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ine dining
DINING
I N T E R N A T I O N A L
I N T E R N A T I O N A L
I N T E R N A T I O N A L
I N T E R N A T I O N A L
Fine DiningDINING
DINING
wineFine Dining
December 2012
Welcome to Fine Dining
- the place where the world comes
together in Sweden
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contents
3 eDItorIALs
4 notes
8 cItY HALL´s neW sUIt oF cLotHes In the restaurant itself you can enjoy last year’s Nobel Banquet menu all year round.
13 tHe LUXUrY restAUrAnt WHere YoU Do tHe cooKInG In 1999, Chef David Berggren coined the term Active Cooking…
21 DJUret & ALL tHe otHers “If the trend in fine meats were to fall off, Djuret would still remain,”
25 cHrIstmAs At tHe PHotGrAP-HIc mUseUm The Photographic Museum’s Christmas dinner is not an or-dinary Christmas meal, but a spectacular dining experience in five acts.
29 tHe JoUrneY stArts Here From the dining room there is a magnificent view of the flight paths and you can enjoy food whenever it suits you courtesy of Marcus Samuelsson - our famous and creative New York-based chef
33 An eXcItInG mAn´s JoUrneY From tUrKeY to sWeDen The road to success has not always been plain sailing for Saffet Caglar from Turkey.
37 GrAnD cUIsIne At Home On the chromed grill hob you can fry without a fryingpan. ”Surf ’n’ Turf” allows you to cook meat, fish, eggs and vegetables at the same time without mixing flavorsn
41 tHe oAXen PAntrY HAs moVeD tHe coUntrY Into toWn Their website shows cows grazing on lawns of downtown Maria Square.
44 trenDsPottInG 2013 – tHe neW normALNew times brings with it new habits, and even the Food World has to adapt and find new ways to embrace them.
8 25 29 3713
WHo Are tHe cHAîne Des rôtIsseUrsThe Chaîne des Rôtisseurs is an international gastronomic society for both professionals and amateurs , with roots that stretch back to the year 1248. The society is represented in about 70 countries and has more than 25000 members worldwide. From its headquarters in Paris the organization is headed by President Yam Atallah In 1959 the Balliage de la Suéde was founded by amongst others Tore Wretman. In Sweden there are 14 associations, so called Balliage (Bailliwicks) which is individually responsible for its own program of activities. Coordination, administration and international contacts are taken care by a national committee under the leadership of Bailli (Grand Bailiff ) Délègue. One of the society’s strong points is the international membership which allows them to make use of the fantastic network and offers possibilities to take part in any event at all, wherever and whenever over the whole world.
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Welcome to Christmas with Fine Dining
2012 we will be remembered as the year that Sweden wrote itself into the history books by winning every
category in the international Culinary Olympics which took place in Germany in October. Champions, simply World Class!For almost 10 years we have been placed in the top 3 of the world’s top chef competitions, together with our northern neighbours. It is certainly one of the reasons that food tourism has steadily increased in Sweden and this contributes greatly to tourism as a whole and has evolved into one of our biggest sources of income. This is especially important in these times of global economic downturn.As a result, the restaurant industry contributes to the large number of jobs available, and hopefully this will be on the increase as the economy improves.But now it’s time to kick back and relax and enjoy, as much as pos-sible, the upcoming Christmas and New Year festivities. Let us all put a light in our windows up here in the north because we need all the light we can get this time of year, right?
A Merry Christmas and a Happy New Year to all..
eDItorIAL
eDItor In cHIeF Ove Canemyr
[email protected] Dining/Trendsetter Box 24013,
104 50 Stockholm
eDItorIALAnne-Marie Canemyr,Carl Wachtmeister
Catarina OffeChaîne des Rôtisseurs
Art DIrectorSophie L Slettengren [email protected]
enGLIsH coPYRoger Brett
Would you like to be associated in Fine Dining? Tell us about your
products or services. Newly opened or new designs,
new foodstuffs and so on. Contact: [email protected]
+46 70 794 09 87
Cover photo: Anne-Marie Canemyr
Östermalms Saluhall, Stockholm
Welcome to Fine Dining
It is perfectly acceptable to forward Fine Dining to friends and ac-
quaintances that are interested in Fine Dining.
Let us know about interesting events, meetings and so on at [email protected]
We cannot take responsibility for unsolicited material. Feel free to quote us but always reveal your
sources.
oVe cAnemYr
Editor-in-Chief www.finedining.se
PS Let us know about friends and acquaintances who you think would like to receive a copy of Fine Dining.
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fine diningnotes
sWeDen Won eVerYtHInG At tHe cULInArY oLYmPIcsIn October, the Swedish Culinary Team took their third gold in the Culinary Olympics. The contest was held in Erfurt, Germany and throughout the whole competition they performed by far the best in each category. The team won all the medals outright. This is something that has never happened in the Olympics before. And so the Swedish Culinary Team has made history!
Captain Krister Dahl describes the scene.
”When we were up and received the gold for category A and B the person awar-ding the medals whispered discreetly that we should please remain on the stage. Then we received gold for category C and he asked again that we remain on stage. What a feeling!”
When I was writing this I had tears I my eyes and I wasn´t even there! Mega Grand Slam is probably a good description.
Krister adds: ”I have never experienced such team spirit, where we were all there for each other and to contribute creative ideas and thoughts. Lovely! Imagine being able to finish work with the Culinary Team with an Olympic gold medal, and in this way!”
Even the Swedish Junior Team International, Stockholm Culinary and Team Sabis won total victory in their categories. One of confectioners, Mattias Ljungberg, had two of his pastry chefs from Tössebageriet in the Stockholm Culinary Team and a week later Cecilia Andersson took home the title of Confectioner of the year. The Tösse Bakery can now boast four gold medals.
Fine Wines very own homepage
w w w.f inewine.nu Here you’ll find the last 4 editions of Fine Wine
bAcK In FAsHIonStephan Rössner, professor of health-oriented behavior research, now retired and with gastronomy as his main inter-est, is back in vogue again. In his time he was the most humane of all dieting advisors, with his mantra, “You can eat everything but not all the time.” A rule that is having a renaissance in tune with the times and the trends, where common sense must prevail. “It’s not a particularly sexy packaging,” Stephan said a few years ago when Dr. Atkins was the most brilliant diet guru around. But now it´s all the rage again, Stephan and his sensible advice is so absolutely right.
VIsIt Us At FAcebooK
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conFectIoner oF tHe YeAr After a thrilling finale where five of Sweden’s best pastry chefs showed off their creative and artistic talents to several thousand visitors, Cecilia Andersson from Tössebageriet in Stockholm was judged the winner in this year’s Confectioner 2012. The judges noted that Cecilia’s competition production was “a colour and flavour explosion of Swedish autumn flavors, well-made and inviting, pure el-egance!” The finalists created a three-level cake, three different chocolates and a secret pastry, an apple cake, which was unveiled the day before the final. All the cakes were baked at the Nordic Museum and were decorated according to this year’s central theme ‘autumn’.
Cecilia’s cake was an autumn pear cake on a brownie base with puff pastry and caramel, pear jelly and a pear bavaroise with a caramel glaze.
The finale was a fantastic showcase of our creative crafts, says Martin Lundell, CEO of Swedish Bakers & confectioners, who organised the competition.
