Frantzén

My first time at Frantzén was in 2012 when it was still called Frantzén/Lindeberg.

Cutting edge “New Nordic” cuisine was at its peak back then, but Bjorn Frantzén was one of the few Scandinavian chefs who didn’t follows the fashionable trends religiously, instead, he always focused on what was the most important, that is, the “oishi”. I remember how he would use truffles from France or Italy and not from Gotland, which doesn’t have much flavour, to be honest. This October was my fourth at Frantzén; it had just reopened in a new location in September. The location is stunning, the service- flawless and the cooking – some of the best you will have in Europe. While Bjorn has maintained the strong Japanese influence, the focus remains on Swedish ingredients and flavours.

Frantzén

Some of the most memorable dishes:

Caviar paired with vodka

Macaron: pumpkin, foie gras orange, sea buckthorn, toasted oats and green peppercorns

Crudo: scallop with acidulated turnip, horseradish, ginger oil&nobis dressing of the roe

Baked wild turbot,fermented white asparagus juice,Frantzén “reserve caviar”& beurre noisette with toasted seaweed

French toast with aged cheese, truffle and 100 year old vinegar

King crab grilled over birch embers,”hot sauce”,sea urchin, finger lime, chrysanthemum

Sichuan pepper glazed wild strawberries,dried yoghurt meringue,birch tree oil&raw buffalo milk ice cream

Melon from France

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Scallops are often defined by their unique visual beauty, shape and distinct colour duo, and found within a pearly sheened shell, which can be used to make ornaments and the like. Yet they are also abundant in nutrients, rich in protein as well as vitamin B12 and minerals and low…

Mar

Frantzén

Frantzén

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

l’Hôtel de Ville Crissier

l’Hôtel de Ville Crissier

Frantzén

Frantzén

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

Celebrating Japanese scallops at Roketsu, Europe’s best kaiseki restaurant

l’Hôtel de Ville Crissier

l’Hôtel de Ville Crissier

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