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giovedì 17 novembre 2011

OGGI MANGIO DA … 70: Frantzén/Lindeberg,Chef Biorn Frantzén e Pastry Chef Daniel Lindeberg (Stoccolma, Orson)















“It took us ten years to find it after numerous viewings and estate agents. Three years ago we entered a space which had previously been a restaurant – a space with 19 seats and an open kitchenette. We realised immediately that it was exactly what we’d been looking for, for so long. The stage is consistent with the hospitality we are seeking. That’s the whole idea behind Frantzén/Lindeberg – that cooking, raw ingredients, rhythm, space, time, speed, movement and taste are all linked. We like to call it “a casual elegance”.
“In autumn 2010, the restaurant’s own garden is fully developed, and other commodity producers have fully understood our thinking – to create a cognitive dissonance in a meeting between the Nordic countries and Asia. A little tone that breaks in and complements, an ingredient that guides a dish or taste concept, refined but without sacrificing the clarity and purity that have become symbolic for the taste register at Frantzén/Lindeberg.
After three years, the stage is to get a substantial facelift for the autumn. It is never our intention that guests should see the same show over and over again. Improvements are always self-generated in a restaurant with a focus – as with everything at Frantzén/Lindeberg. Therefore, a large section of the porcelain will be replaced, and the space itself will be refurbished. Improvements that are not in direct view will be upgrades to equipment in the kitchen. Nothing major – but necessary for what we require to work with in the future.”
“It was back then when they had the idea to one day open their own restaurant. 10 years later, on February 1st, 2008, frantzen/lindeberg opened its doors. Jon Lacotte and Jon Bergqvist, working with the drinks and service, have also been involved from the start. Since then, we have gathered up some more special and talented people to ensure a constant level of high quality. Some of these you will find on the left. From everyone at Frantzen/Lindeberg, we wish you a very warm welcome.”



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