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Welcome to my blog. I document my adventures in food, travel, and coffee.

Nov 22

Nov 22 Mistral, Stockholm

Photographs from my meal in Sweden ,Stockholm at Mistral on November 22, 2011

Swedish doily

1985 Arbois Vin Jaune, André & Mireille Tissot,Vignerons

1985 Arbois Vin Jaune, André & Mireille Tissot,Vignerons

1st Course: Crispy potato skins filled with local mushrooms, vegetables, and herbs with duck fat and milk foam

1st Course: Crispy potato skins filled with local mushrooms, vegetables, and herbs with duck fat and milk foam

2004 La Tour de Curon, Le Clos

2004 La Tour de Curon, Le Clos

2nd Course: Sweet onions and haricot verts, fried in duck fat together with Jerusulem artichokes, mushrooms, flavored with dandelions and sage

2nd Course: Sweet onions and haricot verts, fried in duck fat together with Jerusulem artichokes, mushrooms, flavored with dandelions and sage

Slicing freshly baked bread for the table

Slicing freshly baked bread for the table

Swedish sourdough with local butters

Swedish sourdough with local butters

3rd Course: Roasted celariac with baked and fried dried root vegetables, yogurt flavored with black current and dried algae.

3rd Course: Roasted celariac with baked and fried dried root vegetables, yogurt flavored with black current and dried algae.

4th Course: Slices of raw lamb with baked and fried dried kale and cabbage, trout roe salt

4th Course: Slices of raw lamb with baked and fried dried kale and cabbage, trout roe salt

Champagne comme autrefois

Champagne comme autrefois

5th Course: Beet root roasted in duck fat flavored with roses and red flowers, duck, milk skin

5th Course: Beet root roasted in duck fat flavored with roses and red flowers, duck, milk skin

6th Course: Five textures of pumpkin

6th Course: Five textures of pumpkin

2006 Pierre Frick Gewurztraminer

2006 Pierre Frick Gewurztraminer

7th Course: Frozen cream and foam of Jerusalem artichoke

7th Course: Frozen cream and foam of Jerusalem artichoke

Ariyanas 2007

Mistral, Stockholm July 6, 2012 Sockenv?gen 529 111 28 Stockholm Sweden +46 08-10 12 24 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

8th Course: Chocolate ganache with dried chocolate crisp

8th Course: Chocolate ganache with dried chocolate crisp

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