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We went a bit chicken crazy this week at FDL. First when we went to meet and interview the Swedish Chef, Bjorn Frantzén. He's one half of the famous Frantzén/Lindeberg, a chef duo who have just won 'best restaurant' in The Swedish White Guide for a second year consecutively. To start the week Bjorn sat down with FDL and told us all about his quest for the perfect chickens and how last year he couldn't serve any after a fox ate them.
Staying on a chicken theme we also brought you a great guide on how to keep your own hen on the balcony. The piece highlighting the growing number of people raising poultry at home and offered some tips and advice on doing it yourself.
How to Cook with Science
The perfect souffle - does it even exist ? It's one of those kitchen dishes that strikes fear into even experienced chefs - but why so hard ? This week at FDL we decided to dissect the souffle through a scientific lens and try to offer some tips and tricks on how to make the perfect souffle.
We looked at the basic ingredients, how they should be kept and how they should be prepared. Trust us souffle really isn't so hard - especially if you approach it from a scientific angle.
Wine in Tuscany
Tired of the office, the FDL test kitchen and the sound of chickens - we decided to head to Florence to meet Frescobaldi Marquises, a family who have been producing top Italian wines for 700 years. We visited the Frescobaldi estate where the label produces three red wines. This really was an exclusive journey on the timeline of Tuscan wine. Because, like Lamberto Frescobaldi told us: "You can't fall too much in love with the past: it's what happens tomorrow that's most important".
In the Blog
We brought you highlights of a new documentary that tells the story of 85-year-old, Jiro Ono, seen by many as the world's best sushi chef, he's picked up three Michelin stars for his cooking at a ten seat restaurant in a Tokyo subway station.