Podcasts about faviken

Gabriel Molleur-Langevin est le Chef Exécutif du Champlain, le restaurant gastronomique de l'hôtel Fairmont Château Frontenac. Le Québécois de 31 ans a travaillé dans quelques uns meilleurs restaurants du monde (Faviken, Noma) et du Québec (le Mousso). Il y a quelques mois, il prend les rennes de ce restaurant mythique, apportant son amour pour le terroir local et les plantes sauvages. Emeric est cuisinier, Pascal est restaurateur, 35 ans de métier à eux deux.À chaque épisode, ils reçoivent un.e invité.e du secteur qui raconte sa réalité, et aborde des sujets qui lui tiennent à coeur.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Chef Johanne Siy is the chef at restaurant Lolla in Singapore. She grew up in the Philippines in a Chinese-Filipino family. She left her corporate career and went to culinary school in the US and worked at Le Bernardin and Café Boulud in New York, Restaurant Andre in Singapore and later at Noma, Relae in Copenhagen and Faviken in Sweden. Returning to Singapore, she became the head chef at Lolla, where she combines Asian and Mediterranean flavours in her cooking. A year ago, she was awarded Asia's Best Female Chef by ‘The World's 50 Best Restaurants. In the podcast, we will hear Johanne Siy tell about how her cultural background has given her multiple culinary layers. She will also reveal her favourite restaurants in Singapore and Manila. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

From Nobel winners to great innovators, Dan Saladino explores the history of prize-winning food ideas that changed the world, including researchers who uncovered the secrets of our stomachs to the plant breeds transforming the future of wheat. Nominations are now open for this year's BBC Food and Farming Awards until June 19th, including Best Innovation which was created to celebrate ideas that will make food production better for us and for the planet. For more than a century, and around the world, ground-breaking ideas linked to food have featured in awards and prizes, from Ivan Pavlov's research on our digestive system through to Norman Borlaug's efforts to increase food production with crop breeding in the 1960s. Both received a Nobel Prize. In more recent years awards have been created to find solutions to some of the biggest challenges we face in food and farming. The former chef of the Swedish restaurant Faviken, Magnus Nilsson now oversees the Food Planet Prize, the world's biggest environmental prize. He tells Dan about previous winners who have created solutions to plastics in our oceans and the problem of abandoned fishing equipment, so called 'ghost nets' and also a project in Africa providing refrigeration to farmers which is resulting in a dramatic reduction in food waste. Another award winner in the programme is Heidi Kuhn, founder of Roots of Peace. This year she was recognised by the US based World Food Prize for decades of work helping to clear mines from regions impacted by conflict and return the land to food production. Produced and presented by Dan Saladino.

Fill up your eggnog cup and start peeling those roasted chestnuts, because it's time for a guide to Christmas, the Dave Chang way: what to eat, what to avoid, and how to maneuver your way around hungry guests, restless kids, and the inner desire to spend several days prepping a duck. Assembled around the auditory Yule log: Rutger Hauer, hummus forecasting, Faviken tobacco, alternative GORP recipes, Inka Corn, how Keith Ying eats dumplings, Christmas cookies vs. gingerbread houses, huaraches that got away, pro-Scrooge attitudes, Dave's matzo ball soup, what Hugo wants for Christmas, mall Santas, advent calendars, and the worst holiday job to have in a restaurant kitchen. Hosts: Dave Chang and Chris Ying Producers: Sasha Ashall, Jordan Bass, and Isaiah Blakely Learn more about your ad choices. Visit podcastchoices.com/adchoices

We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommodation), it's clear Rebecca's passion for working with food and it's relationship with people is important. Food to Rebecca is more then filling you up, it's a point of nourishment, a reminder that your body thrives on it. Hence her draw to gardening. As a chef, understanding the whole process is incredibly important. Which is why I was lucky to pass by so I could learn more about these guerilla gardening practices.   This farm is above a calming body of water that flows through the city and in November it'll set when the snow comes. When Rebecca and I had this chat in August this year, they were gearing up to begin the preservation period of farming before the cold snap hits. This is the life of operating a farm during snow climates every year. They pickle cucumbers and zucchinis, salt their cabbages, make oils, brines, vinegars and so on. Similar to that of Faviken. This is life at Losaeter. “A museum without walls.”The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. Roots Hospitality theme by me, with music sampled from Ill Kitchen titled The Return.

