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.
Dec 05 13 @ 10:00 AMNicholas K Sample Sale
Dec 05 13 @ 7:30 PMThe Village Voice's Holiday Spirits Tasting Event
May 08 14 @ 10:00 AMCharles James: Beyond Fashion
May 17 14 @ 10:00 AMInternational Contemporary Furniture Fair 2014
Nov 15 13 @ 10:00 AMHello my name is Paul Smith
Oct 16 13 @ 11:00 AMPAD London: A dialogue between Rick Owens & Michelangelo Pistoletto
Oct 13 13 @ 10:00 AMMike Kelley's exhibition at Moma PS1
Sep 28 13 @ 10:00 AMAzzedine Alaia Exhibition in Paris
Sep 21 13 @ 10:00 AMNY Art Book Fair
Sep 12 13 @ 6:00 AMElad Lassry's Opening Reception