A short film by luxury champagne brand Veuve Clicqout documents Magnus Nillson, head chef at Swedish restaurant Fäviken, as he forages for wild food in preparation for his Winter Feast.
Fäviken is a 12-seat restaurant only accessible by foot, and this seasonal collaboration perfectly reflects the chef’s food sourcing philosophy — a devotion to local produce, seasonal variations, local traditions, and community roots.
The spotlight on Nordic cuisine is shining bright. Danish restaurant Noma has occupied the top spot as the world’s best restaurant for three years successively. In addition, Nordic Food Lab (a culinary research project in Scandinavian cooking and brainchild of Noma’s head chef Rene Redzepi) has been progressively catching the attention of gourmands around the world. Read our recent Food Flavours report for insights into the New Nordic movement.
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