In Fäviken, his restaurant located in South Central Sweden, he only hosts a dozen guests a day. He unveils the typical regional flavours in the dishes which are sometimes very simple and hardly processed. He usually serves what he harvested, hunted or butchered himself – and it is this type of cuisine that he devoted his first book to several years ago. In this cookbook we will find, for instance, a recipe for thrush with dried mushrooms, fresh cucumber, fermented fennel and cottage cheese. Now the Swedish chef wants to show the world not only the taste of his close surroundings but the taste of the whole Nordic cuisine.
Lent: Between the hell and the heaven