WoULD YoU L IKe to HAVe YoUr oWn IssUe oF F Ine D In InG In YoUr e -mA I L - Free oF cHArGe?PLeAse GIVe Us An e-mAIL to [email protected]
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A cHrIstmAs FeAst In A tent JWell, not just any old tent - this one has direct access to Restaurant Lux situated on the pretty little island of Lilla Essingen in Stockholm. It’s cool enough to keep the food fresh and just warm enough for your comfort during the Christmas promenade. The actual dining is done in Lux’s cozy dining
room. The Yuletide fare is not extrava-gant, but essentially from Lux´s care-fully selected producers. The Lux chefs stand at the end of the table carving the farm fresh ham from Domta and juniper-flavored Capital deer ham. They will gladly tell you about the quality and origin of the meats. The traditional egg dishes are served at the table, a smoked Ängsjö whitefish with baked Sanda egg and warm mayonnaise and rather unusually a warm fig soufflé with hazelnut. Then there’s the zodiac signs showing the way to the sweets table with nothing but homemade desserts and toffee, fudge and candies, cooked by Lotta, Lux´s inn keeper. Outside, the trees and the lake are glittering, every-thing’s in its best winter coat!
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GQ becomes GrossmAnnThe reputable restaurant GQ in Stockholm’s Östermalm has been around since 2005, when Jurgen Grossmann and his wife Margaret decamped from their home in the south of the city. At GQ you can enjoy asparagus, truffles and a very well put-together menu.
“We can of continue to do what we have been doing, but Jürgen would like a fresh start. For the past two years he has been working mostly on the marketing and organisation but now he has had enough,” says Margaret.
“Now I’m back at the stove, and this is where I´m going to stay for the next ten years!” he assures us. Over the years, he has been in league with the best pro-ducers in the Stockholm region and relationships like this take time. Jurgen is now rearing his own of calves and lambs so as to maintain control over the entire food chain. The calves are slaughtered in Vallentuna, 45 kilometres from GQ and Jürgen butchers them himself. On his Osso Buco in Blaxsta to the south of Stockholm he has big, healthy lambs.
“I want to recreate the feeling we had in Gässlingen,” says Jürgen wistfully. But everything doesn´t necessarily have to be Swedish and local - the best olive oils which come in three varieties from Florence, the butter from Normandy. Prior to the truffle season he has acquired white truffles from Alba in Italy.
The new Grossmann menu includes Jürgens homemade black pudding with foie gras, cranberries and apple, his bouillabaise ‘garni’ looks like a painting and his chocolate dessert with a white peach, served with powdered olive oil from Flor-ence. He has always baked four different kinds of bread every day and when Jürgen is in a playful mood he bakes bread with squid ink. Jürgen is also one of our best teachers of young newly trained chefs. There are always a few of them under his mentorship.
In addition to the regular cooking he encourages practice and competition in the kitchen. In recent years, there has always been a young chef from Jürgen’s kitchen competing in the final of the Young Chef of the Year Award, which is organised by the Chaine des Rotisseurs.
The GQ brand is strongly associated with high quality and will endure for a long time, in catering, courses and banqueting.
brYDLInGs At ÅHLénsSince January this year the sisters Carina and Ulrika Brydling, the well-known national team chefs are appearing at the Åhléns Department store restaurant in downtown Stockholm. The focus has been primarily on organic food and in Novem-ber 90% of all products were KRAV-labeled.
“Of course.” says Ulrika “it could be better.” The remaining ten percent is not directly non-organic but rather from the cooks who pick mushrooms and berries that the sisters are so protective of. “So we’re trying to get them to certify their forests,” says Ulrika. There are only two items left, vinegar and salt!
“Now we cook all our food from scratch, we bake, have fewer staff, less outlay for raw produce, less waste, tastier food and more satisfied diners. And we’re having fun!” say the always-happy siblings.
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FooD & DesIGn At seAIn conjunction with the fact that Helsinki is the design capital of the year, all Viking Line ships have been hosting a design competition. The teams are made up of mem-bers from both the kitchen and the dining room and their task was to come up with a dining concept that reflected both Finnish design and a menu featuring Finnish ingredients. All the teams did well, but the winners were the team onboard the MS Mariella, comprising Nanna Aflecht, Tero Savolainen and Hanna Suonpää. For a few weeks this autumn, Turku and Helsinki vessels passengers got to enjoy their winning menu together with selected wines. The menu was served until the 16th December.
christmas at sea
If you really want to indulge yourself this Christmas then Star Chef Leif Manner-ström’s Christmas dinner onboard the good ship Cinderella is the thing for you.
Leif has seen to it that the cooks in the Cinderella galley are cooking to his high standard of excellence. “All the best of this groaning Yuletide table will be available right up to the 26th December. The crowning glory of the dessert table is Mrs. Lillian Mannerström’s favorite dessert Ris à la Malta.
notes
A booK AboUt FäVIKenFäviken Magazine is in the same class as El Bulli, Noma And Mathias Dahl-gren, but with its very own unique food philosophy and atmosphere. The most desirable are the twelve places that make up the entire res-taurant and how difficult it is to get there. Fortunately, we can at least en-joy Magnus’s cooking art through his cookbook that is available in Swed-ish (Toucan Publishers) and in English and German (Phaidon Press).
Fine Wines very own homepage
w w w.f inewine.nu Here you’ll find the last 4 editions of Fine Wine
VIsIt Us At FAcebooK
Phot
o: E
rik
Ols
son
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cItY HALL’s neW sUIt oF cLotHesTExT: CATARINA OFFE PICTURE. CATARINA OFFE / x INTERIOR
Under new ownership the res-taurant plans to regain its
natural place among Stockholm’s best known restaurants with the help of Andreas Hedlund, a well-known chef with a high profile in the gastronomic industry. He was also voted Chef of the Year in 2002 and is also this year’s Nobel Banquet Chef.
“Now, he´ll be well known to the general public which will be very good for us,” says Jimmy Palme-
mILLIons oF tV VIeWers Across tHe WorLD KnoW AboUt tHe nobeL bAnQUet In tHe bLUe HALL oF stocKHoLm´s cItY
HALL. tHoUGH not As mAnY KnoW tHAt on tHe otHer sIDe oF tHe coUrtYArD LIes tHe trADItIonAL stADsHUsKäLLAren,
or cItY HALL ceLLAr restAUrAnt, tHAt For DecADes HAs mAIntAIneD A moDest eXIstence, FreQUenteD more bY ForeIGn
toUrIsts tHAn sWeDes In GenerAL AnD stocKHoLmers In PArtIcULAr. bUt noW ALL tHAt Is AboUt to cHAnGe.
klev, the newly appointed restau-rant manager. The Blue Hall or-ganizes approximately 200 events per year which range from finger foods to the highly-esteemed No-bel Banquet. In the restaurant it-self you can enjoy last year’s No-bel Banquet menu all year round. With a little advance planning you can also get any of the other No-bel Prize banquets that have been served since its inception in 1901. “Apart from these gastronom-ic excesses, there is also ‘real
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food’,” Andreas says. “Things that everyone likes, prepared us-ing Swedish produce with the same high quality as the Nobel food and with the same high pro-file. Swedish fine fare that every-one can love.”
The wine list comprises one hundred and sixty red and white wines, mostly from the old
UnDer neW oWnersHIP tHe restAUrAnt PLAns to reGAIn Its nAtUrAL
PLAce AmonG stocKHoLm’s best KnoWn restAUrAnts
world, but also the United States, and selected to mach the New City Hall Cellar´s menu.
