Introduction

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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

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… 

01 Roasted scallops with truffled egg crèmeFree

Björn shares the recipe to one of his classic dishes which has its origins at the now 3*** restaurant Frantzén. You will learn how to perfectly sear scallops, make the smoothest scrambled eggs and… 

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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 balance between sweetness and acidity. In this dish, Björn also… 

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03 Baked turbot with Oscietra caviar

Björn shows you one of the best ways to prepare and cook turbot, an extraordinary fish that requires a delicate hand. You will also learn how to whip up a velvety beurre blanc, topped with caviar.

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04 Garlic roasted corn fed chicken

Björn teaches you how to improve your pan-roasting game when it comes to preparing chicken. Learn how to make a modern twist of the classic velouté sauce flavored with sweetcorn.

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05 Cod with oven baked Jerusalem artichokes

Björn takes on a truly classic Nordic fish, the cod. Cooked to perfection with a Frantzén twist. You will also experience the full spectra of the nutty, caramelized palate, with Jerusalem artichokes,… 

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06 Lamb tartar with cumin

Another Frantzén classic presented by Björn. The tartar of pan-seared rump of lamb. Presented with Mediterranean flavors including toasted cumin, lavender, roasted garlic, and hay.

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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 making the crispiest salt roasted new potatoes. Served with torched onions, a warm vinaigrette… 

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08 Tartar of mackerel

Björn prepares a super light dish with one of his favorite ingredients, the mackerel. Served in delicious tomato water with a fresh seasoning made from citrus, horseradish and a punch of ginger.

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09 Lobster, tomato, peach

Björn shows you how to prepare a fresh lobster from scratch and the cook it to perfection. You will also learn how to make a smooth emulsion seasoned with almond and vanilla. Serve this gorgeous dish… 

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10 Swedish beef, sauce Périgueux

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

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11 Roasted veal neck ”Kalv i dill”

Björn goes way back in Swedish gastronomy history and teaches you how to prepare a proper low temperature braised veal neck served with sticky, butter glazed carrots, and a braised sauce to die for!

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