Green pea soup with fried rapeseed flowers, peas and bronze fennel […]

Baked rhubarb and fresh strawberries serves with frozen cream flavored with rosehip […]

New potatoes with smoked cheese, radish, asparagus and toasted rye bread. 4 […]

My work for Kinfolk “The travel issue”.

Salad of raddichio, courgette flowers and onions, served with mustard dressing 4 […]

Grilled cabbage with razor clam blanquette and cicely 1 kg razor clams […]

New potato compote with smoked cheese, herbs and “burned” chives 1 kg […]

Potato on ryebread with pickled red onions, smoked mayo and bronze fennel […]

Grilled octopus with puree of split peas, almonds, yogurt and grilled lemon. […]

  I love to cook over open fire, which is comfort, beauty […]