Frantzén: Chef of the Year & Restaurant of the Year

Earlier this week chef Björn Frantzén was awarded “Chef of the Year” in Sweden at the same time as his restaurant – Restaurant Frantzén – was awarded “Restaurant of the Year”. Both awards have been voted by the 100 best chefs in Sweden.

Congratulations, Chef!

1

Chef Björn Frantzén

Below please find the top 10 from both lists (with last year’s ranking in parenthesis) and some pictures from my dinner in the open kitchen counter, with Starvefood and Very Good Food, on Restaurant Frantzén at May 1, 2013.

Chef of the Year

1. Björn Frantzén, Frantzén, Stockholm (2)
2. Mathias Dahlgren, Mathias Dahlgren, Stockholm (1)
3. Magnus Nilsson, Fäviken Magasinet, Järpen (3)
4. Sayan Isaksson, Esperanto, Stockholm (12)
5. Magnus Ek, Oaxen Krog & Slip, Stockholm (6)
6. Stefano Catenacci, Operakällaren, Stockholm (25)
7. Daniel Berlin, Daniel Berlin, Skåne Tranås (19)
8. Mikael Einarsson, Djuret och Pubologi, Stockholm (26)
9. Jacob Holmström, Gastrologik, Stockholm (8)
10. Claes Grännsjö,-, Stockholm (New)

(Full list to be found on Restaurangvärlden)

Restaurant of the Year

1. Restaurang Frantzén, Stockholm (1)
2. Mathias Dahlgren Matsalen, Stockholm (2)
3. Fäviken Magasinet, Järpen (4)
4. Esperanto, Stockholm (7)
5. Mathias Dahlgren Matbaren, Stockholm (6)
6. Ekstedt, Stockholm (New)
7. Daniel Berlin, Skåne Tranås (New)
8. Gastrologik, Stockholm (New)
9. Restaurang AG, Stockholm (11)
10. Rolfs Kök, Stockholm (13)

(Full list to be found on Restaurangvärlden)

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01

2

Pomegranate- & Galangal root macaron with creamy Chicken liver

3

”Vichyssoise” with Truffle

4

Pigs Head in Potato aioli with Ramson capers

5

Perilla brioche with Sea urchin butter & Tofu

6

Cod skin with dried Roe from white Sturgeon

7

Blood pancake & Vendace Roe

8

King Crab poached in Beer & Dill

9

Oyster with frozen Elderflower & Jersey cream

10

Jerusalem Artichokes & blond miso with burned cream

11

Swedish Lobster ”sashimi”

12

Brisket of Swedish Wagyu with crispy Moss & grated Liver

14

Soup of fermented Rye with Quark & smoked lard

15

Satio Tempestas (flavours of the season)

16

Scallop, Iberico goose Egg & Truffle

20

Turbot with White Asparagus

21

Veal Sweetbreads with Liquourice & caramelized Yuzu

22

Beetroots with 100 year old Balsamic vinegar

23

Ginger- & Chrysanthemum with smoked oven baked Ice cream. Tar syrup & Birch tree oil.

24

Chocolate

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