Nordic Naturalism and The Emotions of Time and Place
Chef Björn Franztén and Daniel Lindeberg speak about the inspiration behind their Nordic cuisine
Slaughtering fish using the Iki Jima method. Snow white Swedish mountain cattle. Tent-dwelling farmers. Langoustines living in the walk-in for nine days, and served raw. Each of these things is a snapshot of one of the 24 seasons of the year at Frantzén/Lindeberg in Stockholm, as seen through the eyes of Chef-partners Björn Frantzén and Daniel Lindeberg. These two young chefs brought their humble message of respect for ingredients and "for the genuine, passionate people behind them" to the Main Stage on day one of ICC2011, and left an audience inspired. Their message, plus their tips on cooking horse meat with a hunk of coal produced from Swedish fir, and also on keeping fresh fish for up to twenty days at a time, makes Sweden seem like an ideal culinary destination for the young and hungry chef. The pair may only serve up to 20 guests nightly (and just Tuesday through Saturday), but as Lindeberg put it, "We are not being millionaires in this business."
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