PublishedPhaidon Press, October 2012 |
ISBN9780714864709 |
FormatHardcover, 272 pages |
Dimensions29cm × 21.4cm × 3.3cm |
An exclusive insight into one of the world's most interesting restaurants: Faviken Magasinet in Sweden. The restaurant is near Jarpen, 600km north of Stockholm, an area popular with cross-country skiers. Situated in a traditional Swedish farm the restaurant caters for only 12 people each evening.
The menu is the same for all the guests, and each dish is served to all the guests at the same time, introduced by Magnus himself. Narrative texts, photographs and recipes explain head chef Magnus Nilsson's remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them. The small team of chefs harvests and preserves all the food for the restaurant by hand using the most natural methods possible. They favour simple cooking methods such as grilling and roasting over open coals, relying on the chefs' innate skills and knowledge of the product to get the perfect result.
