Chef Bjorn Frantzén/Photo: Frantzén-Lindeberg
THE NORDIC WAVES-SCANDINAVIAN CHEFS: BJÖRN FRANTZÉN
(SWEDISH) Den nordiska vågen” kallas den grupp kockar från Skandinavien, framförallt från Sverige, Danmark och Norge, som under de senaste åren förknippats med det nya nordiska köket. Åtta ledande kockar kommer härmed att presenteras i en serie på tre delar.
The Nordic Waves is the term I used to describe this group of chefs from all of Scandinavia, mainly from Sweden, Denmark and Norway. These chefs known for 3-4 years at international level have particularly been at the forefront over the past two years due to the recognition of New Nordic Cuisine and the emphasis on a cuisine close to nature and the local products. All this, without relying on the status attained by the restaurant Noma and Chef René Redzepi. But beyond fashions and trends of the moment, I discovered a high concentration of young chefs, innovative, creative, open to the world and all dedicated to their garden! To present the eight (8) chefs selected I decided to divide them into three little groups, not by country but by affinity.
This last block of Scandinavian chefs presents two young chefs that are very original, creative and totally dedicated at their cuisine: Björn Frantzén (Frantzén-Lindeberg) and Geir Skeie (Brygga 11).
Björn Frantzén has created with his long-time collaborator, Daniel Lindeberg (Pastry chef) a simple and accurate cuisine, completely inspired by what Nature does best. In the same line of thought as Chef Alain Passard, Björn Frantzén has a great respect for vegetables and he masters the art of cooking (cuisson). His philosophy: never shove the vegetables!
In their small restaurant, the goal is to make the customer smile (see Question-7-) and to highlight the best product possible. See their obsession to find the best artisanal home made butter!
Q+A WITH BJÖRN FRANTZÉN (www.frantzen-lindeberg.com ):
1-(Scoffier) How do you explain the philosophy behind your cuisine and what is it main characteristics?
BFrantzén- Nature rules and decides what we should cook! We have no menu here that we can really go with what is the best for the day. We also would like to get a few smiles out of our guests.
2-(Scoffier) Do you have a mentor (chefs or anybody else) that inspires you in your cuisine?
BFrantzén- Not really. But I have big respect for Alain Passard who is still actually in the kitchen and still cooks.
3-(Scoffier) I seen that you have worked at L’Arpège, what do you learned with the Chef Alain Passard?
BFrantzén- Respect for ingredients, only use the best ones! Cook almost everything slowly. Do not use the oven to much.
Front Door/Photo: Frantzén-Lindeberg
4-(Scoffier) Do you have a particular foods (local products etc.) that you often use in your recipes?
BFrantzén- Scallops, good butter and vegetables or what ever is in season.
5-(Scoffier) Do you have a particular flavour or taste from your childhood that is again memorable?
BFrantzén- No.
6-(Scoffier) How you construct your menu with your pastry chef Daniel Lindeberg; around a produce, special theme, finding the perfect balance between salted and sweet?
BFrantzén- We have worked together for 12 years so we are very linked by now. We are constantly in discussion of changes and planning menus.
7-(Scoffier) I have read that you realized an experience for a Cheese course describe by the voice (on an iPod) of the actor Stellan Skarsgard, you try to stimulate all the senses with your cuisine?
BFrantzén- Yes, that part is really only to try to get rid of the stiff feeling sometimes found at these sort of establishments. We trying to involve some humour in the dining.
Dessert/Photo: www.frantzen-lindeberg.com
8-(Scoffier) Do you are part of the New Nordic Cuisine manifesto initiated by Claus Meyer and René Redzepi (Noma). If Yes, are you as strict (just local products) that René Redzepi in your recipes? Example: no olives oil etc.
BFrantzén- No, we are part of “finding the best ingredients the whole world as to offer”…
9-(Scoffier) Do you use some elements from molecular gastronomy or new technology in your cooking techniques? If yes, which?
BFrantzén- Sometimes, but not really.
10-(Scoffier) Can you give us a detailed recipe (signature or important dish) that is characterized the cuisine of Frantzén-Lindeberg?
BFrantzén- French toast “à la maison” with truffle thé, silver onions, parmesan and 100- year old vinegar.
11-(Scoffier) What is your goal (ambitions) as a chef? Do you think to open another restaurant, write a book, a television show, others?
BFrantzén- Three (3) Michelin Stars.
RECIPE: French Toast “à la maison” With Truffle Thé…
Truffle Dish/Photo: Frantzén-Lindeberg
Description:
French Toast “à la maison” with Truffle Thé, Silver Onions, Parmesan and 100- year Old Vinegar.
