The Swedish Culinary Team

Yesterday I had the pleasure of looking and cheering at the team during the hot kitchen part of the competition. I went there with Cederroth Firsth Aid Sweden. And we were a big group of supporters. No other team had as many. I hope it helped them;) At least they reached gold level yesterday!!

Frida and Sebastian.

The Swedish team consists of:

TEAM MANAGER

FREDRIK ANDERSSON

TEAM CAPTAIN

JIMMI ERIKSSON

CHEFS:

ANDERS KARLSSON

DANIEL HAYNES

HENRIC HERBERTSSON

OLA WALLIN

PASTRY CHEFS:

FRIDA BÄCKE

JOSEFIN GAUFFIN

KASPER KLEIHS

SEBASTIAN PETTERSSON

KALLE BENGTSSON

COMMIS:

SIGNE ÅBERG

SARA DANIELSEN

LOUISE WASS

MY SEGELSTRÖM

Carolina, Karin, David and I;)
Jimmi

I had the pleasure of eating the Swedish menue. And they were so worth the gold!

The starter was amazingly good, and the flavours really represented Sweden very well!

Turbot poached in grilled butter, with a variation of broccoli, turbot mousseline, preserved cucumber and lumpfish roe was the starter.

The Swedish main course was fantastic! I would love to eat it again, and again!! Fried duck breast with a mushroom from Hällestad stuffed with duck ankles and duck liver. Served with cabbage pudding, cabbage puree, black wine cream and duck jos.

Milk Chocolate and Almond Bavaroise with a Herb sorbet, Hot Choux Pastry Stuffed with Almond Toffee and Yoghurt Foam and Marinated Pears.

I so hope get their gold at Thursday!! Because the food was amazing! The team very professional! So fingers crossed! Go Sweden!!

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Restaurant Selma

I meet Magnus Pettersson’s mother Monica in Stockholm the other week, and promised her to try and visit Magnus restaurant Selma in Copenhagen.

So I brought my danish best friends there for lunch. It’s a very relaxed atmosphere at the restaurant, even if it was packed when we were there for a Saturday lunch. But we got a table directly!

The most interesting smørrebrød was the tartar with breadcrumbs, seaweed and amaranth. It takes a Swede to come up with that idea;)

And the salmon was very good with poached egg, kale and capers. I could have done with less kale though…

SELMA

RØMERSGADE 20

1362 COPENHAGEN

DENMARK

CVR   39 31 78 42

CONTACT

+45 93107203

HELLO@SELMACOPENHAGEN.DK