Studio Frantzen

Grand opening 10 february 2014 - Test Kitchen, Food Studio & Private Dining

[BJÖRN FRANTZÉN @bjornfrantzen]

• Cod • Beurre blanc "chèvre" • Rosemary • Sprouted almond • Radish @studiofrantzen https://t.co/i8qFb04lIz

[BJÖRN FRANTZÉN @bjornfrantzen]

Work in progress @studiofrantzen: Part one of Swedish chicken in two servings • Parfait of the liver… https://t.co/q4rpcl7lOE

[Studio Frantzen @studiofrantzen]

Birch ice cream with caramellized walnut brioche & bark meringue.
#studiofrantzen https://t.co/lKekrx0jkH

[Studio Frantzen @studiofrantzen]

Szechuan & chili meringue.
#studiofrantzen https://t.co/OpHDJ4yE7u

[Studio Frantzen @studiofrantzen]

White asparagus "Chawanmushin".
#studiofrantzen https://t.co/eSZ6LmH6Db

[Studio Frantzen @studiofrantzen]

In progress, carrot tuile for corn & foie gras macaron.
#studiofrantzen https://t.co/MqUFMFJWUB

[Studio Frantzen @studiofrantzen]

New dessert in progress,...

Caramellized walnut & bark brioche, oven-baked birch ice cream, birch… https://t.co/KBgjkAPycJ

[Studio Frantzen @studiofrantzen]

Buckwheat canelés. New stuff for bento "fika" in progress. #studiofrantzen https://t.co/My5qj4ylPj

[Studio Frantzen @studiofrantzen]

Slowly baked Monkfish with split, peas, crispy nettles & hazelnut oil.
#studiofrantzen https://t.co/0jN9fqeXWQ

[BJÖRN FRANTZÉN @bjornfrantzen]

Late night testing @studiofrantzen. Roasted yeast macaron • natural foie gras parfait • whipped white… https://t.co/45OjTbRON3

[Studio Frantzen @studiofrantzen]

Bone marrow with oscietre caviar, fermented pumpkin puré, pumpkin seed oil & pumpkin juice infused… https://t.co/TxanhXufMr

[Studio Frantzen @studiofrantzen]

New dishes in progress... Vendance with it's Roe. Served with silk tofu and dried herbs. @ Studio… http://t.co/hx5zSJZMRf

[Studio Frantzen @studiofrantzen]

Tea, milk & honey. ✔️
"Kalvdans" colostrum milk pudding. Ginger crumble. Earl grey, lemon & buttermilk… http://t.co/CMLp7hec8w

[Studio Frantzen @studiofrantzen]

New plates from Figgjo! 👍
#studiofrantzen @ Studio Frantzén http://t.co/khEdkTBpqC

[Studio Frantzen @studiofrantzen]

New dessert in progress.
Baked colostrum milk. Earl grey, bergamotte & buttermilk mousse. Ginger… http://t.co/3CbTcrE376

[Studio Frantzen @studiofrantzen]

Caramellized Cod, seared Foie Gras, truffled red wine sauce, thymeoil. #classique #rossini… http://t.co/Ctls4LIeyT

[Studio Frantzen @studiofrantzen]

In progress... Semi-dried beets, lingonberries, roses & almonds. Garnish for an upcoming duck or deer… http://t.co/KWE0FaZI3p

[Studio Frantzen @studiofrantzen]

Semi-dried beetroots. New duck dish in progress...
Charcoal-grilled duck, beetroots, almonds &… http://t.co/SV6RFFkidV

[Studio Frantzen @studiofrantzen]

Seaweed & matcha sorbet. New dessert coming up. #studiofrantzen @ Studio Frantzén http://t.co/YFjZZ1V28q

[Studio Frantzen @studiofrantzen]

Back in business! @ Studio Frantzén http://t.co/ZpMF9ZHP1U