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…
When sommelier and food connoisseur TheChampagnesommelier aka Björnstierne and his friends in the restaurant business are seen for dinner, the gunpowder is not saved. Luxurious…
Chef Mikael Einarsson is a gastronomical hero. You will find him as the gastronomical leader chef @ Björn Franzéns new stylish Brasserie Astoria in Stockholm….
Hard to express, but I’ll make an attempt; elegant and refined dishes with fine-tuned and delicate flavors. But these can be tasty and intense and…
