EAT
One Evening
Stockholm
Artipelago
In The
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I served a three-course dinner consisting of an appetiser of top sirloin-tartare laab. The tartare meat was dressed with Jim Jaew, which includes tamarind, fish sauce, lime juice and dried chili. All folded together with shallots, mint and cilantro. Finished off with roasted rice powder and crisp lettuce.
Next up a grilled Moo Yang-Filet Mignon glazed with tallow. Served with a grilled cream & broccoli purée, grilled broccolini & green beans salad. Brought together with a black pepper & soy beef jus.
I ended the menu light, with a bruléed lime & thai basil posset.
"CHEF OLIVER FINDS HIS DRIVE IN CREATIVE THINKING, CREATING DISHES, EXPERIENCES & EXPLORING THE UNTHINKABLE. HIS CURIOUS VISION MAKES EVENTS COME TO LIFE THAT LEAVES HIS CLIENTS WITH MEMORIES THAT WONT BE FORGOTTEN.
FORGOTTEN TECHNIQUES, MIXED WITH CONTEMPORARY CUISINE MAKES HIS COOKING AN INTERACTIVE EVENT FOR HIS CLIENTS FOR IT ENCOURAGE QUESTIONS. ASK FOR WHAT YOU DESIRE AND IT SHALL BE TAILORED FOR YOU."
My Dishes
from
Different Events
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My cooking is always alive and strive for balance between the basic flavours, with a heavy punch on sour notes. Making the dishes particularly savory, making my clients savour every bite.
I try to keep an authentic edge from what I have learnt from my mentors, but always let my curiousity for new flavours and techniques drive me. Always living on the fine line of familiarity and innovation. This has led to an avant-garde style grounded by classic learning.
I like to keep a minimalistic approach to plating and the amount of components in a dish. Therefore giving them space to showcase their techniques and raw quality of the produce that lies behind.
I use the most fresh and local produce I can get, this and my interesting methods sparks conversations.
I am happy to cook food, which I strive to keep doing.