It's great to see young and talented Swedish chefs getting attention for their work. Â Chefs Bjorn Frantzen and Daniel Lindenberg own and run the eponymous two-star Michelin restaurant Frantzen/Lindenberg, where they, like many other chefs in Scandinavia right now, are testing the boundaries of Swedish and local cuisine. The Wall Street Journal reported on this duo's restaurant, which is presided over by a chef who actually does not identify solely as Nordic. Unlike chefs Mathias Dahlgren of Matsalen and Matbaren in Stockholm, and Rene Redzepi of Noma in Copenhagen, Denmark Frantzen and Lindenberg do not base their food solely on local ingredients, but around what they consider the best.
Frantzen and Lindenberg treat their ingredients as though they're building a roster for a sports team, which may mean drawing the best "player," or ingredient, from abroad. Â Combining Japanese miso with Swedish meat may counterintuitive in this era of hyperlocal dining, but this way of cooking was once the norm in high-end dining. Â These two chefs see no issue in importing truffles from Alba, Italy to cook with scallops from Norway.
Though it may seem incongruous to source some ingredients from near and some from far, Frantzen and Lindenberg aren't thinking solely about locale when create their cuisine. Sourcing and using the best ingredients is paramount in the cooking at Frantzen/Lindenberg, and if that means buying from abroad, then that is what they will do. Â However, in some respects, they are locavores in the same league as farm-to-table restaurants. Â They grow vegetables, make their own dairy products, and now, the pair will be raising livestock for their menus, as well.
In more Swedish news, the Wall Street Journal profiled various smoked fishes, which are perfect for the upcoming Midsummer celebrations. Check out the comprehensive guide to various smoked fish styles. There's still time to order one or two for your Midsummer celebration.