“Instead of flying in a French chef, we will arrange local performanc-es. Local heroes, we call them!” says Jimmy proudly. There may be a sheep farmer who works with Lisa the housewife who has picked mushrooms, or a locally produced cheese with homemade biscuits, and beer from the nearest microbrewery.
“There will be no eleven-course dinners,” explains Jimmy. “You´ll be able to enjoy local delicacies and beer even in the bar. Every-one who enjoys good food should come and eat here,” he says.
The ancient cellars were lovingly restored and decorated by Jonas Bohlin, with the best of Swedish craftsmanship, even the wicker chairs in the bar and hand-tanned leather on the sofas.
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“It hasn´t been easy,” says Jimmy. The venue is an historic one and the landlord (Stockholm City) has had more than a passing interest in the restoration!
The Swedish tableware was origi-nally designed for the world ex-hibition in Stockholm in 1930, Skultuna. The classic brass can-dlestick, and an ultra-modern wa-ter jug were designed by silver-smith Sebastian Schilt, who also made the napkin rings in pewter. The service staff’s aprons are from Växbo Linen.
“Actually, we find that the room was a bit too ostentatious,” said Jimmy, “So we compensated with our service which is slightly low key. We are very careful to keep everything at just the right level, friendly but not too personal, po-lite without being distant.”In the kitchen Anders Eldo and Jan-Christer Hedberg reign su-preme. They are both former teachers at the Stockholm Hotel and Restaurant School. After do-ing a sterling job in the school for several years, they were both keen to get back to the kitchen again
”InsteAD oF FLYInG In A FrencH cHeF, We WILL ArrAnGe LocAL
PerFormAnces. LocAL Heroes, We cALL tHem!” sAYs JImmY ProUDLY.
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and this was a chance neither of them wanted to miss.
“Everything is fun,” says Anders. Right now filling up the stores for Christmas, naturally a classic cel-ebration. The seasons and the sea-sonal ingredients follow one after the other. No two days are ever the same.
Jimmy, himself a trained somme-lier, has been nominated for the Waiter of the Year Award, and has commuted between Umeå, New York and Bermuda. He has been involved with the Leijontornet, and with Marcus Samuelsson in New York and the Mandarin Ori-ental Hotel. A planned short stay in Sweden turned out to be longer than expected while waiting for work visa in the U.S. Jimmy gained an interesting insight into the judicial process but after two trips to New York, he came to the conclusion that home was pretty good anyway. Now he is waiting with his creative team, hoping that we´ll all find our way to the Inn.
Asumptuous swedish christmas dinner seen here illustrated, served at stadshuskällaren (city Hall cellar)
HerrInG
Pickled herring, Pickled herring in Mustard, Glasmästarsill, Crayfish Herring, Caviar Herring, Herring Salad Rosehip, Rowan Herring, Herring Lingonberry, Herbal gravad herring, Whiting Roe gravad herring marinated anchovies, Fried & pickled herring, Matjesill Tart, Caviar eggs, Shrimp Eggs, Sour
Cream Red onions, Boiled peanuts
sALmon AnD otHer FIsHesMarinated salmon, Herbal gravad Salmon Poached Salmon with Svecia pie,
Crème of Roe, Seafood Salad Fish paté Gravlax, Salmon salad , Shrimp salad, Dill Mayonnaise Pickled cucumber, Smoked whitefish marinated
herring, Two mustard sauces
sALADs AnD VeGetAbLes
Green Salad, Red cabbage and orange salad
coLD coLLAtIonChristmas ham, Pressed Headcheeses, Veal Stuffed pig’s foot, Liver pâté, Smoked wild boar, ham, Bear Sausages, Game paté Smoked reindeer, reindeer pastrami Turkey and mushroom terrin, Elk, beet root salad, pickled mushrooms. Pickled cucumber, Dill Pickles, Pickled Onions,
Pickled beets, Mustard
breAD
Crispbread, Flatbread, Farmers bread, bread flavored with wort
Hot DIsHes
Grilled pig feet, Mushroom Omelette Christmas sausage, Blood pudding, Game sausage, Meatballs, spare ribs, Cabbage Kale, Jansson’s temptation Mushroom pie. Dip! Stockfish béchamel sauce, Fried turkey & chestnuts
Brussels sprouts, peas pudding melted butter.
cHeese AnD Desserts Blue Cheese, Cheddar, Edam, Swedish Västerbotten, Spiced cheese,
Potkes Walnuts Hazelnuts Almonds Raisins Figs DatesRice pudding: Rice à la Malta, fruit sauce apple sauce, Cinnemon Custard,
Rosehip Sauce, Blueberries and milk Saffron Pancake.Fruit salad Clementines, Oranges, Grapes, Apples, Pears, Lingonberry,
Gingered Fresh Pear, Fruit Cake, Chocolate Ice Marmalade, Mint KissesMarzipan Loaf Vanilla Caramel Truffle Gingerbread Soft Gingerbread
Biscuits
”eVerYtHInG Is FUn,” sAYs AnDers. rIGHt noW FILLInG UP tHe stores For cHrIstmAs, nAtUrALLY A cLAssIc ceLebrAtIon.
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tHe LUXUrY restAUrAnt WHere YoU Do tHe cooKInGWORDS & PICTURES CARL WACHTMEISTER
cAn YoU eAt oUt oFten? PerHAPs In LArGer GroUPs? WItH cUstomers or coLLeAGUes? be Honest, HoW oFten Are
YoU GIVen tHe oPPortUnItY to tALK to eVerYone AroUnD tHe tAbLe? In A restAUrAnt, It Is oFten VerY DIFFIcULt to
tALK to AnYone otHer tHAn tHose WHo Are sIttInG cLosest to YoU. mAYbe A toAst WItH tHe rest oF tHe PArtY, bUt
no DIrect contAct.
”VI sKA HöJA KöKet än mer ocH bLI
sVerIGes bästA VärDsHUs”,
Sometimes you long for reason-able alternatives other than
having dinner at the office. Now there is solution to the problem - Aveqia. It’s a luxury restaurant while at the same time being a so-cial event.
In 1999, Chef David Berggren coined the term Active Cooking.
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Even then, it was about an event where people could meet to cook together while building relation-ships at the same time. Cooking as an activity is suitable for all people, all seasons, all weather and forms of dress. Active Cooking is not a cooking class as such. Not a full day of sauces, slicing or to cook fondants. It is a way to socialise naturally in a relaxed environment where food is the common denom-inator. It is the rallying point.
For more than 10 years, the con-cept was called Appetite in Stock-holm. It has now fairly recently
In 1999, cHeF DAVID berGGren coIneD tHe term ActIVe cooKInG.
been renamed Aveqia. Johan Ka-dar, is also on board, who along with David Berggren is continuing to develop the business. For those who wonder about the name, it is worth mentioning that it has been inspired by Roman history. The Romans were largely connois-seurs and knew how to enjoy food and wine. AVE is Latin for ‘Hail’ - welcome. Q stands for Qourum - a meeting place for the Senate, I for Inspiratio – inspiration, and A for Accubo, which simply means ‘to starboard’. It is a name that has been well thought out, is also pleasing and easy to remember.
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Now you know it. Aveqia.Aveqia’s concept has proven to be
both successful and appreciated. Originally it existed only in Stock-holm, now it has spread to Goth-enburg and now also in London. The plan for the future is expan-sion into more countries. Aveqia’s rooms are all tastefully designed in a consistently Nordic style. They collaborate with the architect Pon-tus Lomar for the local and interior concept.
