they open in the evening. Two shifts 20.30 and 23.00.

“This team conceives pastry as a permanent training either technically or gustatorily, always according to an innovative attitude, but at the same time to respect towards tradition understood as an indispensable ingredient of progress. Together with the professional team they train and make possible this project, ESPAISUCRE develops a service of demonstrations and consultancy in Spain as well as abroad. A previous exhaustive analysis of each client’s circumstances provides ESPAISUCRE the necessary information to guarantee an exclusive and personalized work.”

Papa Bubble – Caramels Artesans
Looking for handmade personalized candy? Papa Bubble is the place for you, Ample 28.

AREA NUMBER THREE – PL. DE SANT GREGORY TAUMATURG:
This is an exclusive are filled with fantastic food stores like Tutusaus and Oriol Balaguers pastry shop. Along Av. Diagonal you will also find exclusive interiorshops and another El Corte Ingles, Av. Diagonal, 471-473.

Oriol Balaguer
If you are looking for a higher level, that little extra, you have to visit the best Pastry Chef in Spain 2008, Oriol Balaguer, Pl. de Sant Gregory Taumaturg. Finally something new is happening – that extraordinary dimension you hope for visiting the capital of chocolate. Oriols chocolate not only sparkles and sounds in the mouth it also teases the eye. You have to experience it yourself to understand. This is pure art!

Thank you so much my new Canadian friend – The Gastronaut Sébastien SCoffier for the Oriol Balaguer recommendation. If you are interested in food, great chefs, trends, books etc you have to visit his web-magazine and weblog: http://bestemergingchefs.wordpress.com or http://scoffier.wordpress.com

The Chocolate Factory – The final chocolate stop
If you somehow not succeded to buy chocolate in Barcelona you have got one last chance at the airport at the “The Chocolate Factory”. They offer for example an amusing chocolate survival-kit or a chocolate marmalade with pear.

Mistral

2010-04-04T09:53:00.000-07:00

I just have to tell you that my photographs of Mistrals excellent chef Fredrik Andersson are published at Mistrals webpage (Gallery) right now. And more pictures are published in a food business magazine RS.

Read the story from my visit last summer!

Mathias Dahlgren

2010-03-30T11:08:00.000-07:00

Sunday 28/3 Mathias Dahlgrens book ”Det naturliga köket”/"The natural kitchen" reached the world. Don't miss it! It's a beauty! Very personal and thoughtful. The book tells about Mathias two Michelin starred restaurants; Matbaren and Matsalen in Stockholm.

From Grand Hotels webpage:
"Matsalen at Mathias Dahlgren was granted a second Michelin star in the 2009 Michelin Guide; Matbaren was also awarded a prestigious star. In addition to being awarded a coveted two-star Michelin Guide rating, Matsalen was designated four of five possible black "knives & forks", indicating the total level of comfort and service. Matbaren has been designated one red "knife & fork", given only to particularly pleasant establishments.

Mathias Dahlgren also debuted on the renowned list "The S.Pellegrino World's 50 Best Restaurants"."

Golden chocolate

2010-03-15T10:40:00.000-07:00

Looking for a golden present for the weekend? This is dark chocolate with gold leafs on top. You can find it at Brandon & Humble, Storgatan 12, Stockholm.

Barnens egen matskola

2010-03-11T09:21:00.001-08:00

Mobile Photo

Today was a big day. Three schools competed in making the best fiskpinne/fishdish at Operakällaren in Stockholm.

The winner Nygårdsskolan 5A created the dish "Västerbottenpinnar" (salmon, Västerbottencheese and cornflakes). One of the jurymembers Fredrik Eriksson from Långbro Värdshus sad that the dish felt "new" and delicious. The winners themselves sad that they made a dish from rawmaterial/products they all likes and that they tried chips/potato crisps first but cornflakes tasted better.

On the picture you could see Dogge Doggelito, Ami Hovstadius (Barnens egen matskola), Anna Lind Lewin (Barnens egen matskola), Frida Hvenmark (Barnens egen matskola), and the competitors Maja Lindh, Elin Berndtsson and Anna Källman.

See the recepies at the webpage Barnens matskola (unfortunately in swedish).

