Recipe by Tommy Myllymäki from the gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. Tartar on hiramasa with buttermilk, horseradish…
Large scallop, Pecten maximus, is a marine scallop in the scallop family. One of the subspecies is scallop, whose shell is used as a company…
Swedish top-chef Tommy Myllymäki gave us some inspiration for our New Years Eve Dinner – Poached turbot à la Tommy Myllymäki. Tommy Myllymäki Tommy Myllymäki…
The gastronomical chapter from the new book ‘Champagne Magnum Opus’. International release is planned to Christmas’22. When you ask two creators to create something together,…
Recently Richard Juhlin was interviewed for Swedish wine magazine Allt om Mat about odd tips for champagne to food. Read the interview below. After 40…
1 champagne dinner – 12 champagne lovers – 10 magnums of unique selected champagnes ‘Champagne is the language of luxury. This is your dictionary. [collaboration with
