"It doesn't matter how good you are: it always starts with the ingredients", explains Frantzén in the video interview.
The chef also discusses his latest venture, an English style pub in Stockholm.
Also this week
We took a close look at the mustard plant with a new A-Z - 26 interesting facts you probably don’t know about mustard. A look at how to cook one of the classics, Japanese Ramen and just what makes up Nyonya cuisine.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.