Nana Thai

2010-02-23T05:01:00.000-08:00

This is one of my favourite thai-restaurants in Hornstull. Unfortunately they don't serve alcoholic beverage but the mangojuice served in a beautiful cup with straw compensates the beer.
Nana Thai. Hornstull, Bergsunds strand, Stockholm

Valentines Day

2010-02-13T06:51:00.001-08:00

Mobile photo

Don't forget your sweetheart at Valentines Day. This is passionfruit hearts from PO Choklad och Konditori Hornstull in Stockholm.

Gamla Enskede Bakery

2010-02-06T05:46:00.001-08:00

Mobile photos

Fantastic semla at Gamla Enskede Bageri, the almond icing was rugged and crispy and gave me childhood memories.
If you are close to Xoko, you have to try their chocolatesemla.

Trendtour Stockholm - Food People

2010-02-05T11:13:00.000-08:00

The Icebar, Pont Nouveau and Brunkebergs bakery

Fifteen soulmates from Netherlands Bakery Center came to Stockholm to join Food People on a trendtour. We had two great days together visiting Stockholms best restaurants, bakeries, stores and foodhalls. The Bakery Center made a movie from the whole trendtour: Stockholm, Milan and Marakesh.

See the Movie

Valentines Day in Paris

2010-02-05T07:39:00.000-08:00

Please Ladurée open in Sweden!
See the newsletter
See signature boxes

Lunch at Gondolen

2010-02-04T01:17:00.001-08:00

Outstandning lunch at Gondolen in Stockholm. Don't forget to book a table!
Webpage

Urban Deli

2010-01-28T12:47:00.005-08:00

Urban Deli's Seafoodplate and nine small dishes is very good (one of them is reindeer meat - Souvas). Try it with "husets Champagne" a glass of Champagne or red wine from a very nice winelist!

Fiskeläget Hötorgshallen

2010-01-28T12:47:00.003-08:00

Mobile photo

Best starter in town if you are dining home. Stockholm.

Macarons framboise from Cajsa Warg

2010-01-28T12:47:00.001-08:00

Mobile photo

Lovely pink Macarons created by Fossier, bought at Cajsa Warg in Stockholm. I love foodpresents!

Pont Nouveau

2010-01-26T04:44:00.001-08:00

Pont Nouveau opened in november 2008. Mattias Ljungberg confectioner, chef and owner of the bakery Tössebageriet and Pont Nouveau, is also a member of The Swedish Culinary Team. Last time he was a member 2004 TSCT he won OS-Gold. 2006 he became ”Årets kock” (Chef of the year). At PN he wanted to create a combination of patisserie, restaurant and modern food. Nighttime PN is transformed to a winebar as well.

I love their coconut macarons and the chocolatetruffle with liquorice toffee.

ÄKTA SYLT (Pure Jam)

2009-12-21T01:38:00.001-08:00

Photo: Bianca Brandon-Cox

This is a really interested project I've been involved with called ÄKTA SYLT (Pure Jam). The keywords are no additives just pure ingredients (like fruit and sugar), transparency, handicraft and personality. I like that you can read a personal story of the craftsman/woman.

www.aktasylt.se

School Feeding Programme

2009-12-21T01:08:00.000-08:00

At the moment UNA-Sweden has two major fund-raising campaigns. One is Adopt-a-Minefield which aims to increase public awareness against the use of landmines and to raise money for UN mine clearance work. The Swedish branch of the campaign focuses on mine action in Cambodia and Ethiopia.

The second campaign is carried out in cooperation with the WFP School Feeding Programme. The idea is to offer poor children free lunch at school, something which has several positive effects for the children themselves as well as for their families, communities and countries. The Swedish school feeding campaign cooperates with well-known Swedish restaurants and the coffee shop Barista Fair Trade Coffee. Both campaigns have enrolled famous Swedish entertainers, media representatives and sport stars as ambassadors.

The Swedish chefs Erik Lallerstedt (Eriks Gondolen) and Fredrik Eriksson (Långbro Värdshus) are two of the chefs that are involved in The Swedish school feeding campaign.

Goodness in Helsingborg

2009-12-07T07:31:00.000-08:00

If you are visiting the south part of Sweden, please visit Helsingborg. It's really a culinary city. Lots of nice stores, restaurants and close to Denmark/Copenhagen (NOMA, T-magi, Peter Bier etc). This time I found a perfect little store called Goodness. Here you are able to buy organic and fairtrade foodproducts, nice healthy drinks and lots of nice presents. More coming up next week!

