3 MICHELIN starred Frantzen DEFINES World-Class MODERN Fine Dining | Stockholm

Chef Franson's three Michelin-starred Stockholm-based restaurant represents the pinnacle of modern fine dining in 2023. We are very excited to check this out. I'm Adrian. And I'm Leila. This is S3. Start the experience, you're greeted into the main entrance where they have all of their dry aging out for display and then you get a beautiful dialogue and presentation of what each meat is for and what part of the meal it's going to come into and then a sliding door opens to walk you down this beautiful hallway to lead you up to the elevator where you come into the top of the building. There's three floors. Here at the very top is where the little starters happen. You have a cocktail, you have something to drink and then they bring you down into the main dining room to enjoy the rest of dinner. But we're here upstairs, very bright. There's some natural light coming in from the sunlight. We're in front of a fire. It's a nice casual setting but still very, very well decorated with a lot of little details and knickknacks. Start off tonight here with a pate de choux. We fill it with a warm cheese cream but also with some preserved truffle. Truffle potato inside and a hard crispy shell on the outside. It's nice. Carrying on, we have a croustade, poached langoustine claw cooked in some beer. On top we have some pickled mustard seeds and there's some rutabaga as well that we can press with some dill. Just like a perfect dill and shrimp smorgasbord sandwich in a cup. Very fresh, wonderful. It's quite light and mild for me. Savory macaron. So the macaron itself is based off of some roasted coconut and lemongrass filled in with some whipped foie gras, compote and lemon verbena. Never had foie gras and compote. There's a crispy crunch kind of flake on top of it which just adds another dimension of flavor and texture. It's really nice. A bite did start a little bit more on the acidic side and then it just starts to play into being a foie gras so it's smooth and creamy so I think all the citrus comes out first. This is a collaboration that we make together Very good friend of us at the restaurant as well. 2017. Very elegant, crisp, fresh in the style. Show box. So as you can see some pretty amazing produce that's going to be on the menu this evening. Right, we'll carry on with some more food. We have a bellini filled with some pumpkin and then we top it off with a sauce made from cured egg yolks and pickled jalapeno. Piramasa over the top, finger lime and then basil flowers as well. We have a classic take on a Swedish classic, so a crispy potato cylinder that goes with whipped cream fresh. Vendanthro from Calix, pickled red onion and then some chard as well. To the main event. I would call Jerome the winemaker more a good friend of the restaurant than a business partner and we do produce our own label with them. 2011. They are still keeping a few bottles for us hidden away down in Champagne but 2011 is a vintage that Jerome himself is very proud of. One of the very first that he was in charge of the bottling and the degauchement of. So it's one of Jerome's first vintages. A little bit of sake. It's tradition in our house. We like to pour sake, especially early on in the menu. It sort of fits with Bjarne's cooking. This is a Junmai Daiginjo, so a very elegant style of sake focusing in on fruitiness, a sort of mild texture. First course, we're serving Otoro. It's coming from Ibiza. It roughly has 80% fat in it. The fish has been seasoned with a use of kosho. We're here to see if there's enough caviar on the plate. Zoe's making sure we put enough. What Guillaume is adding is Hanahau, so basically the flowering part of the shizo. Adding now is a vinaigrette which is based on fermented strawberries. So basically it's 50-50. So we have fresh strawberry juice and fermented strawberry juice. And finishing it off with an oil which is based on bergamot. I am so excited about this. All right, let's eat this and discuss. Static, 100. Creativity, 100. Presentation, 100. Right? Environment, 100. Pure raw flavor. Norwegian langoustine. So the claw you had in the croustart and downstairs we're going to serve the tail. The tail of the langoustine underneath some puffed rice. Then we have an emulsion with some mandarin kosho and also ginger. Then we have a rose water to dip the fingers in. It's a plain on tempura. Tastes like a lobster tail tempura. Except here. Langoustine focused with a very mild Asian influence. It's so good. It's delicate. Our shabangoushi that we flavor with a lot of parmesan cheese. So it's our own take on it. On top we have a pork dashi. The pork is actually going to the kitchen here for 100 days until we make it into a broth and top the shabangoushi with it. And this one we cure in soy and mirin for 10 days. Hot smoke it for around six to eight hours and then age it from there. We have some grilled peas as well. Teardrop peas. Put over the plate with some garlic as well. Finish off with some ramsons from Gotland as well as some onion flowers. It makes me wonder why nobody's put 100 day aged pork into a shabangoushi. Because apparently it's the