Fine Dining Ine Dining

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Good news for Connoisseurs This fall you have the possibility to buy rare bottles at Systembolagets online auctions in collaboration with Stockholms Auktionsverk at www.stadsauktion.se Dates for the upcoming auctions will be published shortly at systembolaget.se, where you can also read more about buying and selling at the auctions. 20 fine dining
Busy tiMes For tHe young cHeF oF tHe year TExT & IMAGE: CATARINA OFFE 21 fine dining Hardly Had tHe intoxicating victory oF tHe young cHeF oF tHe year died down and luQaz ottosson Had gone Bed weary But HaPPy, BeFore tHe next Project Began. Originally a native of Småland, Luqaz packs his bags with Fredrik Malmstedt from the restaurant 50 Squares. They’re taking everything they need for a performance tour. The first stop is Villa Pauli in Djursholm in Stockholm where they are guests at a private event. All packed and with the fresh ingredients, two days later Luqaz and Frederick are in the kitchen of Björk’s Bar in the new Marriot Hotel. Prospective guests are invited to enjoy a 7-course menu of pure Gotland specialties presented in new flavor combinations and prepared in a new way. Amusen comes in a small glass with shoulder of lamb as the base, then a wild garlic soup with eggs baked at 64 degrees.
Page 1 and 2: Fine Dining I N T E R N A T I O N A
Page 3 and 4: welcome to Fine dining It is perfec
Page 5 and 6: notiser tHe swedisH culinary teaM i
Page 7 and 8: we are talking aBout Herring and sc
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Page 11 and 12: 11 fine dining Here are few englisH
Page 13 and 14: new nordic Food TExT: CATARINA OFFE
Page 15 and 16: countries can provide. In May this
Page 17 and 18: Rhôndezvous Lucomo artikel nr D200
Page 19: By engaging artists wHo Have Placed
Page 23 and 24: 23 fine dining
Page 25 and 26: Right up to 1997 Söderarm had been
Page 27 and 28: ples from Tjockö, and red- and bla
Page 29 and 30: wild garlic is tHe trend text: cata
Page 31 and 32: of the largest crops in this countr
Page 33 and 34: liseBergs inn TExT: CATARINA OFFE P
Page 35 and 36: a loyal guest. Today, Liseberg’s
Page 37 and 38: The Chaîne des Rôtisseurs is an i
Page 39 and 40: Since then, licorice has been used
Page 41 and 42: tHörnströMs kitcHen TExT: CATARIN
Page 43 and 44: “i like FresH, uncluttered Food,
Page 45 and 46: skåna tranås restaurant TExT: CAT
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Page 49 and 50: our head and know even before it ha
Page 51 and 52: sandra is one oF tHe young aMBitiou
Page 53 and 54: ing wasn’t quite as it should be.
Page 55 and 56: “We buy the meat, fish and most o
Page 57 and 58: wHy was vinrvi started AN INTERVIEW

Fine Dining Ine Dining

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