I also found The Organic Guide Skåne /Eko Skåne.
Read more about Goodness

Actually Oliven/Jessica Stigsdotter Axberg made the original graphic design for The Organic guide Stockholm / Eko Sthlm.

Tim Wendelboe at Drop Coffee

2009-11-04T12:10:00.000-08:00

This week Drop Coffee present coffee from Tim Wendelboe/Oslo. He is well knowned in the business and when you see his list of qualifications you understand why:

Winner of Nordic Championships in roasting 2009 and 2008
Winner of The World Championships in Cupping 2005
Winner of Barista-World Championships 2004
Winner of The Norweigan Barista Championships 2002 and 2001

I loved the coffee Tekangu from Kenya. Incredible blackberry flavour!

Drop Cupping - Wendelboe special
Don't miss cupping at Drop Coffee 18.00 tomorrow Thursday 5th November, Wollmar Yxkullsgatan 10.

Read more at the Drop Coffee blog
Read more about Tim and his book
Tims brewing-guide

PO Choklad och Konditori

2009-10-17T03:45:00.000-07:00

In my neighborhood a new fabulous chocolate and confectionery store called Per Olsson Choklad och Konditori recently opened. Per Olsson the owner is a former member of "The Swedish Culinary Team" and he also became "The Confectioner Of The Year" in 2003.

Per tells me about the idea to place the tables around the showcase of glass filled with pastries so that all the goodies are on the same level as your eyes. Good idea I think!

I really like the international feeling I get here, the taste of the beautiful pastries, the organic ambition and the fact that it's in my neighborhood. This is what I call "a perfect little place".

PO Choklad och Konditori also produces lovely bread, marmelade, bread and lemonade.

Adress: Heleneborgsgatan 19, 117 31 Stockholm, tubestation Hornstull (the south area of Stockholm).
Opening time: Tuesday-friday: 07.30-18.00, Saturday: 09.00-16.00

I bought the apple and vanilla marmelade, the walnutbread and Pers favourite the chocolate and sea buckthorn pastry. All fantastic!

New cookingbook out in november

2009-10-07T08:05:00.001-07:00

Photo: Alexander Ruas
Cookingbook author and foodphotographer: Maria Paulsson/Stila Publishing

New cookingbook out in november called "Köksvägen till en flickas hjärta".
You meet Andreas Johansson, Jonas Pelz, Erik Cederlöf, three guys behind the store Grandpa and the game Stockholmsspelet that tells you about their foodstories/memories; successful and less successful.

I just love the photos, the idea and the title (in english "The way to a girls heart; the kitchen".

Read more

Koppi week at Drop Coffee

2009-10-06T08:45:00.000-07:00

This week only!
Wollmar Yxkullsgatan 10, Stockholm

Read more

Le Rouge

2009-10-05T10:37:00.000-07:00

If you want to feel like you are in Paris at Hotel Costes and drink champagne although you are in The Old Town in Stockholm, go to Le Rouge. I prefere to go to the restaurant bar at Brunnsgränd 2-4 because of the more calm athmosphere there.
If you like it to be crowdy, go to le bar Rouge at Österlånggatan 17.

Read more

Matgeek

2009-10-01T11:43:00.000-07:00

Photo: Johan Hedberg

It's always fantastic to meet soulmates and foodgeeks!
Today I ate a cupcake both beautiful and tasty made by Johan Hedberg.
See his blog with recepies (unfortunately in swedish).

Brödboken / The Book of Bread

2009-09-29T11:47:00.000-07:00

This is my friend Kickis fantastic book about bread. Although it's in swedish, it's worth a look, because of the beautiful pictures. Text about Brödboken in swedish

Matmekka

2009-09-26T01:21:00.000-07:00

Mobile photos

Matmekka is Etnografiska Museets (The Ethnographic Museum), new restaurant (since september). They serve locally produced, organic, fairtrade food-, desserts- and drinks. They also serve Brunkullans tea - second generation teamaker and ecogastronome. Working with Slow Food values for rural development.
Read more about Matmekka

Photo: Brunkullan

The Duke's Selection

2009-09-08T08:40:00.000-07:00

Please visit my fathers new store The Duke's Selection with the unique concept; Menswear Clothes, Tea-House and Gift-Shop. Adress: Storgatan 12, Östermalm, Stockholm.

