“New Nordic” cuisine is fashionable at some fine dining restaurants these days. In this example of the genre, pastry chef Emma Bengtsson twists freshly baked tuile cookies, while they’re still warm, into a nest. That’s accompanied by an “egg” made with goat cheese parfait filled with a purée of sweetened berries of the sea-buckthorn plant and dipped in white chocolate. “Snow,” made from frozen lemon yogurt is shaved onto the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?