Chef Magnus Nilsson of lauded restaurant Fäviken Magasinet in the furthest reaches of northern Sweden recently sledded into town to cook up a cutting-edge rustic 12-course meal with Chef Daniel Patterson at Coi, Patterson’s Michelin two-star Mecca of California cuisine. Nilsson’s new book Fäviken (Phaidon) lavishly illustrates why food editors and writers trek hours to his secluded spot for elemental yet exquisite dishes utilizing ingredients like lichen, moss, and open-fired meats. The unique tastes and earthy experiences — conjured with Bay Area ingredients that Nilsson and Patterson foraged for themselves the morning of the showcase meal — were unreal. Here are some highlights.
All photos by Virgina Miller, www.theperfectspotsf.com