An exclusive video interview with famous chefBjorn Frantzén, from Frantzén restaurant in Stockholm: from ingredients to seasonality and new projects, the Swedish chef shares with Fine Dining Lovers his cooking philosophy and ideas about food.
"It doesn't matter how good you are: it always starts with the ingredients", explains Frantzén when asked what he's currently working at.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.