'We respect our raw ingredients for what they are, what they look like and where they come from. We strive to monitor the production of each ingredient from seed to plate. We accept nature’s own choices as the primary factor, and apply our own knowledge in order to maximise every product’s potential. We concentrate on harvesting, preparing, cooking and then serving it. We present every single ingredient in a manner that conveys the feelings that arise in the process to createrektún food.
Our ingredients are primarily from the Fäviken Estate, grown and raised in conditions that we control. After this, they come from people we know in the local area, Jämtland, and, lastly, they come from our Norwegian neighbours in Tröndelag.'
The result is the purest tasting food I have ever enjoyed. Though Magnus has an estate and a small farm at his disposal, still, you need a hugely creative mind and excellent skills as a chef to produce the delicacies such as 'Langoustine rolled in dried malted vinegar'
|Me with Magnus Nilsson|
Last night, when the Swedish Ambassador, Nicola Clase, introduced Magnus to a crowded room, she said something very perceptive about the way of cooking at Fäviken. I'd quote her word for word here, but alas, after a few glasses of their excellent wine and even more excellent Hors D'oeuvres, this morning I could not for the life on me remember what she said…but it was something about the past having brought Magnus to the future of cooking.
|The cover looks fabulous.|
Fäviken is published by Phaidon Press
Hardcover Price: £35-00