Luke and I chat about the importance of time and place, his experience at Faviken, why he believes he has the sports almanac from Back to the Future and how busting chops to forage blackberries eventually stitched him up at a festival in Melbourne.The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites or check out the website over at rootshospitality.com.auMusic Intro: Roots Hospitality Theme by Charlie Fester. 

Magnus came into the spotlight as the innovative head chef at Fäviken — the progressive 24 seat restaurant in the Swedish countryside that drew international acclaim before closing in December 2019. His book, Faviken 4015 Days, Beginning to End, covers the lifespan of one of the world's most memorable flavour experiences, combining Magnus' frank, insightful reflections on food and the hospitality industry alongside all the recipes that came out of Fäviken.Today, he's breaking new ground as Academy Director at MAD, where he equips chefs with the skills and resources to make more informed choices and enact positive change. The conversation starts at Axelstorps fruktodling, the fruit orchard where Magnus and his wife nurture 28 varieties of apple tree, 12 of pear and the incredibly rare Black Star Cherries. @magnusfaviken

This episode is a rebroadcast of Food by Design Live. It is a conversation between Magnus, Malena, and Sandeep about supporting equitable and diverse food systems through restaurants, what it means to preserve and evolve traditional foodways, the importance of craft, the challenges of designing for delight in today’s hyper-connected world, and more.Magnus was the head chef of Fäviken in Sweden, one of the world’s most interesting and acclaimed restaurants that he intentionally closed last year. He is currently the director of the MAD Academy, which is a school that aims to make the world better through educating people working in hospitality and food. His new book "Fäviken: 4015 Days, Beginning to End" is available on Phaidon.com. Malena is the research director of Peru's Mater Iniciativa. It’s an interdisciplinary R&D lab for food, and it’s behind the equally acclaimed restaurant Central, and others. It started as an effort to learn more about Peruvian biodiversity, but as you’ll hear, became much more.For invites to future live conversations, visit ideo.com/food and sign up to stay in touch.

Published on 03 Dec 2020. In 2019, Chef Magnus Nilsson closed Fäviken, his one-of-a-kind Michelin-starred restaurant in remote Sweden at the peak of its success.  He shares how Fäviken became one of the top restaurants in the world, how the industry it was a part of has changed, and why he eventually elected to pursue new projects.  He talks about his reliance on fresh local seasonal ingredients, the difference between great produce and "exceptional produce," and why he’d rather eat an exceptional carrot than imported kobe beef or truffles any day.  He speaks frankly about the lack of originality among chefs, how food bloggers, Instagram, and even diners are ruining the dining experience, and what he calls the hypocrisy of sustainability in the restaurant business.  Plus he talks about his new life as an educator and apple farmer and whether he thinks he will ever open another restaurant.  Order Magnus Nilsson's new book Fäviken: 4015 Days, Beginning to End on Amazon, Audible or wherever books are sold.  Follow him on Twitter at @Faviken.See omnystudio.com/listener for privacy information.

In 2019, Chef Magnus Nilsson closed Fäviken, his one-of-a-kind Michelin-starred restaurant in remote Sweden at the peak of its success.  He shares how Fäviken became one of the top restaurants in the world, how the industry it was a part of has changed, and why he eventually elected to pursue new projects.  He talks about his reliance on fresh local seasonal ingredients, the difference between great produce and "exceptional produce," and why he’d rather eat an exceptional carrot than imported kobe beef or truffles any day.  He speaks frankly about the lack of originality among chefs, how food bloggers, Instagram, and even diners are ruining the dining experience, and what he calls the hypocrisy of sustainability in the restaurant business.  Plus he talks about his new life as an educator and apple farmer and whether he thinks he will ever open another restaurant.  Order Magnus Nilsson's new book Fäviken: 4015 Days, Beginning to End on Amazon, Audible or wherever books are sold.  Follow him on Twitter at @Faviken. See omnystudio.com/listener for privacy information.

