Dinner at Frantzén

Dinner at Frantzén

at Frantzén on 28 July 2019
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162
Meal Views
44

three's company @restaurantfrantzen

For the road @restaurantfrantzen

brown butter madeleines & cardamom @restaurantfrantzen

Macaroons - apricot & pistachio / beet & violet & black currants / coconut & espresso & caramel, chocolates - blood and lingonberries / caramelized walnut and mushrooms / rhubarb & pumpkin seeds praline, mango and cloud berry & espelette sugar / brown cheese cookie & arctic raspberry @restaurantfrantzen

Comte liger belair la colombiere 2015 @restaurantfrantzen

Charentais melon sorbet & gariguette strawberries & nasturtium @restaurantfrantzen

Oremus Tokaji Aszú 5 Puttonyos 2008 @restaurantfrantzen

Salted carrots ice cream & oolong tea & wood sorrel @restaurantfrantzen

Waffles & dehydrated blue berries & pollen & Earl grey @restaurantfrantzen

Littorai Wines - "Les Larmes" Pinot Noir 2017 @restaurantfrantzen

Guinea fowl & yellow butter beans & fermented pepper jus & girolles & grilled tomatoes @restaurantfrantzen

Truffle french toast & milk from vacche rosse & olive oil & vinegar aged in juniper woods @restaurantfrantzen

Australian truffles @restaurantfrantzen

Barbeito "Rainwater" Medium Dry 5 Year Old Madeira @restaurantfrantzen

Onion soup & almond oil and almond foam & licorice @restaurantfrantzen

Roasted monkfish & fermented mushrooms tea & sunchoke miso & lemon thyme @restaurantfrantzen

Domaine Leroy Maranges 1990 @restaurantfrantzen

Cod and razor clams & sprouted walnut & caviar & razor clams and sake butter sauce & whey @restaurantfrantzen

Aged schrenckii @restaurantfrantzen

Domaine de la Vougeraie Batard-Montrachet Grand Cru 2015 @restaurantfrantzen

Chawamushi & aged pork and truffle broth & bokchoy & foie & king crab @restaurantfrantzen

Daishichi Shuzo Mazakura Junmai Ginjo @restaurantfrantzen

Scottish blue lobster & koshihikari rice crispy & artichoke butter emulsion & chrysanthemum @restaurantfrantzen

Just shucked scallop crudo & purple radish & salted tomatoes and plum & fish sauce made from the rest of scallop @restaurantfrantzen

Egon, kabinett 2016 @restaurantfrantzen

ember making @restaurantfrantzen

separate muscles for immediate consumption, rest for fermentation of fish sauce @restaurantfrantzen

fresh direct @restaurantfrantzen

cured pork belly @restaurantfrantzen

Celery root & preserved truffles & argan oil & swedish maple & netmeg @restaurantfrantzen

Crispy potato cigar & lump fish roe & creme fraiche & chives & pickled red onions @restaurantfrantzen

Sweet corn macaroon & foie & licorice & preserved lemon & toasted oats @restaurantfrantzen

cheese croustarde & langoustine & nori & trout roe & broccolini & stracciatella @restaurantfrantzen

Krug 166th & Laherte Freres Rose de Saignee 'Les Beaudiers' @restaurantfrantzen

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