“Together we have tried to create a combination of a star-rated res-taurant with exclusive home cook-ing. The intention is to create a friendly environment that is social and provides the opportunity for everyone to have contact with each other while cooking. It should also
be easy to mingle and walk around in the kitchen. The premises often use sliding walls to divide it into different-sized kitchens, which are fully adapted to the visiting team. It can be anything from 8 people and upwards. All the groups have access to a private chef, who also leads the food preparation and cooking.”
Are there many groups that have several chefs to help? “All of the chefs are well-estab-
lished and highly respected with extensive experience of high-class cuisine. For them it is a challenge to instruct, lead and inspire all kinds of groups. No two are the same.”
AVeQIA’s rooms Are ALL tAsteFULLY DesIGneD In A consIstentLY norDIc stYLe.
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In addition to the design and qual-ity of the interior, obviously they have very good partners when it comes to the oh-so-important cooking equipment. The kitchen’s from Poggenpohl, and the appli-ances from Gaggenau, Neff and Siemens. Instead of a kitchen fitted along the walls, they built kitchen islands. The reason for this is of course purely social. When stand-ing and cooking everyone can have eye contact with each other. It is also easy to mingle between the kitchen islands, often with a glass of wine in hand. For those who
wish, you can also conduct confer-ences on the premises before cook-ing play.
Aveqia is passionate about gas-tronomy as a power to connect people. The mission is to pro-vide and develop inspiring places where everyone can participate. Meeting places will promote re-lationship building and will never compromise on quality. Of course it is quite obvious that the Aveqia staff love to cook and to do it to-gether with others. Experience has also shown that cooking can unite
. It cAn be AnYtHInG From 8 PeoPLe AnD UPWArDs. ALL tHe GroUPs HAVe Access to A PrIVAte cHeF, WHo ALso LeADs tHe FooD PrePArAtIon AnD cooKInG.”
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people in a way that few other ac-tivities can. One of the benefits with Aveqia is that there is a place for everyone in the kitchen. Even those who may not be quite as in-terested in cooking can also feel at home. Guests can also come along privately or as part of a company.The undersigned had the privilege
of visiting Aveqia with a group of just under 30 participants. Initially the body language showed that all of them may not have been fond of the idea of cooking their own meal albeit under qualified super-vision. Some probably would have preferred a more conventional res-taurant. Well, everyone was still of good cheer, and after the initial introductions our two chefs split us up into groups and we set about out tasks with great energy. It should be added that the cooking is of a high standard, though much of what we used is already measured and weighed, polished, filleted and prepped in every detail. The equip-ment we were to use was ready to save time. This is also a critical factor. Experience has shown that most of us can cope with cooking activity for just over an hour with-out too much grumbling. If it drags on any longer then there’s a dan-ger that you’ll lose the attention of
AVeQIA Is PAssIonAte AboUt GAstronomY As A PoWer to connect PeoPLe.
some people. This is to be avoided as it interferes with relationship building during the evening. It is good to mingle with a glass of wine in hand and get to know your colleagues and guests. Maybe even indulge in a little a backseat coaching!
Returning to our group. Later on in the evening, the atmosphere has risen markedly. People are stirring pots and other vessels, the chefs are giving instructions and peo-
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ple are mingling between kitchen islands. Gradually, everything is ready and we go to a beautifully laid long table. In appropriate or-der you then all take turns to serve the dishes you are responsible for. Serving and presentation is car-ried out with assistance from our two cooks. When the dishes are brought in, one can sense a certain pride mixed with an equal portion of wonder. That in such a short space of time, one has been able to present food of such a high stand-ard is quite a surprise.
The concept of luxury restaurant and active cooking seems more and more tangible as we are all stroll-ing home in the autumn evening, after having thanked our chefs and the other staff members for their good leadership and assistance; we are all a positive experience richer. Many of us will certainly return. All of us really got something to talk about.
To achieve these gastronomic heights for their patrons, it is down to Aveqia to take advantage of sea-sonal ingredients during the dif-ferent seasons, and Christmas, as much as possible – they are sus-tainable for the environment and largely organic and locally pro-duced.
tHe concePt oF LUXUrY restAUrAnt AnD ActIVe cooKInG seems more AnD more tAnGIbLe
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1st coUrse Smoked Goose with lemon marinated scallop, bouquet garni, lovage and broth
The starter is one of the 2012 best recipes for Aveqia it was created by Chef Daniel Engellau, Aveqias new rising star, who won a silver medal in the Chef of the Year. Gravad and smoked, old Swedish traditional cooking methods that are worth safe-guarding. In the late summer, vegeta-bles in a lovely broth flavored with tarragon, lovage and smoke, topped with a smooth mayonnaise.
2nD coUrse The next stop on the road is a spiced reindeer and seared pork, mush-rooms and a vinaigrette of brown butter and lingon berries from the Swedish forests. Reindeer from the north spiced with pink peppercorns, juniper berries, thyme and garlic. The juniper smoked bacon is glazed in honey. This is complemented with a variety of mushrooms, butter-fried, pickled and wonderfully creamy foam and ends with vinaigrette of brown butter and lingon berries.
3rD coUrse The main course is a sirloin and bris-ket, almond truffle puree, horserad-ish and mustard, pickles, watercress and salad hearts. The plates are a rich glace with Madeira and truffle, a dry-aged butter and thyme roast sir-loin steak, a smooth puree of pota-toes and truffles. Blackened mustard wort, delicate autumn vegetables and an emulsion of watercress makes this dish complete.
4tH coUrse A real Autumn Menu rounded off, of course, with a great dessert. In our case, a smooth butter cream laced with licorice, sweet warm raspberries, vanilla ice cream made with genuine Tahiti vanilla and beautiful golden brown honey flan. For extra effect the desert is topped off with honey cress and bubbling volcano sugar.
Our company visited Aveqia in October and not entirely unexpect-edly, we got grips with the autumn menu. The central theme was the ‘forest’, with wild mushrooms and berries topped off with seafood. The inspiration for the menu comes from both the balmy late summer days at sea and from forest walks in chilly autumn evenings.
After reading, and in our case preparing the menu, we all felt extremely proud to say the least. Even though a lot of it had been pre-prepared as I mentioned and that we had hands-on leadership in the kitchen.
But nevertheless the group per-formed fantastically well together and made this amazing meal. As I mentioned in the introduction - it might just as well have been in a luxury restaurant.
In conclusion, following the com-pleted activity, we also become members of Club AVEQIA. It is a club for anyone who enjoys food, wine and the good life.
There, amongst other things, you can look at pictures, gain access to recipes they have cooked and the names of the wines that were matched with the meal.
With hindsight, we note that Aveqia is a very good and viable concept. Food and drinks of high quality combined with highly skilled staff, providing good gas-tronomic experiences. The op-portunity to socialize on a higher plane than on a regular restaurant visit. All of our group were en-riched by the experience. We wish Aveqia all the best for the future in developing the concept. We predict success and look forward to seeing Aveqia established on other continents. Best of luck!
AVeQIA Is PAssIonAte AboUt GAstronomY As A PoWer to connect PeoPLe. tHe mIssIon Is to ProVIDe AnD DeVeLoP InsPIrInG PLAces WHere eVerYone cAn PArtIcIPAte.