Last year, Magnus Nilsson closed his world-acclaimed restaurant Fäviken, a decision he was able to make on his own terms and timing. This week, Phaidon published Magnus's new book Fäviken: 4015 Days, Beginning to End, which documents the restaurant's life via catalogues of dishes; painstakingly detailed recipes; essays; and beautiful photographs. From his home in Sweden, Magnus joins us to talk with Andrew about the value of memorializing a restaurant after its closing, what he's doing now, whether or not he experiences nostalgia or regret, and how he thinks the industry will fare once we surmount the current pandemic. Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Chef Indra is the R&D Chef of Potatohead Bali. His shares his struggles he faced during his adventures in worlds best restaurant. After the car accident that left him in coma for 2 weeks, he had to do it all over again. His attitude towards challenges that life gives is truly inspirational. Dream big and chase them !! Whatever it cost ! Hope you enjoy the Podcast !! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check Him Out at: https://www.instagram.com/sateyourappetite/ Restaurants: Attica Restaurant: https://www.instagram.com/atticamelbourne/ https://www.instagram.com/benshewry/ Noma: https://www.instagram.com/nomacph/ https://www.instagram.com/reneredzepi... Faviken: https://www.instagram.com/faviken/ https://www.instagram.com/magnusfaviken/ Restaurant Relae: https://www.instagram.com/restrelae/ https://www.instagram.com/chrifrapug/ Locavore: https://www.instagram.com/restaurantlocavore/ https://www.instagram.com/pakray_locavore/ Links: Noma: https://noma.dk Faviken: http://favikenmagasinet.se/en/ Attica: https://www.attica.com.au Locavore: https://www.locavore.co.id Restaurant Relae: https://www.restaurant-relae.dk/en/manifest/ --- RAY JANSON RADIO are also available at: Youtube: https://bit.ly/2qw13yu Spotify: https://spoti.fi/2lEDF01 Apple Podcast : https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8 Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by: Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Dream big, and work hard for it ! That's the Motto. Chef Indra is the research and development chef of Potato Head Group in Bali. He has traveled extensively, and worked in the best restaurants in the world such as Attica (Melbourne - Australia), Faviken Magasinet (Jamtland - Sweden), Locavore (Bali - Indonesia), and Noma (Copenhagen - Denmark). His desire to push himself and learn during the challenges he faced are truly inspiring ! "If you have a dream, you have a responsibility to yourself to make it come true ... Because if you don't you're just a dreamer". - Marco Pierre White Hope you enjoy the Podcast !! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check Him Out at: https://www.instagram.com/sateyourappetite/ Restaurants: Attica Restaurant: https://www.instagram.com/atticamelbourne/ https://www.instagram.com/benshewry/ Noma: https://www.instagram.com/nomacph/ https://www.instagram.com/reneredzepi... Faviken: https://www.instagram.com/faviken/ https://www.instagram.com/magnusfaviken/ Restaurant Andre: https://www.instagram.com/restaurant_andre/ https://www.instagram.com/andrechiang_sg/ Locavore: https://www.instagram.com/restaurantlocavore/ https://www.instagram.com/pakray_locavore/ Links: Noma: https://noma.dk Faviken: http://favikenmagasinet.se/en/ Attica: https://www.attica.com.au Locavore: https://www.locavore.co.id Restaurant Andre: http://restaurantandre.com --- RAY JANSON RADIO are also available at: Youtube: https://bit.ly/2CfvtYK Spotify: https://spoti.fi/2lEDF01 Apple Podcast : https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8 Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by: Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Show Notes Faviken Closing: https://robbreport.com/food-drink/dining/faviken-magnus-nilsson-instagrammers-dining-2850338/ https://www.latimes.com/food/la-fo-magnus-nilsson-faviken-restaurant-sweden-closing-20190506-story.html Alain Ducasse Meal: https://www.youtube.com/watch?feature=youtu.be&v=2B-ZJablpkY&app=desktop DC VIP's: https://www.washingtonian.com/2019/05/12/inside-the-pampered-personalized-world-dcs-vip-diners/ Hudson Yards Rip Off?: https://ny.eater.com/platform/amp/2019/5/29/18637338/estiatorio-milos-hudson-yards-nyc-restaurant-review?__twitter_impression=true Per Se: https://ny.eater.com/2019/7/24/20706200/per-se-thomas-keller-corey-chow-nyc-restaurants Melissa Caputo Piece: https://medium.com/@melissacaputo_16222/behind-the-price-tag-4ead2e343743 Service Norms: https://www.eater.com/platform/amp/2019/3/18/18252080/metoo-restaurants-customers-boundary-setting?__twitter_impression=true Massimo Bottura BBC: http://www.bbc.com/travel/destinations Gastrodiplomacy: https://www.youtube.com/watch?v=ZgbSJmvbuRE&feature=youtu.be ChefSteps + Breville: https://www.prnewswire.com/news-releases/breville-group-acquires-chefsteps-300885962.html My Trainer Code for Pokemon Go: 6445 0536 5240 —

