I’ve written about Frantzén restaurant (at that time- Frantzén/Lindeberg) one year ago, so I won’t elaborate on it too much, but for me Björn Frantzén is one of those chefs who have a natural talent to think outside of the box without trying to change the world. And when I think about it, this is the kind of cooking I’ve always appreciated most : never compromising on the quality of the ingredients, staying faithful to one’s region, without being fanatical about it, and, creating something that tastes really good, which is the primary aim of cooking, isn’t?
As an American cartoonist Charles M. Shulz once said, “all you need is love, but a little chocolate now and then doesn’t hurt”. I don’t know other city in the world, where you will find so many exceptional chocolate shops as in Paris. Here are some of my favorites.( My favorite pastry shops can be found here…)
Pierre Marcolini (89 Rue de Seine, 75006; 3 Rue Scribe,75009, Paris)
Belgian chocolate master Pierre Marcolini is always looking for daring new flavor combinations, but he stops short of the kitsch. He travels the world visiting plantations and meeting farmers, examining the hand-picked beans that go into his chocolates himself. This “bean-to-bar” attention makes his creations some of my favorites. Try the caramels as well.
Who has heard of cronut? Or, more correctly, who hasn’t heard of it? Since NY pastry chef Dominique Ansel invented this croissant and doughnut hybrid last May, it has become the most talked and copied pastry around the world. As Dominique Ansel’s website states, cronut is “the most virally talked about dessert item in history” and this must be absolutely true.
Since I’ve visited Restaurant Frantzén one year ago, it has turned into a mini empire. Just across the street of THE 2 Michelin starred restaurant, you will find a gastro pub called The Flying Elk (Mälartorget, 111 27 Stockholm; tel. +46 8 20 85 83 ,Sweden ), Bjorn’s Frantzen take on casual food (which I didn’t have a chance to taste, but which looked very good) as well as a wine bar. Meanwhile, cooking at Frantzén was as spectacular, or even better than one year ago…