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ÅRETS VIN
2009
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DJUret & ALL tHe otHers WORDS: CATARINA OFFE IMAGE: CATARINA OFFE / ERK DANGER
FIrst cAme DJUret (In sWeDIsH DJUret meAns tHe AnImAL - tHe reAsons For cHosInG tHIs nAme WILL be eXPLAI-
neD FUrtHer on). tHen QUIcK As A FLAsH otHer sPecIALIst meAt-eAtInG tAVerns sPrUnG UP Here AnD tHere. “IF tHe
trenD In FIne meAts Were to FALL oFF, DJUret WoULD stILL remAIn,” sAYs HeAD cHeF mIcKAeL eInArsson. sItUAteD In
stocKHoLm’s meDIeVAL oLD toWn, DJUret WAs At FIrst JUst A KInD oF bAcK stAGe oVerFLoW For tHe GoUrmet restAU-
rAnt LeIJontornet (LIon’s toWer) tHAt HAD Its HeYDAY WHen FIne DInInG WAs At Its PeAK.
Then conveniently enough for Daniel Crespi, who had for
several years nurtured an idea for Djuret, the Leijontornet ceased to be what it once was.
“The Animal, or Djuret, had the same philosophy as the Lion’s Tower, but we were without com-promise - we took it all the way,” says Daniel. And to all the former guests’ delight, the Mother Ship’s (Leijontornet´s) gigantic wine cellar was maintained. According to their website it has 1488 wines to choose from. Many Fine Din-ing restaurants & taverns changed to being less luxurious and right then the Lion’s Tower’s exclusive new creation opened and become an instant success. Twelve times a year eight guests are plied with the most exclusive food there is to be had and the waiting list just grows and grows.
“We regained our place on the Fine Dining Map,” Micke ex-plains. But even if the place is full and the bill is huge, there’s still
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nothing there that can support an entire brigade of chefs. Nowadays the old Leijontornet is quite a small concern with the gastro pub Pubologi, the Pig, which is an out-door restaurant, and then Djuret.
And it´s not finished there – there’s more to come. Djuret, The Animal, with its trade-mark of one animal per month - pork, lamb, veal and beef, attracts new guests and regulars all year round. In between times The Ani-mal makes room for St Martins Goose. This is based on a true Ger-man legend. There’s Mrs. Boar, Mr. Wild and Young Mr. Moose and the occasional Horse, which I hardly dare write about. The ani-
mals come from within a radius of approximately 150 miles and Micke is constantly on the look out for the best. When he hears talk of an exceptional animal he doesn’t hesitate. Sometimes it’s a good old dairy cow, sometimes it’s highland cattle.
“It takes time to find, but it is a special feeling”, says Micke. The animals are bought whole and dismembered. Certain items are hung, such as steak; the restaurant makes its own sausages and is de-veloping its own Deli range. “We have cabinets for maturing the meats, we have just started to
“tHe AnImAL, or DJUret, HAD tHe sAme PHILosoPHY As tHe LIon’s toWer, bUt We Were WItHoUt comPromIse - We tooK It ALL tHe WAY,” sAYs DAnIeL.
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hang our sausages, and eventu-ally we will make our own hams,” says Micke with ill-concealed en-thusiasm.
The guests are a mixed crowd who enjoy deep-fried pork rind with their drinks, marrow toast as an ppetizer, followed by a dish made from offal. The main course of sausage follows accompanied by a rarity from the wine cellar to wash it down.
Micke wanted to be a chef was he was a little boy, but as he grew older he wasn´t so sure. In junior high school he studied econom-ics instead which has been very useful. But in the end, after high school, he decided to train as a chef. It wasn’t until several years later, while working at Pontus in the Green House, that it became clear to Micke that a chef’s pro-fession was to be his calling.
After a few years as co-owner and head chef at a restaurant in Djurgården, Stockholm, Micke took off for New York with his lawyer wife. What he did while working there is not quite clear - it seems that he mostly just soaked up the atmosphere and recharged his batteries, ready for the next challenge. From the vibrant me-tropolis he went headlong into a sleepy little nest called Skebo-bruk with its own Manor restau-
rant, livestock and abattoir. Here, Micke got to produce his beloved black pudding and the rest is his-tory, as they say. Djuret will con-tinue to serve the tasty lamb spe-cialty from Skebo.Neither Micke nor Daniel nor any of the other ‘Animal’ lovers of will be taking it easy.
Their next project is to be called Tweed and will be an extremely comfortable bar with nautical undertones. Here you’ll be able to book your own bar table with large, soft leather armchairs wait-ing for you - the height of com-fort and luxury. And even here, you can probably nibble on pork scratchings and enjoy marrow toast from the bar menu.
tHe GUests Are A mIXeD croWD WHo enJoY DeeP-FrIeD PorK rInD WItH tHeIr DrInKs, mArroW toAst As An PPetIzer, FoLLoWeD bY A DIsH mADe From oFFAL.
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A major UK PLc Professional services company with 40,000 people worldwide is looking for a reward consultant at one of their offices. the role is dynamic, fast paced and challenging and we
are looking for professionals who have the skills to drive transition and change and bring business standards up to World class level.
reward consultantBeing part of the Reward Team reporting to the Head of Reward, you will be responsible for the contribution towards the design of strategic reward programmes and their deployment and re-sponsible for the development and management of the Reward agenda. Your responsibilities will involve:
• Supporting the transformation of reward function from transactional to providing a strategic partnership to the business by:
- identifying and developing Reward activity transfer plans - driving the implementation of such plans through to measurable success - designing and delivering Reward tools to the Country & Group Service line to support Business Leaders and their teams to understand and manage Reward activities within their teams - continuing to identify and deliver solutions to support the growth/development of the company• Deploying reward solutions (compensation, benefits and recognition) that support business
strategy in geographies/service lines
• Independently driving and completing projects with little or no oversight
• Working with the Head of Compensation & Benefits in the development/delivery of specific group reward programmes
• Ensuring that Total Reward programmes are fit for purpose – best practice, market competitive, cost neutral, tax/social security compliant
As a person you will be committed and innovative with strong influencing and communication skills and you are a strong team player.
bAcKGroUnD / eXPerIence
Graduate level or equivalent with 5-8 years specific Total Reward experience of which at 3 should be internationally in a matrix environment. In particular you will need to have significant expertise in com-pensation (including cash and share based incentives), benefits (including retirement benefits) and rec-ognition. You will need to be an experienced project leader with significant experience of managing and deploying global Total Reward projects. In addition, experience in working with remote/virtual teams is required. It is essential that you have experience of working across international boundaries and a strong history of quickly building key relationships and gaining credibility within the business.
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cHrIstmAs At tHe PHotoGrAPHIc mUseUm
one oF tHe LAtest ADDItIons to tHe stocKHoLm mUseUm Is tHe PHotoGrAPHIc sectIon. tHe PremIses Are In tHe
FerDInAnD boberG bIG tULLHUs (cUstoms & eXcIse HoUse) on stADsGÅrDsKAJen, bUILt In tHe Art noUVeAU stYLe AnD
comPLeteD In 1910. It HAs been LoVInGLY renoVAteD on tHree storeYs, AnD contAIns, besIDes tHe eXHIbItIon AnD cA-
terInG, LArGe AreAs For Free eVents AnD A cAFé, tV recorDInGs, LectUres, WorKsHoPs AnD sHoPs, etc. tHe FAcADe Is
brIcK AnD comPLeteLY IntAct, WHILe tHe InterIor WAs comPLeteLY restoreD to HoUse tHe mUseUm.
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The Photographic Museum was founded in 2010 by Jan
and Per Broman, who had a back-ground in the photographic industry.
