Interiors - January 2008

cuisine art
^...w^fooa^dte^fr^rc^or^mess,^thb^ero^sw^ean^,ed butter
Sweden’s contemporary culinary renaissance
is still only emerging, and Dahlgren shows no
signs of slowing down. “To run and develop two
restaurants is a never-ending project,” he jokes,
adding that he is also currently working on a
cookbook featuring his work at Matsalen and
Matbaren and recently became a professor of
gastronomy at Sweden’s Umeå University. Fitting,
without a doubt - for whom better to educate the
world about new Swedish cuisine than its pioneer?

n Mathias Dahlgren, Grand Hôtel Stockholm,
Södra Blasieholmshamnen 6, Stockholm, Sweden.
+ 46 (0) 8 679 3584 mathiasdahlgren.com and
grandhotel.se

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