This week, we have a list of favorites from Louisiana all the way to Sweden and Copenhagen – and it’s all food.
Scallops cooked over burning juniper branches by chef Magnus Nilsson of Fäviken in Järpen, Sweden. © Pól Ó Conghaile
1. FÄVIKEN
Web: http://faviken.com/
“It’s one of the most unique and exciting restaurants in the world. The location is in the middle of nowhere, and the food has such a sense of place, with everything you eat coming from the land and water near the property.“
Daniel Humm
Chef/Co-Owner, Eleven Madison Park and The NoMad
Eleven Madison Park | NoMad | Instagram
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Cajun claws in Louisiana. © Denny Culbert
2. CAJUN CLAWS
“Crawfish season in Louisiana is a very special time, and in Cajun country it’s a religious experience. Our friends Denny & Katie Culbert (Runaway Dish) took my family and I and it was worth the wait and lived up to the hype. Extra spicy with an ice cold beer is the only way to go. We also were able to meet the family after dinner who embody what Cajun country is all about.”
Stephen Torres
Bill of Fare Magazine, The Roots of American Food, GoWhisk
GoWhisk | Instagram
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Get plating tips from Bryce Shuman of Betony >
Pastel de nata (Portuguese egg tart pastry) in Lisbon, Portugal. © Evan Sung
3. PASTEL DE NATA
“It’s my first time in Lisbon, and my wife and I have become obsessed with the national sweet, the pastel de nata. An egg custard sitting in a little cup of puff pastry, its just the perfect thing in the morning with my café duplo (double espresso). Every café has them, our favorite so far has been the ones at Confiteiria Nacional or Pastelaria Sao Roque.”
Evan Sung
Photographer
Web | Instagram
Check out Evan Sung’s Q&A here >
Duck two ways – roasted and confit, asparagus, pickled kumquats, and black pepper sauce by chef Frederik Alexander Rudkjøbing of restaurant Uformel in Copenhagen, Denmark. © The Art Of Plating
4. PICKLED KUMQUATS AT UFORMEL
Web: http://uformel.dk/frontpage/
“My first time having pickled kumquats. They were perfectly sweet & not too tart. I’ve been so inspired to try it out for myself that next time I see it at the market.”
Maria Nguyen
Editor-in-Chief, The Art of Plating
Instagram
Fermented potato bread at AMASS in Copenhagen, Denmark. © The Art Of Plating
5. FERMENTED POTATO BREAD AT AMASS
“The bread all over Copenhagen is delicious, but the fermented potato bread at Amass is incredible. It comes out so fresh, so hot – all wrapped up in a little blanket. On the side, you have roasted celeriac, cheese oil and hemp dukkah and other ingredients straight from their urban garden. We had to ask for seconds.”
Seyine Park
Editor, The Art of Plating
Instagram