In recent years The Photographic Museum has lined up a number of photo exhibitions of the high-est quality. This has helped swell the number of visitors who come from all over the world.
At present there’s an exhibition by the American photographer David LaChapelle, which combines a unique and exaggerated realism with a profound social message. He is best known as an art, fash-ion and advertising photographer. The exhibition that attracts laugh-ter, enjoyment, criticism, disgust, reflection or debate, will run until March 3, 2013, and covers all the exhibition areas of the museum’s three floors and is his largest ex-hibition ever.
tHe PHotoGrAPHIc mUseUm WAs FoUnDeD In 2010 bY JAn AnD Per bromAn, WHo HAD A bAcKGroUnD In tHe PHotoGrAPHIc InDUstrY.
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FIVe senses, FIVe ActsAct I - ADmIssIon Vegetables and foam Beets, and Oysters, Jerusalem artichoke, truffle and effervescent ginger
Act II - APPetIzer The Table is laid with: Herrings & Sprats, Hot smoked salmonApple and fennel salad, Wort, churned butter and Swedish cheese eggs, churned Christmas Pate with Cucumber
Act III - mAIn coUrse Cod and roast pork from the coals served with winter vegetables from Roslagen and JärnaCeleriac, cabbage, oven roasted apples, cauliflowerPickled porcini mushrooms, horseradish
Act IV - DessertMulled wine with chocolate, nuts and cut & Precious Ris à la Malta
Act V - cHrIstmAs LoUnGeRounding off, enjoying good music and fine drinks
opening Hours of the Photographic museum.
Sunday - Wednesday 9:00 to 21:00Thursday - Saturday 09:00 to 23:00
Christmas Eve closed
Anyone who wants to know more about photo-graphic or make a booking, please go to
www.fotografiska.eu
The Photographic Museum’s lo-cation next to the water has for a long time made the building part of the cityscape of Stockholm. In summer it is easy to visit the mu-seum through the hop-on-hop-off boats plying the waters in Central Stockholm, the so-called Venice of the North. At other times of the year, and now in the winter, it is easiest to take the bus or sub-way to Slussen and walk up to the Photographic Museum along the quayside.
The restaurant is currently serv-ing Christmas dinner under the guiding hand of Paul Smith who has a background in the Swedish Culinary Team. He describes the Christmas Fare as being some-where between the traditional and the modern.
The Photographic Museum’s Christmas dinner is not an ordi-nary Christmas meal, but a spec-tacular dining experience in five acts. One act for every sense.Here is the menu for this year’s christmas dinner:
He DescrIbes tHe cHrIstmAs FAre As beInG someWHere betWeen tHe trADItIonAL AnD tHe moDern.
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champagne Lallier Grand réserve Grand cru Typ: Mousserande vinUrsprung: Champagne Producent: Maison LallierAlkoholhalt: 12,5%Druva: 65 % Pinot Noir och 35% ChardonnayArtikelnummer: 76265Pris: 349:- (750 ml)
VInnAre AV InternAtIonAL WIne cHALLenGe 2012
bästA non VIntAGe cHAmPAGne
Från och med januari 2013 kan du få tag på tre årgångar av Chiles första prestigevin, Don Melchor,
på Systembolagets beställningssortiment.
Don MelchorVERTIKALPROVNING MED EN CHILENSK LEGEND!
200675cl, 14,5% 449kr
200775cl, 14,5% 449kr
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pointsRobert ParkerWine Advocate
pointsWine EnthusiastpointsWine Spectator
pointsWine SpectatorpointsWine & SpiritspointsRobert ParkerWine Advocate
"Bright, pale, strawcolour, with bead.
Fine toast, biscuity nose. The palate has
vivacious, fresh, nutty, toasty flavoury with
good balancy acidity."
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tHe JoUrneY stArts HereTExT: CATARINA OFFE PHOTO: CATARINA OFFE / CLARION
From noW on, It Won´t be tHe enD oF tHe WorLD becAUse YoU HAVe to be At tHe AIrPort At LeAst tWo HoUrs beFore
YoUr DePArtUre For LonDon. once YoU’Ve cHecKeD In AnD YoUr LUGGAGe Is on tHe conVeYor beLt, We recommenD
tHAt YoU Go to tHe tWeLFtH FLoor oF tHe cLArIon HoteL, At ArLAnDA AIrPort.
From the dining room there is a magnificent view of the
flight paths and you can enjoy food whenever it suits you cour-tesy of Marcus Samuelsson - our famous and creative New York-based chef has created concept called Kitchen & Table Brasserie and Bar.
The menu is based on Manhat-tan’s multicultural atmosphere of flavors and fragrances, some completely unknown to us, as well as exciting dishes with influ-ences from all around the world. Also featuring on the menu are
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local specialties with seasonal in-gredients from the Swedish farms around Sigtuna, in the vicinity of the airport. The locally produced honey is from Marcus’s hives on the roof of the Hotel.
The menu of snacks is followed by appetizers, main courses, side orders and desserts. Many dishes seem quite innovative, so it would seem a shame to wait until your next trip abroad before trying the specialties. The decor is pleas-ant with walnut wood throughout; the crockery is deliberately mis-matched and different as are the generous napkins with their im-aginative rings.
If it’s Sunday and you have time to spare, our world famous pho-tographer Mattias Klum offers some pictorial experiences in his own gallery Klum upstairs. Mat-thias received this honor as part of
mArcUs sAmUeLsson - oUr FAmoUs AnD creAtIVe
neW YorK-bAseD cHeF HAs creAteD concePt cALLeD KItcHen
& tAbLe brAsserIe AnD bAr.
the Clarion Group’s environmen-tal activities.
“We are focusing more than ever on the environment and sustain-ability,” says the charismatic Nor-wegian entrepreneur and hotel mogul, Petter A. Stordalen. Mrs. Gunhild Stordalen has currently left the medical professional to lead the overall sustainability of the hotel group.
“We will show that it is possible to combine business with sustain-able profitability,” she says. The couple’s environmental focus is reflected on all levels and amongst the staff.
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“It’s probably a prerequisite to get on here,” says the hotel’s new confectioner Emelie Lindell. “For me it´s perfect!”
With conference rooms, business suites and a large meeting hall that can accommodate 1200 mingling guests, it must be the Arlanda ho-tel’s biggest meeting place. John Smith, president of the Clar-ion Hotel Arlanda Airport, is un-necessarily modest. “We see our-selves as an excellent addition to the hotels and venues that already exist at the airport but we believe we have ‘that little bit extra’,” says John. An understatement to say
the least. Not many hotels have the rare Argus Pheasant sound as a wakeup call! You can forget your mobile clock. By buying the hotel’s merchandise you will be supporting a 100 square meters of rain forest
You don’t have to be a delegate to enjoy the comforts of the Hotel. If you’re flying early in the morn-ing, it’s a great idea to stay at the hotel the previous night and add a penny to save the rain forests in Brazil.
If you don’t want to go all the way out to the airport to enjoy the same delicious dishes, then go to the Clarion Hotel at Stockholm Cen-tral where it will be trains instead of airplanes whizzing past as you eat. The heart of the restaurant is the open kitchen where patrons can enjoy watching the chefs at work. In the centre of the restau-rant are two large community ta-bles, perfect for relaxed socializ-ing over dinner or a cocktail. The restaurant’s ‘American-Italian Supper’ is another good reason to take the family out on a Sunday. This is the Theatre of Dreams.
