Tartufo e pesce? Perché no. Björn Frantzén, due stelle Michelin a Stoccolma, spolvera una capasanta con un’abbondante grattugiata di tartufo. Da provare per un’ispirazione scandinava.
Two-Michelin star chef Björn Frantzén creates a recipe with Norwegian hand divided scallop, dashi, hollandaise and truffle. The dish uses the freshest of scallops, which is cooked over hot coals and finished with fresh truffles. Frantzén is a two-Michelin star restaurant in Stockholm, Sweden, listed in the Worlds 50-best restaurants. See more featured chefs here http://www.thestaffcanteen.com/featur… Never miss another video please subscribe https://www.youtube.com/user/StaffCan… The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs. It’s free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen