Dinner at Frantzén

Dinner at Frantzén

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Björn Frantzén

2019 Michelin ⭐️⭐️⭐️
2018 World’s 50 Best, No 65
2018 OAD, No 8

10

Frantzén

Frantzén dry-aging cases

Frantzén

Frantzén lounge

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Menu

Grape Macaron, whipped foie gras, condensed port wine, danish rye, hibiscus

Råraka (Potato Pancake), sour cream, lemon, pickled red onion

Smoked Eel, cauliflower, toasted nori and leek, pickled cucumber, parsley

Presentation of menu ingredients

Presentation of menu ingredients

Presentation of menu ingredients

Celeriac, preserved truffle, argan oil, nutmeg & swedish maple syrup

Hokkaido Pumpkin Velouté, sea urchin, saffron, orange & sea buckthorn oil

Frantzén

The man with the plan

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Crudo: Otoro, salted plum & tomato water, fermented anchovy, yuzu, horseradish & watermelon radish

Crudo: Otoro, salted plum & tomato water, fermented anchovy, yuzu, horseradish & watermelon radish

Test dish for Björn Frantzén’s newly opened Zén restaurant in Singapore. Creamed corn, smoked tomato, seaweed kombu jelly, mint oil, caviar.
tomato, seaweed, mint oil, caviar

Lobster, crispy koshihikari rice, clarified butter-& ginger emulsion

Scallop XO, finger lime, chrysanthemums, pine shoots

Chawanmushi, Frantzén prestige caviar, aged pork broth

Chawanmushi, Frantzén prestige caviar, aged pork broth

Pork Rinds dusted with toasted nori and seaweed, dried vinegar and mushroom for Chawanmushi

Guinea Fowl "Aurélie Billaud,” vin jaune, brown butter, walnuts & white truffle

Vegetables (Hommage Satio Tempestas), whipped buttermilk ranch dip, mortar herbs, fish scales "furikake"

Oven-roasted onion cream, caramelized onion soup, toasted almond milk, almond oil, cream infused with licorice

French Toast “Grand Tradition 2008,” truffle, “Vacche Rosse,“ vinegar aged on juniper wood

Lamb presentation

Autumn Lamb & Forest Mushrooms, preserved blueberries, mustard seeds, kampot pepper jus

Autumn Lamb & Forest Mushrooms, preserved blueberries, mustard seeds, kampot pepper jus

Autumn Lamb & Forest Mushrooms, preserved blueberries, mustard seeds, kampot pepper jus

Autumn Lamb & Forest Mushrooms, preserved blueberries, mustard seeds, kampot pepper jus

Consommé

Consommé

The dough sat on the table to rise while we ate the preceding dishes.

Voila!

Bergamot, milk and honey

Bergamot, milk and honey

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén

Frantzén patio

Frantzén patio

Frantzén

Frantzén

Björn Frantzén

Björn Frantzén

Back downstairs for desserts.

Frantzén

Frantzén

Chewy beet, liquorice bavarois, black currant & aged violet vinegar and [not pictured] Sorbet, cantaloupe melon sorbet, aspic of oxidized wine & toasted buckwheat

italian figs, rhum & star anise from the oven

Macarons-miso, apricot & pistachio | saffron, date, cinnamon | coconut, espresso, caramel
Chocolate-64% with blood & lingonberry | 45% with caramelized hazelnut & cep | 32% with tarragon & grapefruit
Fermented garlic fudge, Arctic bramble jelly, Green apple, camomile & lemon verbena marmalade, Mums mums, Brown cheese fudge

Macarons-miso, apricot & pistachio | saffron, date, cinnamon | coconut, espresso, caramel
Chocolate-64% with blood & lingonberry | 45% with caramelized hazelnut & cep | 32% with tarragon & grapefruit
Fermented garlic fudge, Arctic bramble jelly, Green apple, camomile & lemon verbena marmalade, Mums mums, Brown cheese fudge

Madeleine cookies with cardamom & beurre noisette

Frantzén