Frantzén/Lindberg, Stockholm

Photographs from my meal in Sweden ,Stockholm at Frantzén/Lindberg  on July 5, 2012.

1st Course: Beef from A. Larsson, lichens, and ash, carrot and f

2nd Course: Tomatoes (Viken) with lemon thyme, melon, and cucumb

3rd Course: Oyster, frozen gooseberries Jerseycream flavored wit

4th Course: 12-day old halibut sashimi, duck egg, crab

Turbot, baked whole for 4 hours

7th Course: Satio Tempestas

6th Course: Coal-flamed veal "tartar," tallow from 11-year old m

Just-churned butter

5th Course: Bonemarrow with caviar and smoked parsley