Swedish chefs are gaining international recognition for their ability to blend Swedish culinary traditions with an imaginative use of local and ecologically produced ingredients. Sweden's Michelin-starred restaurants are getting excellent reviews and their chefs have been winning medals in high profile competitions such as the Bocuse d'Or and the culinary Olympic Games.
Gustav Trägårdh, Chef of the Year 2010, in Ottawa
During the last week of October, 2011, the Embassy had the pleasure of hosting Chef Gustav Trägårdh, from Restaurant Sjömagasinet in Gothenburg, in Ottawa.
On October 26, in conjunction with a visit to Canada by Sweden's Minister for Rural Affairs, the Ambassador H.E. Teppo Tauriainen hosted a dinner for Canadian journalists showcasing modern Swedish cuisine by Gustav and introducing award-winning Mackmyra whisky and microbrewed beer from Sigtuna Brygghus. The guests were treated to an exciting seafood-based three-course menu featuring ingredients such as whitefish roe, lobster and chanterelle mushrooms, sea coral, salted cod back, cod belly and cloudberries paired with bitter almond.
On October 25, Gustav teamed up with local fine dining establishment, Restaurant 18 and Chef Matt Carmichael, where he designed a five-course menu for a sold-out crowd of 80 people. The innovative menu featured items such as venison tartar, whitefish roe, smoked quail egg, crispy suckling pig and of course...cloudberries.
See Gustav on Rogers Daytime TV
Watch Gustav prepare a Loster Sallad
New issue of Fine Dining 2011
Read the latest culinary news in the latest issue of Fine Dining. Fine Dining is a culinary magazine with news, interviews, reviews and articles on food and fine dining in Sweden accompanied by wonderful photographs.
Fine Dining International
New issue of Fine Wine 2011
Experience inspirational wine knowledge and the people behind the drink.
Fine Wine International
Jamie Oliver in Stockholm
Asked why he included Stockholm in his series 'Jamie does', Jamie Oliver spoke about the beauty of the city and went on to say:
'Another brilliant thing is that the natural resources in Sweden are amazing. It’s one of the most unpolluted places in Europe and I think that comes out in the freshness and quality of the ingredients. Their seafood is up there with some of the best in the world, and their amazing smoked and cured fish is what they’re most famous for. Also, because they have always had such drawn out winters, they’ve got a strong tradition for foraging, pickling and preserving. Basically their cuisine is really intelligent, elegant, stylish, and clean. A lot like the city, actually.'
>Why Stockholm? - interview with Jamie Oliver
>Jamie does Stockholm- culinary city guide
>Jamie does Stockholm - Channel4
Modern Swedish Food
Follow Chicago-based food journalist and broadcaster Steve Dolinsky to Sweden as he discovers the latest in culinary innovation (no meatballs): Modern Swedish Food