Tartare of tuna & red deer
Kalix vendace roe, white kombu, wasabi-infused cultured cream, fermented Mirabelle plum & warm ginger butter
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Warm laminated milk bread à la croissant
blond miso butter & borage honey
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Veal steak tartare
truffle aioli, shitake, pickled white onions, aged Parmesan, toasted almonds, cress & champignons d’Paris
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Oysters au naturelle, Classic condiments
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Grilled ovster
smoked butter sauce, herring caviar & dirty seaweed
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Veal minute ‘ma-la’ & crispy shiso salad
fermented-Kampot-pepper jus, cep aïoli, sake-braised maitake & Sichuan pepper oil
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Steamed turbot ‘Jansson’s temptation’ & Koshihikari rice (Chef’s signature) butter sauce à la Sandefiord flavoured with preserved-anchovy juice, three kinds of caviar, caramelised onions & chives
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Caramelised banana
rum-raisin ice cream & frozen foie gras
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A visit a while ago to the newish London outpost of Bjorn Frantzen. Studio Frantzen, located in the Harrods department store. Very nice but as with most, if not all of these types of projects it leaves you slightly underwhelmed and craving the real deal back in Stockholm.
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Michelin Guide - listed
OAD - recommended
W50B -
Best Chef Awards - 41 (2023 list)
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