I loved the white tea "Lust och fägring", the applecake and the organic cookies for children that looked like owls and cats. From the 21/9 there will be be a Afternoon Tea menu with scones, lemon curd, marmelade and cream (order one day before). If you are looking for a present, this is the perfect place!

Tasty things - Formex fair 27-30 august 2009

2009-08-30T08:08:00.000-07:00

Photos from my mobile

Although this fair's not a foodfair the area Tasty things - Confectionary & delicatessen, grows for every year.

At this fair you could see influences from one area to another, for example pillowcovers (made by Oddbirds) packed like food. Vegetables packed as flowers. The old look packaging/retro/vintagedesign is quite big and tells about how we are looking back, seeking our roots and heritage. Not just healthy wine is hot right now, here comes healthy chocolate; New Tree's chocolate makes you feel sexy, calm or just makes you sleep better.

Trendseminar autumn/winter 2009

Formex also offers more holistic trendseminars (fashion, art, garden, food, furnitures, arcitecture aso) made by Lotta Ahlvar. She tells us that the foodgardening trend is big, for example you could see vegetables and flowers at The Chelsey Flower Show and the Swedish book "Klosterträdgårdar/Monastery gardens" made by Lena Israelsson is also part of that trend (the Monastery gardens often grow vegetables to eat).

The theme for this fair is Vintage/Travel and Lotta tells us that this year it's ok to be a tourist. Travelling with nice looking luggage with for example The Orient Express train and enjoy luxury such as finefood and champagne, visit classic hotels that's been renowned for ages, maybee even mentioned in very old travelling guides, and sip on a drink in the hotelbar.

In London/Soho Lotta saw bread exposed as art in Princi, http://www.princi.it/
In Stockholm one example of nice exposed bread is Xoco.

Handmade butter is still big. The trend is "the real thing"; real butter.

The housewife is trendy again, not a shallow one, but the independent housewife, knitting and making her own jam in a beautiful apron.

Lotta guesses that this christmas will be very traditional. We will put lots of effort in cooking traditional swedish food - redefining our heritage, back to the roots. One of the biggest trends 2009.

Read more

Food fair in Stockholm - Smaklust

2009-08-21T14:41:00.000-07:00

For all of you that are visiting Sweden 21-23 of august you have to visit Smaklust in Stockholm. Smaklust gives you a unique possibility to taste food from swedish producers from all over the country. In the picture you meet Marja-Kristin Skum and Anna-Maria Kaddik (AIVO). Two young sami foodproducers. I bought the most fantastic reindeersausage with the taste of Angelica and juniperberries from them.

This year felt like it belonged to the young food producers. I feel proud and happy that so many young people keep up with the good work in this type of small scale, craftsmen foodbusiness.

If you're in Stockholm, down town, outside the theatre Dramaten don't miss the exhibition about swedish national parks made by Claes Grundsten (ends in the middle of september).

See more photos
Read text in swedish

Drop Coffee

2009-08-16T12:30:00.000-07:00

This is not just a new coffeebar in Stockholm. In this coffeebar you get fantastic coffee, excellent service and the coffee is made by people that respect and love their products. This perfect little place is called Drop Coffee, the adress: Wollmar Yxkullsgatan 10 (former Coffee Lab) and the owners are Oskar (former Tvålpalatset) and Erik.

Coffee Drop serve four excellent types of brewcoffee, truffles, croissants, swedish crispbread with cheese and cloudberryjam, breakfast and there is a possibility to ask questions and try their coffee the last half hour, before they close, once a week.

To buy home you have got a big selection of nice coffee. I tried Koppis Balmaadi Estate from India (citrus, rasberryjam and macadamianut) and I really enjoyed it.

Blog
Se more pictures at the photographer Alexander Ruas Flickr
Or coffeeblog

Stora Sjöfallet

2009-08-09T11:53:00.000-07:00

Stora Sjöfallet

20 miles north of the Arctic Circle you can find Stora Sjöfallet in the world inheritage Laponia. To drink fresh water directly from the lake Langas or from a mountainstream is a fantastic feeling. During this expedition we enjoyed souvas with potatoes and tunnbröd/bread, all cooked on the fire by the guide Thomas. Smoked reindeer meat is so good, I will miss that once back in the capital city again. It could be quite difficult and expensive to find it in Stockholm.