only thing to put in a chawanmushi. With fresh peas from San Sebastian or garlic rams from Sweden. Our mung fish that's dipped in a butter batch to cook. Grub log where the base is made out of fermented fennel. On top our ikura which is trout roe that we wash in lemongrass oil. I can taste this very bright fragrant almost lemony flavor in the background and that's the lemongrass that they wash in the trout roe. This dish is perfection. Sauce is rich, intense, deep and buttery. There's oil droplets inside that add this extra little cleansing to the palate. And then that fresh acidic lemongrass takes this dish to a completely new level of pure execution and perfection. Like most good dishes we've had it literally just keeps getting better. This is our French toast. So we have a spelt sourdough on the bottom then topped it off with emulsion from sea urchin. On the grill we have a piece of a Swedish eel. We have a Swedish beef, brushed it with some ponzu. After that we hang it so we dry age for roughly 30 to 45 days. I feel like there have been different iterations online of this. I mean the first one that we created was the one with parmigiano and truffle the most known one. The last few years we experimented with eel, charcuterie we've done with pieces of uni on it. We've done it with caviar. We've done it with a take on the raw rock that we had upstairs. Yeah, we've done it multiple different ways throughout the years. Okay, let me introduce the onion soup. Puree at the bottom, heavy caramelized deglazed with balsamic vinegar and a almond foam in the middle. Whipped cream infused with licorice, touch of licorice powder and at the end roasted almond oil. This smells insane. Piping hot. It tastes like burnt onion, super condensed flavor of onion. There's hard crispy nuts in the soup which you would never think of. I don't know how they made them so crispy. They're in soup but they're still crunchy and flavorful. So at the time we have completed some duck pet but then the breast have cooked up a fire place. Piece of seared pork rock, non-flavored mixed together with white miso. There's some mustard leaves and oxalic stars on top and then finishing off with the pepper sauce with camembert pepper and long pepper. Some rendered out foie gras cut and brown butter. Oh my goodness, that smells incredible. Of course together with the quail, add some bread and butter. So we have our homemade butter. So ferment the cream for three days, turn it into butter and then we actually dress the butter here with the buttermilk, some lemon thyme, black pepper and maple syrup. Okay, we're gonna use his description and we're just gonna use me eating it and enjoying it. So the base is quail, perfectly cooked, just tender. The sauce is very light, almost it's lemony. A lot of pepper running through it and then the greens on top add this extra layer of just fresh and brightness to it. Almost it's like a summer-like dish. All right guys, heading to the pre-dessert. We're gonna find a sea buckthorn sorbet on the knee. We also have a red curry that we made here and on top of it we're gonna have a carrot granita. We're gonna play with hot and cold. Hope you enjoy. Thank you very much. We never had shaved ice and sorbet with curry before and the curry itself is dramatically spicy which is ballsy in a dessert but it works. I love it. In line with our like Lisbon, a random pre-dessert in that flavor combinations we have never experienced together before. I give them a lot of points for creativity here. I think it's really cool and unique. Okay, so I brought my lovely assistant. We're gonna work it together. I'm just gonna watch. We have a rhubarb dessert here. Poached in rooibos clean strawberry. On the plate already we have the mousse on milk oolong tea. We also have underneath a paliné of cashew nuts. The sorbet is based on Turkish yogurt consomme which we poached the rhubarb in. We also have flavors of tagetes and finalizing it with some zest from mayor lemon. We finished the main dinner. Back upstairs for bits and bites, dessert and the remainder of our wine and champagne which we have not drank because we're lightweights. Are we though Lola? Are we though? It's back on a plane at 6 30 tomorrow morning to get back to Vienna for Styrac. A few more candies just to get you through. Two. Just a few. Starting off on the top. We have a pepper marshmallow with a brown cheese fudge and then some artichoke raspberries. Below that we have a Mont-de-la-Marce with nougat topped off with some caramelized almonds, pistachio Japanese chestnut and lingonberries. Below that we have a fermented garlic fudge to use black garlic and a little bit of licorice and then a raspberry shell next to that with some chewy beetroots, violets and balsamic. Here we have a chocolate layer. So the golden one is caramelized walnut and set mushroom and the blue and white one is a yuzu white chocolate and blueberries with a layer of cookie dough and then at the very bottom a pâte de fruits, so a jelly made with juice producing chamomile and rolled in some lemon for the evening. We go for our freshly made plate of mudless with miso and brown butter. Thank you. You're welcome. God damn!