Nordic food & Wine pairing

Food and wine pairing is always a real challenge in the Nordic countries.

When I talk to fellow sommeliers in mid/south of Europe I realise that their job is so much easier in one way and why is that?

The cuisine of classical French and Italian food is so well paired with the old world wines that fits each other perfectly and balances all the richness and flavours in a perfect way, that is why it is somewhat easier.

On the other hand the Nordic kitchen is salty, acid and earthy, when you ad on wild not known herbs, undercook fish/seafood and undercook veggies with lots of chlorophyll you create a true challenge for the sommeliers.

I think that this is one of many reasons why the Nordic have some of the top restaurants in the world and why many people travel here to taste and to see what is going on here.

We will continue to be on the forefront in the culinary world and you are all welcome to discover.

Another great dinner with friends

Last week I hade another fabulous dinner at home what I call 12X8 in Viken (where I live) great guests, fab food and amazing wines all incorporated with the best possible weather on the terrace.

The menu ended up with 10 dishes paired with 14 wines with some coffee and calvados at the end.

I just love to do these dinners that give me the chance to cook food exactly the way I like it and the flavours that I choose, what an amazing way of executing cooking in a grand scale with people who appreciate it.

Now I will do a stand during the summer but I will for sure be back I September again with new flavours and pushing the limits even further.

Thanks to everybody who was attending this so far and a big congratulations to her highness Madeleine of Sweden on her wedding day.
I love you my darling for letting me do this crazy things in our home :-)

WACS culinary certification in Sweden

I am very happy to announce that many culinary schools are interested in the new WACS educational and certification program and that they se this recognition as a good standout when it comes to recruit new students.

The WACS educational comities have done a wonderful job and I am proud to be a part of this.

The pictures are from Värnhemskolan in Malmö with all the teachers present on my presentation.

Thanks for inviting me

Le Cordon Bleu

I would like to thank all my chef colleagues and friends but also the Swedish chef association for honour me with the highest culinary award in Sweden the Cordon Bleu.

To receive this makes me humble and it give me more energy to put in for greater culinary achievements in the future.

Thanks guys