Saltoluokta Fjällstation

2009-08-09T11:37:00.000-07:00

In the world inheritage Laponia you find a really nice little pearl in an area without roads. You arrive to Saltoluokta Fjällstation by boat or simply by walking. The restaurant that serves organic and locally produced food is also recommended by The White Guide. You could choose between a three course- or the gastronomic four course menu. The prices are really low if you look at what you get; excellent food and service in a unique environment. There is also a nice spot in front of the fire if you would like to end your evening with a cognac memoring the day more privately.

Jokkmokk

2009-08-09T11:14:00.000-07:00

Café Gasskas

In Jokkmokk you have to visit Café Gasskas. It started as a internet- and music café and developed to a very interesting restaurant. Even Lonely Planet wrote about this nice place but then with the title Café GLASSkas:-).

Both the chef Kristoffer Åström and one of the owners Malin Strömbäck has been studying Sámi Food at The Sámi Education Centre. We try the birchsoup, reineerfillet sashimistyle with the traditionally used herb Angelica. souvas with blueberrysauce and white chocolatesoup with fermented birch on top of a muffin. Everything is really delicious. Next time we will try the nice drinks and participate in the Ukulele workshop.

Ájtte

Ájtte Swedish mountain and Sámi museum is situated in Jokkmokk. The permanent exhibition is called ápmi – about the land and people, where you can e.g can enter into a Sámi tent, goahtte, and see how the nomadic Sámi lived all year round until 60 years ago. Yo can also see a travelling exhibition from Finland that shows how the Sámi use wild herbs for food and medicine. Angelica is such a traditional herb that you can find in Jokkmokk Alpine Garden, wich is a part of Áttje. In Ájtte you can also find a restaurant recommended by The White Guide, that offers both à la carte menu with local specialities such as smoked reindeer (souvas) and today´s lunch. Ájtte also offers good shopping.
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Inlandsbanan

2009-08-09T11:04:00.000-07:00

If you are interested in travelling threw the northern wilderness of Sweden, to see and hear about Swedish history, culture and sights and to see wild animals like wolf, wolverine, bear, lynx, reindeer, or moose you should try travelling by train with Inlandsbanan. The traindriver promised 100% chans to see reindeer and moose and it turned out to be correct, for us anyway. You also stop along the way to buy locally produced specialities from the northern part of Sweden such as smoked or fried reindeer meat, char, Swedish potatodumplings, kanelbullar/cinnamonbuns and lots of other goodies. While travelling it is interesting to see how big the differences are in population comparing the southern- and the northern part of Sweden. In the northern part “Norrland”, in 60% of Swedens landarea, only 12% of the population lives and most of them by the coastal areas. This feels exotic even for me as a swede. One thing that’s striking is that almost in every small little town there is a thairestaurant or a thaicaravan. Pizza- and hamburger restaurants that you otherwise commonly see got competition…

Östersund

2009-08-09T10:58:00.000-07:00

This is a cousy little city with around 50 000 inhabitants. Before I went here I heard about good food and excellent foodproducts in stores and restaurants in this area. I agree totally. Please visit Tuttis Konfetti – restaurant, café and deli and the restaurant Innerfickan, recommended among others by the White Guide. The best experience from this visit was the amber beer called Jämtlands Bärnsten from Jämtlands Brewery produced in a little village before you enter Östersund (travelling from south and up north) called Pilgrimsstad.

Axmar Brygga

2009-07-24T06:28:00.001-07:00

Great fishrestaurant in Axmar Bruk near Gävle. This is Jungfrutallrik. Mixed fish that tasted really delicious. The view from the restaurant is the sea...

Book the table before!

Dufweholms Herrgård

2009-07-09T02:19:00.001-07:00

This is a perfect little place in Katrineholm near Stockholm, worth a visit. You could eat lunch, drink afternoon tea or stay for dinner (a very nice selection of locally produced products such as air dried ham from Fors Manor, grilled pike from Hjälmaren and cheese from Jürss Dairy).

The afternoon tea buffé was reallly good and the surrounding environment fantastic. If you want to walk around don't miss the garden or the old-fashioned villagestore.

The grasshopper sculpture is made of old english knifes and forks and the VD Fredrik Åström bought them in Cuba.
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Nordiska Museet - The Nordic Museum

2009-07-03T04:21:00.000-07:00

This book is part of an excellent exhibition at Nordiska Museet in Stockholm for people that are interested in discouvering Sweden's culinary and cultural history during 500 years. Nordiska museet, Sweden's largest museum of cultural history, was founded by Arthur Hazelius.

