Björn Frantzén
2019 Michelin ⭐️⭐️⭐️
2018 World’s 50 Best, No 65
2018 OAD, No 8
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Dinner at Frantzén
with
Gerhard Huber,
Neil Walker,
Haakan B. Guldkula and
Monika Biedrzycka
at
Frantzén
on 6 October 2018
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10 / 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
