Fäviken Magasinet

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Fäviken Magasinet 2016. The tipi serves as a smoking room.
Magnus Nilsson harvesting bone marrow (2010)

Fäviken Magasinet is a top restaurant by Swedish chef Magnus Nilsson that opened in 2008 in the Fäviken settlement in Jämtland , Sweden . Today it is one of the world's 50 best restaurants and has two Michelin stars.

history

Magnus Nilsson worked for the L'Astrance restaurant in Paris for many years . After taking a break from cooking, Nilsson came to Fäviken to work for friends in a wine cellar. Since the Fäviken Magasinet restaurant could not find a chef, Nilsson took over the management of the kitchen himself.

In 2015, Nilsson and his restaurant were featured in the sixth episode of the Netflix television series Chef's Table .

On February 24, 2016 Magnus Nilsson received two Michelin stars for his restaurant.

Restaurant and equipment

The restaurant has 16 seats. All guests are served at the same time and with the same dishes. Therefore, guests who are more than half an hour late will be turned away. Each of the up to 20 courses of a dinner is served personally by Nilsson and comments on what is “extremely important” to him. Six double rooms provide an overnight stay for the mostly international guests. Dinner costs around 300 euros per person , drinks an additional 180 euros.

kitchen

Toasted bread with raw cow bone marrow cubes, raw liver and freshly cut cabbage.
Scallops , roasted in their shells over the fire, served on burning juniper .

Chef Nilsson created a regional cuisine , which, however, only partially corresponds to Swedish cuisine . The thorough schooling that Nilsson experienced over many years, especially in Paris , also influences the way of working and the selection of ingredients.

From the beginning, as Nilsson describes the situation in the Fäviken and I chapter , he endeavored to use local ingredients for his food, since the widely imported ingredients such as lemons, parmesan, herbs from Provence and many other things are expensive and because of them long transport times were only of average quality, and on the other hand these ingredients are "common" for the discerning gastronomic visitor. The short vegetation period of the northern latitudes of Jämtland only allows fresh products for about half a year. During the rest of the time, self-preserved foods and plants such as lichen , moss and tree bark are prepared. Food is dried, salted, jellied, cured and boiled down. The book about Fäviken published by the chef in 2012 contains some of his special recipes: he expressly warns against cooking.

The flagship of Nilsson's culinary art is:

Scallops grilled over juniper branches .

The standard repertoire includes:

Jacket potatoes boiled in autumn leaves , black grouse in hay , goldfish, coarsely chopped pieces of its liver and raw Norwegian lobster mixed with butter; Lichen and forest broth , raw brown trout marinated in mushroom vinegar and wild trout roe in a warm dough bowl with dried pork blood .

Nilsson's love of experimentation also creates recipes such as:

A tiny piece of midrib from a disused dairy cow, dry-ripened for nine months, crispy reindeer lichen, fermented gooseberries, fennel salt .

With this dairy cow recipe, he points out that our current understanding of meat consumption and the factory farming that goes with it does not necessarily serve to satisfy.

literature

Individual evidence

  1. ↑ a b c d e Magnus Nilsson: Fäviken
  2. ↑ theworlds50best.com ( Memento from December 2, 2013 in the Internet Archive )
  3. ↑ Svenska Dagbladet (February 24, 2016): Stjärnregn över svenska krogar i nya guiden .
  4. ↑ About the preparation. Homepage of Fäviken Magasinet

See also

Web links

Commons : Fäviken Magasinet  - collection of images, videos and audio files