Trendtour - Swedish flavours

2009-06-11T02:21:00.000-07:00

The swedish top-chef, Chef Of The Year's (The Swedish Championship in Professional Cooking) chairman, Fredrik Eriksson from Långbro Värdshus created an amazing dinner for me and twentyone trendtouring people from the Netherlands, discouvering the authentic swedish flavours.
See the hole Syntens trendtour in Stockholm, Marrakech and Milan.

The food was very good and really praiseworthy.

The menu:
Beetroots with goatcheese and sourbread croutongs
Nibblepig with meadow vegetables, parsleybutter and mashed potatoes.
Rice à la Malta Crème brûlé.
I loved the dessert and the Carrotsnaps, the Pickla Pils beer from Nynäshamn and Långe Jan beer from Öland!

http://www.langbrovardshus.se/

Mistral

2009-06-10T06:53:00.001-07:00

Eating at Guide Michelain starred Mistral is a religious experience. Just look at the menu. The wild leaves and flowers were picked from the forrest nearby and the taste is amazing. This is art on a very high level. I also loved the cheese aged in cider and the rolls of chocolate with hazelnut/chocolatecake. The rolls felt like a mix between leader and barque in the mouth and the taste is exciting.
If you want to drink nonalcoholic beverages I really recommend the teamenu.

I am also really impressed by the philosophy and the passionate attitude at Mistral. One example of their philosphy is the heartful thanks to the small cultivators, farmers, fishermen, winemakers, artisans and other suppliers that the young chefs Björn Vasseur and Fredrik Andersson cooperate with.
The perfect simplicity in every little detail is very inspiring.

Menu spring 2009
Zucchini from the garden with vanilla, lemon, sage fried bread and shellfish jus
Dried potatoes with lavender and browned butter, creamy farmhouse egg and bleak roe in yoghurt
Beet root And rAw shrimps under melting lardo with chives and wild sorrel
Raw langoustines with milk skin, wild leaves and flowers and shredded Brazil nuts
Lukewarm lightly salted pike-perch with dried beets in hibiscus and cocoa and garden sorrel
Young garlic from the garden with stevia, sprouted almonds, olives and a 25 year old balsamic vinegar
Farm house chicken with fried porcs tongue, seabuckthorn marmalade, salmon roe and almond milk to drink
Matured cheeses from france
Creamy potato with vanilla and olive oil, almond sorbet and fleur de sel
The gardens Zucchini with caramel, almond icing, dates and raw lemon ice cream

From the menu
Mistral is as much a restaurant as a philosophy and a passionate attitude that we share with a number of small cultivators, farmers, fishermen, winemakers, artisans and others. Without these alliances, Mistral wouldn’t exist. That’s why nothing makes us happier than the fact that so many want to help take the experience even further.

Our heartfelt thanks to Martin Fellkvist and Frida Thörn at Skilleby Biodynamic Farm, Harald and Sonja Speer at Uppmälby Sanda Poultry Domta Hagby Väddö Local Dairy Gårdarnas butik ("the farmers’ market"), Franska Kvalitetsviner ("French Quality Wines"), Grande Bouteille, Anja Hynynen, Calle Forsberg, Nortiva and HägerFredlund advertising and design.

Stage Sweden

2009-05-19T08:21:00.000-07:00

From the 10-14/5 fourteen Slow Food students from the unique University of Gastronomic Sciences in Pollenzo visited Sweden to learn more about swedish foodproduction and foodtraditions. They visited two areas, Sörmland and Jämtland. I followed them for two days to Saltå Kvarn, Skilleby Trädgård, Hellmanska Gården,Vrenco, ICA Nära, Ändebols Gård, Flinkesta Gård, Finesserna, Jürss Mejeri, Näsets Vedugnsbageri and Warbro Kvarn. Our last night together took place in Gripsholms Castle where Maria Printz, ethnologisk and cook made a dinnerbuilt on history and primary produce from Sörmland. Lingonberry, Rubarb and Elk was very appreciated. From start the students talked about food, photographed food and smelled food. I think I just found some new soulmates:-).

