Fäviken Magasinet 2014
flaxseed and vinegar crisps / mussel dip
Jamtlandian broth / wild trout's roe served in a crust of dried pig's blood
a slice of pickled gooseberry, pine salt / pig's head, dipped in sourdough and deep-fried
shavings of cured sow / salted herring aged for three years, sour cream and rusks
scallop cooked over burning juniper branches
poached turbot and sunflower / king crab and almost burnt cream
brussels sprouts and lupin / barley pancake filled wit sour onions
cockles injected with beer
a small egg coated in ash, sauce made from dried trout and pickled marigold
fermented carrots / blood bread, moose broth, backfat and onions
porridge of grains and seeds from Jamtland finished with a lump of salty butter, meat broth filtered through moss
pork chop and bird cherries
colostrum and blueberries
fermented lingonberries, thick cream, sugar, blueberry ice
ice cream seasoned with spruce / an egg yolk preserved in sugar syrup served on a pile of crumbs made from pine tree bark
sour milk sorbet, raspberry jam and whisked ducks eggs
a wooden box filled with meat pies, raspberries ice, tar pastilles, meadowsweet candy, dried berries, sunflower seed nougat, anise seeds coated in honey and bees wax, smoked toffee, pine resin, cake
