Nilsson is at the helm of Fäviken Magasinet’s kitchen, which is ranked 34th of the World’s 50 Best restaurants.
Back at Hotel du Marc, Magnus shares the highlights of his menu:
Scallop “i skalet ur elden” (Faviken’s iconic dish); Lobster with rosehips and a fermented juice of mushrooms; Porridge, fermented root vegetables, dried chives and a light beef broth filtered though foraged leaves; woodcock breast, leg and head; and a wooden box filled with goodness.
Veuve Clicquot invited chef-sommelier Magnus Nilsson of Faviken Magasinet to Hotel du Marc in Reims to prepare a winter feast. This short documentary provide an insight to his culinary philosophy, seasonal musings and devotion to terroir.
In preparation for his feast, Magnus is seen foraging in the vineyard at Verzy and its surrounds for leaves, moss, roots and branches to be used later in the kitchen of Veuve Clicquot’s private mansion Hotel du Marc. Meeting one of Veuve Clicquot’s wine makers in the magnificent cellar beneath the city of Reims, Magnus, who initially joined Fa?viken as its sommelier, chooses a flight of champagnes to accompany his dishes.