Read more about the The University of Gastronomic Sciences
Read more about Slow Food in the world
Read more about Slow Food Sweden

Petite France

2009-05-19T06:23:00.001-07:00

Best café 2008 and 2009 according to DN (Daily News)
Petite France is a french pearl at Kungsholmen (John Ericssonsgatan 6) Stockholm. They are renowned for their great lunch and for their excellent bread and desserts. If you haven't been there yet, go there! I fell in love with this place immediately when I saw the Ispahan pastry and I am really impressed about the personal engagement Sébastien and Jenny Boudet puts in their patisserie/bakery/café/restaurant. You can't leave this place without trying or buying their Macarons with flavours like tahiti-vanilla, chocolate, cassis, caramel, pistachio or liquorice. This autumn you will be able to buy Macarons from Sébastiens and his brother Damiens company Macarong as well.
Follow Sébastiens weblog http://petite-france.blogspot.com

http://www.macarong.se
http://www.petitefrance.se
http://www.dalloyau.fr
http://www.pierreherme.com
http://www.laduree.com
http://www.madmacnyc.com
http://www.paulettemacarons.com

Vurma

2009-04-28T03:08:00.000-07:00

Popular cafés in Hornstull, Kungsholmen and Vasastan (Stockholm).
I love their chicken, chèvre, walnut and apple salad.

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Small Island Coffee & Chocolate

2009-04-23T11:06:00.000-07:00

Small Island Coffee & Chocolate (St Paulsgatan/Timmermansgatan, Mariatorget Stockholm) is a really nice place where you can drink coffee, buy chocolate, cigars and lots of nice presents to family and friends. They also got rum- and chocolate tastings.

I just love their webpage and the Caribbean atmosphere.

Vapiano

2009-04-20T13:23:00.001-07:00

Great italian concept made in Germany:-) where you actually can se when the chef is making the food! Just decide if you want pizza, pasta or sallads, collect what you want to eat and drink on a card and pay when you leave. Dont miss the nice desserts! Do'nt go here if you are in a hurry.

In Sweden: Sturegatan 12 and Munkbrogatan 8.

Fjällpuben

2009-04-12T13:26:00.001-07:00

Local food at Fjällpuben (Åre). Interesting menu. My favourite Souvas; smoked reindeer and the Reindeer carpaccio. Fjällpuben got a very cousy atmosphere and the graphic profile is really nice.

Åre Chocolate Factory

2009-04-10T05:58:00.001-07:00

Åre Chocolate Factory during Easter.

I love the cloudberry and the blueberry truffle!

The webbsite is also really nice. Se it!

Les Chocolats

2009-03-31T07:28:00.001-07:00

Fantastic little café and store. Storgatan 25, Stockholm.

Waffle Day

2009-03-24T23:27:00.001-07:00

Combine this dessert with Wild Strawberrys from Grannys Secret, from ICA, Stockholm.

Ladurée

2009-03-20T09:59:00.000-07:00

I am totaly in love with all products made from this company.

They started doing macarons and cakes and now they have produce cosmetics, perfumes, les cartes parfumées and the fantastic Bar Ladurée.

I want to go to Paris and Tokyo.

Another fantastic company with fantastic products is australian Mor.

Esters Café

2009-03-18T11:36:00.000-07:00

This is Swedens oldest coffee and tea store. It is also a really cousy place with a nice atmosphere.

I just love their white tea.

Good Store

2009-03-04T11:18:00.000-08:00

Good Store, Skånegatan/Stockholm.

Very nice grocer's/health food shop with lots of organic and fairtrade products.

All alternatives you can get if you are a vegetarian or a vegan.

I love the bread "Sprouted wheat".

Matdistriktet

2009-03-03T10:36:00.000-08:00

The perfect shop for food conscious people. Here you can find lots of nice presents for different occasions. Check out the tea shelf!

Blueberry Lifestyle

2009-03-03T03:27:00.000-08:00

Glamorous health food concept.
Pictures from Birger Jarlsgatan 21, Stockholm.
Flagship store at Sibyllegatan.

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Fine Food

2009-03-01T07:41:00.000-08:00

Picture: Fine Food

Perfect place if you want to stop by and eat one of the nicest sandwishes I have ever tasted. The coffee and Rooibus Österlen tea is fabulous.

You can also drink wine or buy food to bring home.

Hammarby Allé 62120 61 Stockholm.

Chokladfabriken

2009-03-01T07:20:00.000-08:00

Try Chokladfabrikens chocolate with beer and wine.

Our favourite is the new liquorice chocolate with seasalt.