”We see oUrseLVes As An eXceLLent ADDItIon to tHe HoteLs AnD VenUes tHAt ALreADY eXIst At tHe AIrPort bUt We beLIeVe We HAVe ’tHAt LIttLe bIt eXtrA’,” sAYs JoHn.
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The Chaîne des Rôtisseurs is an international gastronomic society for both professionals
and amateurs , with roots that stretch back to the year 1248. The society is represented in
about 70 countries and has more than 25000 members worldwide. From its headquarters
in Paris the organization is headed by President Yam Atallah In 1959 the Balliage de la
Suéde was founded by amongst others Tore Wretman. In Sweden there are 14 associa-
tions, so called Balliage (Bailliwicks) which is individually responsible for its own program
of activities. Coordination, administration and international contacts are taken care by a
national committee under the leadership of Bailli (Grand Bailiff ) Délègue. One of the soci-
ety’s strong points is the international membership which allows them to make use of the
fantastic network and offers possibilities to take part in any event at all, wherever and
whenever over the whole world.
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An eXcItInG mAn´s JoUrneY From tUrKeY to sWeDen TExT: CATARINA OFFE IMAGE: SAFFET CAGLAR
tHe roAD to sUccess HAs not ALWAYs been PLAIn sAILInG For sAFFet cAGLAr From tUrKeY. noW, AFter 30 YeArs In tHe
bUsIness, He cAn FeeL VerY ProUD As tHe oWner oF UPPsALA´s FrIenDLIest restAUrAnt.
PePPer PePPer Get It Hot. ”It soUnDs nIce AnD It’s eAsY to remember,” sAYs sAFFet.
Here the cooking is done from the heart. No half cooked
meals come over the threshold, “says Saffet emphatically. He talks about his staff, predominant-ly chef Mathias Andersson, with warmth and affection, in the same way that he does his guests.
”They plan to come here, they’ve booked the table because the res-taurant is a bit remote, they’ve decided to spend money on our
tHe tUrKIsH ArcHItect
APPrentIce cAme to sWeDen
to VIsIt HIs brotHer; He met
HIs FUtUre WIFe Here AnD
stAYeD.
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”mAtHIAs Is tHe HIGHest-rAteD
cHeF In UPPsALA”, sAYs sAFFet
WItH A smILe
food, so of course they must be well cared for. We go to great lengths to make our patrons hap-py,” continues Saffet. “And they are always pleasant and friendly.” This is certainly very true because the positive ratings in the Uppsala vicinity are many. Awards and rewards rain on them regularly. Hanging on the wall in the dining room are portraits of all the staff and a sign saying: If You Are Not Satisfied, You Don´t Have to Pay! “It has never happened,” said Saf-fet proudly.
The Turkish architect appren-tice came to Sweden to visit his brother; he met his future wife here and stayed. At that time, the Swedes were into eating hotdogs and buns. So Saffet started Upp-sala’s first kebab eatery. After sev-eral successful years as the kebab king, Saffet was drawn towards the stock market. He had a good nose, became wealthy and started his own restaurant. Eventually he was attracted back to the finan-cial markets again, but this time
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he wasn’t as successful. Financial crisis and a family tragedy were close to breaking Saffet. Success was no longer important to him and Saffet moved out to the country. “I isolated myself and mourned and when I eventually came to my senses we were out of money,” he notes. But he hadn’t been forgot-ten because a colleague from the former tavern was looking for a partner. Together, in an old tractor workshop, they opened a restau-rant and called it Pepper Pepper.“Mathias is the highest-rated chef in Uppsala”, says Saffet with a smile, and Mathias himself is happy amongst his pots and pans, with their young and ambitious employees. His cuisine is inspired by Swedish and French cuisine, and features such dishes as foie gras and confit of pork shank ter-rine which is a favorite.
“I like to cook things that take time, lamb and cheek of ox, things like that which are almost forgot-ten,” says Mathias. It was fate that decided Mathias career. “My in-terest in it grew as time went on and now it just gets better and bet-ter,” says Mathias.
The guests’ favourite is probably still the pepper fillet a la Pepper Pepper, with the finest tournedos from the Uppland farms served with a sauce flavored with three kinds of pepper, and brandy, whis-key and Madeira.
“The door is open, the tables are laid and the staff on their toes,” concludes Saffet and guests just keep on coming.
”tHe Door Is oPen, tHe tAbLes Are LAID AnD tHe stAFF on tHeIr toes,”
concLUDes sAFFet AnD GUests JUst KeeP on comInG.
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GrAnD cUIsIne At HomeTExT: CATARINA OFFE IMAGE: ELECTROLUx
eLectroLUX HAs coLLAborAteD WItH tHe WorLD’s LeADInG cHeFs For oVer 90 YeArs AnD tHeIr ProDUcts Are UseD bY
HALF oF ALL mIcHeLIn restAUrAnts In eUroPe. noW, eLectroLUX HAs creAteD A UnIQUe rAnGe oF ProDUcts For Home
Use tHAt mAKes It PossIbLe to recreAte tHe eXPerIence oF tHe best restAUrAnts rIGHt In YoUr oWn Home.
Choosing the right ingredi-ents and recipes is still left
to you, but if you’re a pretty good amateur chef, then these technical aids will help you to cook more intelligently. Since it´s possible to plan your the cooking in a dif-
ferent way, you can select other combinations of menus and dish-es because Electrolux offers good solutions for keeping things hot or cold.
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The oven is the chef’s best friend and the ‘intelligent’ combination oven provides quick and accurate cooking with convection heat, steam, or a combination of both.With the flash freezer, which is a called the blast chiller, you can cook and cool down food and then heat up the oven again before serving. With the flash freezer,
tHe oVen Is tHe cHeF’s best FrIenD AnD tHe ‘InteLLIGent’ combInAtIon oVen ProVIDes QUIcK AnD AccUrAte cooKInG WItH conVectIon HeAt, steAm, or A combInAtIon oF botH.
you can also fast chill wine or cool panna cotta down in a flash.The full induction cooktop has the same high power as the pro-fessional cookers and gas ovens. Flower flame gives you full con-trol so you don´t have to put small pots on top of small burners and large ones over the larger, instead you can shuffle them between the different burners as you need them.
On the chromed grill hob you can fry without a fryingpan. “Surf ‘n’ Turf” allows you to cook meat, fish, eggs and vegetables at the same time without mixing flavors.Another dear friend of the chef’s kitchen is the vacuum packer. It removes the air from around pre-pared meals, stocks and sauces or raw ingredients to prevent them from oxidizing. The food stays fresh longer without loss of qual-ity and the shape is maintained. Quite simply, you lock in the flavours and it’s perfect for both storing and food prepping.
The bowl-shaped induction pot is sometimes called an electric wok and has all the benefits of a wok. The shape of the pot gives you an even distribution of heat and makes it easy to keep the ingre-dients moving so that they don´t burn. This method also offers a healthy option because you use less oil.
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A food processor is an indispen-sable tool and the hooks that fits perfectly into the dough bowl will give you perfect bread and the beaters, perfect meringues. With a simple operation it turns into a heater, a pasta machine or a sau-sage stuffer.
The bespoke kitchen ventilation allows the kitchen aromas to be appetizing without them becom-ing too much of a good thing.
