Conversations with the Chef Magnus Nilsson - most famous restaurant dishes

Just recently, I had the opportunity to interview one of the most famous chefs in Sweden, young, more
The talented Magnus Nelson is in charge of Michelin-
Star Faviken restaurant in Sweden, cooking according to the cycle of the season.
The focus of the dishes is to blend the different dishes with the existing traditions, the restaurant built it before winter by drying, pickling, curing and stirring the food they use all year round
It is considered one of the most famous restaurants in the world.
Nordic cuisine continues to innovate in culinary landscapes around the world, Nelson, who also starred in the PBS's chef's Mind series and Netflix's Chef's Table series, this is the helm of a restaurant, which has changed the way people think about this food and helped to reflect some kind of evolution in Scandinavia.
The restaurant is located in one of the most remote areas of the country-Jarpen, about 700 kilometers, in a large pocket of the most dense, original but stunning properties.
The restaurant is located in the 19th-century Faviken Egendom estate and there are actually only a few seats, yes, the waiting list is long-bookings for the summer and fall of this year will be released on April 1.
Nelson is the current It chef, and at the age of 34 he has deep, strong, gentle, and charm at the same time.
He is also very patient as he recently talked in Toronto about his latest recipe-Nordic baking book (published as a partner for his large Nordic Recipe/Phaidon this fall ), as we walked from one end of the floor to the other to find a good place to interview him, Nielsen looked a little confused-kept dropping my pen, notebook and even stumbling on his book
He always bent over to pick up things and hoped we could find the place for the interview. No luck.
Let's try and listen!
-When I drag that poor guy from one end of the office to the other end, at the end, I think the lounge on the other floor is a good place-until when we try to open them, the door won't move.
Nelson looks more like the leader of a rock band than the head of a well-known food company, who bravely tried to open the door several times and gave up when my access card came up.
Why did I break into the wrong floor?
We finally found success on the new floor, and in another snowstorm I sat near the huge window overlooking the city and blurted out: "I order this weather to make you feel at home"-make him happy.
"Well, I 've been to Toronto before and we have a similar climate," Nelson said . " As part of the Viking lecture series at the Royal Ontario Museum in Toronto, he is also in town to discuss the culinary heritage of Scandinavian terroir with Canada's own favorite son chef, Jamie Kennedy.
But you're not a Viking pirate!
I blurted out before we laughed. “I know!
Nielsen said he added that the event was very successful that night.
"We have many similarities with Canada," Nelson said . ".
"We have the same winter and the food we eat is universal.
Whether you are from a city or a country, it determines what you eat and promotes creativity.
Why is a book about baking "Bread is an important part of the Nordic food culture," Nelson said, adding that grain is a way to preserve energy.
"As far as we are north, there are very few grains that reach full maturity," so barley is one of the most common grains used.
That is to say, farwiken's bread was made from a wheat that matured in a short summer, Nelson added in his excellent Faviken cookbook, explaining that, "I 've only touched bread in other books, but, it's such a huge theme that I dedicate the whole book to now.
He admits that writing based on a simple and profound food is very satisfying.
Does he worry about food restrictions "well, restrictions are good for creativity . . . . . . There is no boundary for what you can produce.
I found a lot of inspiration from the French Laundry and Thomas Keller.
And chef Charlie Trott.
He thinks about the food waste crisis.
"This is definitely a problem and part of the vicious circle . . . . . . But the reality is that one of the best solutions is to stop throwing away food.
His expectation for the new book.
"I'm very excited-I don't think I 've made a very thorough talk about bread. This book is my journey.