An Adventure with Swedish Chefs
No, this is not about the Muppets. Although, that's not a bad idea... I have enjoyed some very good food on this trip to Sweden, and thought I would share tonight's meal with you. But first, last week I attended a conference on the fascinating island of Gotland, in the Baltic Sea (more about Gotland later) and the closing dinner was held at the Visby golf club. The chef introduced the meal, speaking about his focus on fresh, seasonal local ingredients. And it was superb. From the starter of leek soup, through the main course of lamb three ways, to the dessert of cheesecake with local berries, everything was bright, fragrant, and flavourful. The localness shone though, and each item was perfectly cooked. A memorable meal, which was better than the one eaten two nights later in Stockholm. Lux Dag by Dag has the same approach as the culinary team on Gotland - use only the freshest local ingredients available to create the menu for the day. Having a Michelin star heightened e