The MOLTENI-cooker is the jew-el in the cooking crown, manufac-tured according to your needs and specifications. No two are ever the same. You decide which fea-tures are to be included, and the color and finish which compli-
AnYone WHo tHoUGHt tHAt LUXUrIoUsLY APPoInteD KItcHens Were on tHe WAY oUt HAVe not seen GrAnD cUIsIne!
ments your dream kitchen best. Anyone who thought that luxuri-ously appointed kitchens were on the way out have not seen Grand Cuisine!
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tHe oAXen PAntrY HAs moVeD tHe coUntrY Into toWnTExT & IMAGE CATRINA OFFE
tHeIr WebsIte sHoWs coWs GrAzInG on LAWns oF DoWntoWn mArIA sQUAre. oF coUrse It´s A coLLAGe bUt It GIVes
YoU A GooD GUt FeeLInG tHAt In A corner oF stocKHoLm, tHere’s A tInY LIttLe room tHAt contAIns A treAsUre HoUse
InsIDe. I en AV stocKHoLmstorGets Hörnor LIGGer I ALLA FALL en, tILL sYnes, PYtteLIten LoKAL men InUtI är Den renA
sKAttKAmmAren.
At least it is for those who are searching for genuine cui-
sine crafted from Mother Nature. This minimal space is filled to the brim with delicacies - sausages, cheeses, pickles, most of which is made on their own premises in the suburbs of Årsta. Raw products
are sourced from local area farm-ers. Products from local dairies in-clude milk, sour milk, butter and cheese - mostly unpasteurized. The founders and owners are the successful restauranteur couple Magnus Ek and Agneta Green. “We’ve always wanted to run a
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”We’Ve ALWAYs WAnteD to rUn
A bUsIness LIKe tHIs,” sAYs
AGnetA
business like this,” says Agneta, “but could not combine it with the pub on the Island Oaxen located in Stockholm’s southern archi-pelago.”
The couple are now waiting to open a new restaurant on the ex-clusive Djurgården (Zoo Park area) but many incidents son the premises of the historical building have contributed to the delays. But there’s always a silver lining. During the long wait Magnus and Agneta have been able to realize their dream storehouse.
“And it’s not temporary,” says Agneta. “On the contrary, we will
be supplying raw materials to the new restaurant and will also have sales of selected products.”
In a cabinet we see rows of deli-cious steak and entrecote hanging up. “We like mostly old cows,” says Agneta. They have well-de-veloped meat and a deeper flavor, a sentiment she shares with others who have a sound knowledge of meat. Through close collaboration with the Nibble Farm, they know when a cow has fulfilled its duty and is ready to be slaughtered. They like to buy whole animals. “It feels good to know where the animal was born, and where it has
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worked and lived,” says Agneta. Another good contact is the Åby Mill which breeds beef cattle. They like to buy thoroughbreds from there, from which they take choice cuts of meat and make de-licious sausages, including ‘black pudding’ which is back in fashion. The customer seeking something extraordinary can order a confit of pig’s head to impress their guests with. They supply meat for every-day cooking, stews for lunch din-ers - these lunchtime customers come to pick up their food. More recently, a new group of older customers have found their way
to Skafferiets (Storehouse). It´s a great alternative to single portions from the freezer section.
Christmas is approaching and orders for Christmas hams and Christmas hampers with mixed delicacies are flowing in daily. And ham is not just ham - here you’ll find great selections. Choose between the two farms, Nibble and Domta, uncooked or ready-baked, with breadcrumbs, coated in mustard; get a whole or a half or a shoulder of ham from Domta Farm.
The hampers range from the smallest, which contain herring, salmon, sausages and bread for a very small smorgasbord, right up to the biggest. The little business will certainly be very busy, prob-ably with customers queuing all the way out to the street.
Magnus Ek will be satisfied with his little storehouse. But if Ag-neta has her way, there will also be room for a couple of tables on the premises. Not a restaurant, but an opportunity to sit down after work with a piece of sausage and a glass of something, and then buy something tempting to take home with you.
tHe HAmPers rAnGe From tHe smALLest, WHIcH contAIn HerrInG, sALmon,
sAUsAGes AnD breAD For A VerY smALL smorGAsborD, rIGHt UP to tHe
bIGGest. tHe LIttLe bUsIness WILL certAInLY be VerY bUsY, ProbAbLY
WItH cUstomers QUeUInG ALL tHe WAY oUt to tHe street.
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trenDsPottInG 2013 – tHe neW normALSOURCE: FOOD & FRIENDS
neW tImes brInGs WItH It neW HAbIts, AnD eVen tHe FooD WorLD HAs to ADAPt AnD FInD neW WAYs to embrAce tHem.
contInUeD Interest In FooD• Food is the new politics and music• The circulation of food publications explodes. They are
academic, heavy and extremely focused, especially those relating to the culture surrounding food and non-recipe cooking.
tHe retUrn oF reAson• Reduced confidence in miracle diets, the ones that
remain perform well and are beneficial for mental and physical health
• Stefan Rössners “You can eat everything but not all the time” is back in vogue
• “Smart” water as a drink and a thirst quencher
toUGH economIc tImes• We adapt, find new ways to shop and eat• Smaller sizes are affordable even though the price of a
piece of chewing gum increases• Ketchup for a dollar, Mini Desserts à 60 grams, Coca Cola
adapts its bottle size• Small plates, in order to afford to eat out, smaller por-
tions, not only in tapas form• Alternatively, a dish of food to share between two people.
FUn DInInG• Fine dining is Fun dining, El Bulli in Barcelona is a Food Circus
roUGH LUXe• Interior with a penchant for the old and worn-out no
more pristine white and fresh
tHe DInInG coUnter reVoLUtIon• New smart restaurants with fewer tables and more
barstools that keeps things rolling• You can only book a few tables, reduces downtime, the
tables need to be filled every minute• A little uncomfortable giving shorter sitting time • The hottest tables cannot be booked, the wait is part of
the experience
DeLI At tHe restAUrAnt• The restaurant competes with the supermarkets• Unique range• Easy to sell to a customer who has just enjoyed the
product in the restaurant
cHeAP AnD cHIc HoteLs• A Global and price conscious target group• Advice with luxury for everyone, simplified and with less
staff without sacrificing the most important things.
breAD’s comebAcK• When the fear of carbohydrates settles, sandwiches come
back into in vogue with 20% bread and 80% mark-up• Sausage is the new leaven bread • The Grand sandwich even served at the finest taverns as
a luxurious meal• Sandwich to many chains and holes in the wall
WHAt AboUt VeGetArIAn?• It’s very slow even though many think we should eat less meat• Increased number of dishes on the menu but meat
dishes have not been removed• Feed Conversion, how much meat do you get from one
kilogram of feed
cHIcKen AnD otHer PoULtrY HIGHLIGHts• Chicken provides ‘smart’ proteins• Both for fine dining and fast food chains
rAbbIt WILL FInD It ’s WAY onto tHe menU• Equally effective protein • Chefs are advocates• Everyone eats rabbits except in the USA and Sweden
eAtInG Ants? • 80% of the world’s population eats insects• Insects provide effective protein• 10 kg of feed gives 9 kg protein, comparable meat, 1 kg
of 10 kg feed• Worms provide more protein than meat• Everyone has eaten lucilla, a red louse found in such
beverages as Campari
reDUctIon In DrInKInG• Since it reached its peak in 2004 consumption has gone down• Greater need for alcohol free at the pub• Better and more expensive alcoholic alternatives• Wine package extended with non-alcoholic beverage
package
restAUrAnt At tHe cInemA• Serving inside the salon
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fine dining
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