Food & Drinks

Magnus Nilsson Combines Food and Champagne

By FDL on

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Magnus Nilsson Combines Food and Champagne
Photo Georgia Glynn-Smith

Watch this great documentary showing the Swedish Chef Magnus Nilsson create a winter feast at Veuve Clicquot's private mansion the Hotel du Marc.

Nilsson was shown to the historic Champagne cellar before choosing a selection of champagnes. The chef then went foraging in the Veuve Clicquot vineyard at Verzy close to the city of Reims, collecting some local flavors for dishes to accompany his chosen drinks.  

A young chef, Nilsson has shot to the top of the culinary ladder. In 2012 his remote restaurant Fäviken took 34 on The World's 50 Best Restaurants List and the chef, who was once a sommelier, has continued to grow.

His simple yet refined approach to cooking is shown in the final dishes:

Lobster with rosehip berries, dehydrated flowers and a fermented juice created from preserved mushrooms accompanied by a complex soy sauce - paired with Veuve Clicquot Rosé Vintage 2004.

Another highlight of the menu is Nilsson's porridge with fermented root vegetables, dried chives and a light beef broth which was filtered though foraged leaves - paired with Veuve Clicquot La Grande dame 2004.

It's a beautiful video that captures the taste, flavor and feel of a crisp winter's day in the French country side.

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