the next three years. Each episode showed a different aspect of the chef's interest in Nordic cuisine and traditions and his process in creating dishes for Fäviken. MD and Partner at marketing agency RED Performance in Oslo. Cookie Use and, data Transfer outside the. He had previously worked. 1 3 After initially ordering ingredients from around the world, the restaurant became known for using local produce. By using Twitters services you agree to our. 1 Because of the local climate over the winter, efforts are made to preserve ingredients, Nilsson said "We say goodbye to fresh ingredients on the first of October, and then we don't see them again until April." 4 Due to the techniques and sourcing. He was originally under contract for three months, which was extended to a year when he began working at the restaurant. 1 In 2010, Bruce Palling of The Wall Street Journal, included Nilsson in his list of the top ten young chefs in Europe.
Magnus, nilsson (chef) - Wikipedia