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“Chef Sayan Isaksson, a soft-spoken Thai man who was adopted by a Swedish couple as a child, sent out the most delicious expression of umami I’ve ever eaten: fine batons of toast topped with scallop roe, Swedish truffle shavings, button mushrooms, and bone marrow, accompanied by a shot glass of oxtail and black tea consomme so rich my lips stuck together.” Saveur Magazine, 01/2012.
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Grains, steamed and pickled onions, fermented carrots and almost raw juice of kale. Faviken.
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“A shrine to the bounty of the Pacific Northwest housed in a rambling, candlelit Victorian home. One shining example is a dish of West Coast spot prawns, bursting with roe, baked in sea salt with fresh bay leaves from the Paleys’ yard, cardamom, and star anise.” Saveur Magazine, 01/2012.
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“Vegetables steamed in aged seaweed and grilled. Fresh hazelnuts and a buttermilk broth.” Noma.
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“Chef Sayan Isaksson, a soft-spoken Thai man who was adopted by a Swedish couple as a child, sent out the most delicious expression of umami I’ve ever eaten: fine batons of toast topped with scallop roe, Swedish truffle shavings, button mushrooms, and bone marrow, accompanied by a shot glass of oxtail and black tea consomme so rich my lips stuck together.” Saveur Magazine, 01/2012.
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“A server presented a fat langoustine waving its claws before it became part of my dinner. Bjürn Frantzén and Daniel Lindeberg’s cooking involves witty, modern riffs on the traditional Swedish palette of smoke and salt, pickling and purity, the lactic and the wild. Tasting menus tend to overkill, but two days after my vivid meal at Frantzén/Lindeberg, I was still thinking about crabmeat in tomato water with fresh dill and pickled mustard seeds; langoustine tartare dressed with unfiltered grapeseed oil, puréed seaweed, and sweet woodruff, a leafy, flowering herb with a scent like fresh hay. I’d never eaten food like this before.” Saveur Magazine, 01/2012.
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“Chef Sayan Isaksson, a soft-spoken Thai man who was adopted by a Swedish couple as a child, sent out the most delicious expression of umami I’ve ever eaten: fine batons of toast topped with scallop roe, Swedish truffle shavings, button mushrooms, and bone marrow, accompanied by a shot glass of oxtail and black tea consomme so rich my lips stuck together.” Saveur Magazine, 01/2012.