This week’s special guest is Angelo Sosa, chef and owner of Death By Tequila, a Baja-Asian restaurant in Encinitas. Angelo has worked at Jean Georges and for Alain Ducasse, and in New York he ran the Michelin- recommended Añejo in Manhattan’s Hell’s Kitchen. You may also know Angelo from Top Chef Season 7, in which he was runner-up, and from Season 8 of Top Chef All-Stars. Angelo just moved to San Diego from New York a little over a year ago, but his restaurant has already been garnering a lot of press. Angelo thought he was joining us only to talk about an upcoming charity dinner he is cooking at, the seventh annual Baja Bash in Coronado on June 22 which benefits the nonprofit WildCoast. He had no idea on the day of this taping that Death By Tequila won this year’s readers’ choice award for “Best New Restaurant” or that his restaurant was featured on the cover, so we had a big reveal! Check out our Instagram to see how the surprise news was unveiled. In Hot Plates, we talked about the new cocktail menu at George’s Level2, Denmark-based Joe & the Juice opening at One Paseo (and what makes this beverage chain different), and the new Italian marketplace, RoVino The Foodery, that’s set to open in East Village. David’s 60 Second Beer Review is back! This week, he’s sipping on Eppig Brewing’s Count Maltula Cereal Imperial Milk Stout. We also had a caller ask the podcast team for recommendations on good gluten-free beers, listen in to find out the top picks. This week’s Hot Topic is news from elsewhere: Faviken, the restaurant in Sweden that has two Michelin stars and was featured on "Chef's Table," is going to close in December. Chef Magnus Nilsson told the Los Angeles Times that he's creatively tapped out and just done with the restaurant. Is it a smart decision for a restaurant owner or chef to quit when they realize their heart isn't in it anymore, even if the restaurant is wildly successful? Hear Angelo and the staff weigh in. It’s time again for San Diego Magazine’s annual Best Restaurants party! On June 12, San Diego’s top chefs and winners of this year’s critic’s and readers’ picks will serve their signature dishes to an intimate crowd at Pirch at UTC. This year, we’re hosting a pre-party at Room & Board, which includes a live taping of the Happy Half Hour! Get your tickets now—they will sell out! We want to hear from our listeners! Call us at 619-744-0535 and leave a message or email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast.

Anabela Moreira é uma das irmãs do melhor futebolista do mundo no filme “Diamantino”. Para mantermos a tematica "melhores do mundo", a atriz fala sobre o melhor restaurante do mundo ao “Ai Destino”... e também 8 excelentes motivos para ir a Estocolmo! Uma cidade absolutamente vibrante, muito bem preservada Um povo muito evoluído, muito gentil e muito acolhedor Quase não há carros na rua porque os transportes públicos funcionam muito bem e também consegue chegar a todo o lado a pé Os povos nórdicos são muito organizados e a cidadadina é ensinada na escola desde muito pequeninos Come-se muito bem em quase todos os restaurantes Tem um Museu de Fotografia imperdível, o Fotografiska Tem o Museu dos ABBA  A uma hora de avião de Estocolmo, pode ter a experiência gastronómica da sua vida: apanhe o avião até Jarpen e vá jantar ao restaurante Faviken, de um dos melhores chefs do mundo, Magnus Nixon. O cenário é incrível: um edifício do século XIX no meio de lagos e montanhas. O menu de degustação demora umas 3 horas e inclui alojamento. Mas tem de marcar com meses de antecedência!

Swedish chef Magnus Nilsson supplements his groundbreaking, deeply personal cuisine at Fäviken with scholarly books like his newly published Nordic Baking Book, recently out from Phaidon. Magnus sat down with Andrew in New York City to discuss his goal with the book, which like his previous Nordic Cook Book, is not a collection of Fäviken recipes, but rather a thoughtful and thorough gathering and examination of crucial Nordic recipes and the culture of baking in the Nordic region. (Magnus has referred to the project in writing as a documentary.) They also discuss milestones of his professional career and some of the philosophies and practices that have helped Fäviken rise to its place in the international scene. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks To Chefs is powered by Simplecast

