Another delicious dinner at Frantzén's Kitchen. Highlights included some amazing noble scallops from Japan, Te Mana lamb tartare, and a chocolate truffle with durian inside
Full account of dinner is here:
http://www.diarygrowingboy.com/2017/11/swedish-durian.html
Noble scallop (桧扇貝) from Oita (大分)
Toast "Pelle Janzon" with beef from Swedish dairy cow
Tartar of Te Mana lamb
Australian wagyu and vegetable hot-pot
