FRANTZÉN/LINDEBERG: 14th March 2013

I want to share with you some pictures from my dinner at Frantzén/Lindeberg last week.

There is a few things I want to highlight from this dinner (as commented on below), otherwise I will let my friend, foodie colleague and dining companion Arve – also known as Starvefood – do the talking.

Check out his blog for updates!

We started off at Gaston Wine Bar (”the place to be” in Stockholm  right now if you like great wines, great atmosphere and meeting with great people) with champagne and oysters topped with caviar, pickled cucumber and beurre blanc sauce. Simply, a great way to start the evening before moving around the corner to Frantzén/Lindeberg.

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Velouté of fried yellow onions, almond and liquorice – this is a dish I have had here before, and if you ever get to try this you will learn one hell of a lesson about how simple ingredients can be turned into something extraordinary. It is absolutely divine.

Monkfish, cockscomb, matsutake, fermented beans – I can’t remember last time I had a dish of such wonderful textures. The monkfish being dense and very similar to lobster tail meat in texture, the gelatinous and soft cockscomb and the firm yet chewy matsutake mushroom. Some hazelnuts added crisp and made the textural balance complete. Amazing.

Beetroot with 100-year old balsamic vinegar, blackberry, frozen black currant and liquorice – I have had some challenging desserts here over the years, and some wonderful ones too (like the chanterelle ice cream with pickled chanterelles and apricots). Last week I had this incredible dessert with flavours in exquisite harmony, with the liquorice entering the palate bitter to finish sweet in taste while the other flavours, somehow, worked the other way around. Elegant and intelligent – it will stay in my mind forever.

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Presentation of live-langoustines

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”Finger food”

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Oyster ”45 min”

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Langoustine Tartar • dried White Sturgeon Caviar

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”Onion Soup”

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Presentation of Suckling Pig

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Lamb Tartar

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Satio Tempestas

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Scallop

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Monkfish • Cockscomb • Matsutake • Fermented Beans

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Carrot • Grapefruit • Pink Pepper

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Cabbage Consomme • Truffle

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Cabbage • Truffle • Suckling Pig

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Shot of Cabbage & Truffle

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100 year old Balsamic Vinegar • Red Beet • Blackberry • frozen Blackcurrant

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Lemongrass • Mint

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Chef Sommelier Nicklas Löfgren

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Closed circle

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Chef Björn Frantzén

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More detailed descriptions of the dishes can be found on my Flickr-account!

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Frantzén/Lindeberg

Address: Lilla Nygatan 21, 111 28 Stockholm, Sweden
Telephone: +46 (8) 20 85 80

Map

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Related posts

Frantzén/Lindeberg – 16th August 2012

Frantzén/Lindeberg – 14th July 2012

2 comments

  1. Pingback: Frantzén/Lindeberg – Stockholm | Spanish Hipster

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