Magnus Nilsson trained in France to be a chef, but grew disillusioned with the professional cooking life and took up oenology instead. In 2008, he was recruited to be the sommelier at Fäviken, a 24-seat restaurant nestled onto 20,000 acres of farmland located nearly 500 miles north of Stockholm. Due to difficulty finding a head chef in such a far-flung locale, Magnus stepped into the role himself. He’s since redefined Nordic cuisine--and cooking in general--and become one of the most awarded and revered culinary talents in the world. Magnus’ latest work is the Nordic Baking Book, and he tells us what it took gathering the book’s 450 recipes from bakers, historian and home cooks in Denmark, the Faroe Islands, Finland, Iceland, Norway and Sweden. We dig into our archives and rustle up one of our favorite performances. In December 2013, singer-songwriter Cassandra Jenkins dropped into the studio to talk about growing up in a musical family on NYC’s Upper West Side. (Every month her brood hosts the Jenkins House Concerts for 65 or so guests in their apartment.) She also played us some songs from her newest self-titled EP at the time. Cassandra’s still making music we love, and you should check out her latest album, Play Till You Win. Snacky Tunes is powered by Simplecast Snacky Tunes

My guest today is Magnus Nilsson. Magnus is the head chef of the Faviken restaurant in Northern Sweden. He initially joined as a sommelier and within a year he had taken over the running of the restaurant. At the age of 34 he has 2 Michelin stars and has been featured in PBS The Mind of a Chef and Netflix’s The Chef’s Table He has just published his third book – the Nordic Baking Book which showcases over 450 recipes gathered by Magnus. You can find his book here: https://amzn.to/2RetSry Time magazine states that he is routinely counted among the world’s greatest chefs. Thank you so much for listening! If you’re have been enjoying desert island dishes – can I ask a small favour? Just pause what you’re doing and take just 30 seconds to leave a 5* rating and a little review. It really helps to spread the word about the podcast and I really appreciate each and every one. Come and find me on Instagram @margienomura where you can probably find me cooking something for a fridge forage or a quick one pot wonder. Thank you for listening, see you next week, Margie x

Cooking at elite restaurants is one of the most creatively and physically demanding jobs in the world. You're constantly experimenting with new combinations of foods, looking for unusual and imaginative juxtapositions; reinventing ways of preparing familiar dishes; even developing new cooking methods (hello sous vide!). They have to turn creative breakthroughs into viable products: they must take something that took weeks to develop, and turn it into a dish that can be prepared by chefs on the line, night after night. Their work is open-ended: the quest for new dishes and ingredients and ways of cooking never stops.  Cooking also demands perfection, minute after minute, day after day. It’s physically and mentally exhausting; you’re working in a high-stress atmosphere. The industry gives a lot of power to chefs who are visionaries, and some of them use that freedom to be imaginative, inquisitive, curious, and perfectionist; others just turn difficult, demanding, and even abusive. It’s also a field that has more than its share of burnout, substance abuse, and other problems. So it’s been fascinating to discover that some of the best restaurants in the world have recently started implementing 4-day weeks, hiring more staff to give cooks and staff more time off, and limiting working hours. In this episode, I draw on talks given by Maaemo chef Esben Holmoe Bang and Faviken chef Magnus Nilsson at the 2017 Food on the Edge conference in Galway, the explore this trend. It's a fascinating part of the story of shortening working hours, and a real inspiration. Somehow I missed the pun “putting the REST in ‘restaurant’.” Oh well, the moment has passed. Discussed in this Episode: Quotes from Esben Holmoe Bang come from his 2017 talk at Food on the Edge (YouTube). Bang is the head chef at Maaemo, a Michelin-starred restaurant in Oslo, Norway. Quotes from Magnus Nilsson come from his 2017 talk at Food on the Edge (YouTube). Nilsson is head chef at Fäviken, a Michelin-starred restaurant in central Sweden. Ben Shewry talks about sustainability and cooking with Irish chef and TV presenter Darina Allen (YouTube). Shewry is head chef at Attica, one of Australia's best restaurants. He also talks about moving to a four-day week in this article; he announced it in this Instagram post. Rene Redzepi served forest ant pesto in this 2018 talk show appearance (YouTube).

I chat to Magnus Nilsson about his epic new publication (The Nordic Cookbook, which has 700+ recipes that he collated from the region - including 400 recipes that he personally tested at home and features some of the 8000 photographs he took of the area), whether he believes as many World's 50 Best judges actually visit his tiny restaurant Faviken, why a sandwich can tell you a lot about a country's cuisine, what it's like to eat puffin and the recent time he got pulled over by American cops.

On today's episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it's just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country's best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it's all IKEA meatballs. There's the humble potato dishes of Jansson's Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.

Jonas Sandberg is the Sommelier at Fäviken Magasinet in Sweden.