3 min

Introduction

Free

From idea to world class – in just a couple of years time, Björn Frantzen has moved his restaurant Frantzén from the drawing table to Guide Michelin, awarded with three stars. He is both the innovator and the critic. Constantly questioning himself, constantly aiming for perfection. Born in 1977, Bjorn represents the young generation of successful chefs who are completely dedicated to their calling. Bjorn remembers how he at age 12 once was served a perfect steak, with french fries and béarnaise sauce – one of his very first strong culinary memories that came to inspire him in his career. He eventually started his journey towards stardom as an intern with Chef Christer Lingström at Edsbacka Krog.

Creator:
Björn Frantzén
Duration:2 minutes30 seconds
Subtitles:English, Swedish
Availability:Worldwide

Episodes

3 min

IntroductionFree

From idea to world class – in just a couple of years time, Björn Frantzen has moved his restaurant Frantzén from the drawing table to Guide Michelin, awarded with three stars. He is both the… 

15 min

01 Roasted scallops with truffled egg crèmeFree

In this episode, Björn shares the recipe to one of his classic dishes which has its origins at now 3*** restaurant Frantzén. Here you will learn how to make the smoothest scrambled eggs, how to… 

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22 min

02 Caramelized yellow onion soup

Björn shares yet another great dish from his restaurants. The iconic, “Onion, almond, liquorice”. Here you will learn more about the importance of balance between sweetness and acidity. In this dish… 

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13 min

03 Baked turbot with Oscietra caviar

In this episode, Björn shows one of the best ways to prepare and cook turbot, a extraordinary fish which requires a delicate hand. You ́ll also learn how to whip up a perfect, velvety beurre blanc.… 

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17 min

04 Garlic roasted corn fed chicken

Here, Björn will teach you how to improve your pan-roasting game when it comes to preparing chicken. You will also make a modern twist on the classic velouté sauce flavored with sweetcorn.

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15 min

05 Cod with oven baked Jerusalem artichokes

In this episode, Björn takes on a truly classic Nordic fish, the cod. It ́s cooked to perfection with a Frantzén twist. You will also experience the full spectra of the nutty, caramelized palate,… 

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23 min

06 Lamb tartare with cumin

Another Frantzén classic presented by Björn. The tartare of pan-seared rump of lamb. Here presented with Mediterranean flavors such as toasted cumin, lavender, roasted garlic, and hay.

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14 min

07 Salt roasted new potatoes with vendace roe

This episode is all about true Swedish flavors’ and ingredients. Björn will teach you his trick to make the crispiest salt roasted new potatoes. These are served with torched onions, a warm… 

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7 min

08 Tartare of mackerel

Björn prepares a super light dish with one of his favorite ingredients, the mackerel which has a wonderful texture when served raw. The seasoning is also light and fresh with citrus and a punch from… 

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13 min

09 Lobster, tomato, peach

In this dish, it ́s all about the lobster. Björn shows you how to prepare a fresh lobster from scratch and the cook it to perfection. You will also learn how to whip up the smoothest emulsion… 

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15 min

10 Swedish beef, sauce Périgueux

Björn reveals the secrets of preparing a high-quality beef and how to master one of the iconic sauces of French gastronomy, the truffle- packed, sauce Périgueux. Pure luxury and umami flavors!

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20 min

11 Roasted veal neck ”Kalv i dill”

In this episode, we go way back in the history of the Swedish gastronomy to teach you how to prepare a proper low temperature braised neck of veal served with sticky, butter glazed carrots, and a… 

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