#faviken

[99colours]

[theangrymunchkin]

Apparently I've got a thing for Swedes now... This is Magnus Nilsson, Head Chef of Faviken in Sweden. I'm watching the the episode of Chef's Table about him on Netflix right now.

[halbanember]

Magnus Nillson új Pop-up étterme 1274 méteren - "Kabin 1274"

Magnus Nillson új Pop-up étterme 1274 méteren – “Kabin 1274”

Magnus Nilsson az északi konyha kiemelkedő alakja idén húsvétkor megnyitja a lehetőséget, hogy egy életre szóló élménybe legyen részünk Åre falú felett a levegőben, egy felfüggesztett felvonóban 1274 méteren.

Magnus Nilsson, a két Michelin csillagos Fäviken séféje, amely 2008 – ban nyílt meg Jämtlandban egy régi pajtában, a svéd fővárostól 750 km-re északra.

Kizárólag az étterem 20.000…

[sophiavandenhoek]

Smiley faced brown cheese pie @faviken made from left over whey, cooked for several hours so that the water evaporates. The heat breaks down the lactose and caramelises it to produce the distinctive brown colour and sweet caramel flavour. 😋 #swedenunfolded #faviken #magnusnilsson (bij Fäviken Magasinet)

[605mod]

Let the count down begin!! #fäviken #faviken #favikenmagasinet #magnus #dinnerofalifetime #michelin #top50 (at Fäviken Magasinet) https://www.instagram.com/p/Bq9RKPkneLx/?utm_source=ig_tumblr_share&igshid=1143ol4tft7jz

[ueatwithyoureyes]

Fäviken

[mediahub-uk]

Fäviken

[foodinfotos]

Tack For The Memory. Sweden On A Plate

Tack For The Memory. Sweden On A Plate

Forget fika, there’s more to Swedish gastronomy than coffee and buns. Nick takes the plane north to dig down into the food-rich region of Jämtland Härjedalen

The Sound Of Silence

It takes two airplanes to get to Östersund, the capital and only city in Jämtland Härjedalen. The final descent out of a clear blue sky reveals a countryside that seems more lakes than land, with the lakes still frozen…

[monamoments]

#sweden #faviken #foodporn #foodie #michelinstar #foodporn #fun #unique #eggs follow my blog and see we're to stay we're to eat

[davidegrimes]

I do not have the vocabulary to describe the level of pretension. #faviken

[99colours]

[danholepond]

Just arrived in my impatient little paws. #faviken #magnusnilsson #sweden #swedish #cuisine

[kinglouisiii]

New is not always better, as with almost anything. But what’s interesting with food culture, and also a little bit scary, is that the second you stop practicing, it tends to die out really quickly. After one generation, you will have no one left who knows how to do something with their hand. And after three generations, the only thing that’s left is the photos or something like that. And you can’t go back and understand how someone did something 1,000 years ago with food like you can with sculpture or painting or whatever it might be. You can actually look at a marble block carved in ancient Greece, and you can see how it was done. But there aren’t any cured hams from ancient Greece that are still there to show us how that was done. It makes food culture very special, because it is also the most important cultural manifestation that we have, ‘cause we all have to eat.

Magnus Nilsson, Chef’s Table S1E06

Chef’s Table is a programme that fascinates, because it reminds the viewer of the incredibly human desire for food. As Nilsson puts so simply, it is consumed by the body, multiple times daily, day in and day out; routine. What does this say about when we make food become art? Is it consumable - and therefore simply just a part of enriched living, of momentary enjoyment, satiation of the physical needs that happens to begin with a visually pleasing aesthetic? Or does the core primacy of man, the act of eating, that routine that sits at the carnal epicentre of our aliveness, affirm the place of food in our individual cultural tapestries of ‘connecting with art’? Food interacts with human sensory engagement on a wholly different level to visual and auditory art. To chew is to fuel, to complete the ritual of self sustainment, to fulfil the part that humankind plays in the cycle and the continual progression of regeneration. Soil into plants; into animal and into man. Ingredients exist in static across generations, to be used and reused and remade by the humans that engage with their native landscape. 

As the film Ratatouille reminds us, just as the eye can recognise an evocation of childhood or past experience in an image, or the ear can associate music with a moment, so the tongue can remember taste. From salt licked off chapped lips in a warm memory of a seaside child’s summer, to a recurring breakfast ritual of poached eggs and avocados smashed into toast, eaten standing in a student kitchen, partaken by two people unknowingly existing in the early stages of love. Food grounds moments of transcendence in our lives, and reminds us that whilst these moments were sacred art, they were also living and breathing. This is perhaps why Haruki Murakami’s work strikes me and so many others; that the fantastical and spiritual experiences which befall his characters are intertwined with their need to stop and eat, to feel hunger and seek out its satisfaction. We see unfolding before us on the page the moments where food becomes synonymous with emotion, like Norwegian Wood’s cucumbers and mayonnaise, eaten alongside someone hanging on to the brink of life. Why cucumbers? Because hunger. Because a need for freshness and lightness, an easy meal. Food signifies balance, reminds us that we create and consume only because primally our body’s natural rhythm of sustenance is just that - create, consume. It is at the core of what we are. Food is about feeling. It is a signifier for us that we are here, now, humans partaking in living. And so we go on building our own histories, constructing each meal, creating, surviving, enjoying in symbiosis. Our life is art.

[lund-hansen]

Magnus Nilsson - Åre, Sweden. 

[kylietanie1-blog]

The restaurants with the world's best views revealed

The restaurants with the world's best views revealed

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The criterion that goes into creating a list of the world’s best restaurants often centres around the food, the service and the ambience – rarely is the environment outside ever considered.

But there are restaurants around the world, often in remote and isolated locations, where the unforgettable experience is as much about the view from the windows as it is about what you’re eating.

And…