Petter Nilsson is the chef of the Stockholm SPRITMUSEUM RESTAURANT.
Starting from seemingly simple ingredients, his kitchen is pointedly straight and authentic.
On the idea of a Culinary Alphabet, Petter gives example on how he create an idendity to his kitchen.

(COOK_INC Magazine N°11; March 2015)

 

Elderberries   and    Sour Cream

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Cod Cheeks in Broth of Plum Pit

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Desiccated Pear   and   Plum Pits

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Mussels and Cauliflower

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Cauliflower Soy Sauce   and    Salted and Desiccated Herring

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Desiccated Herring on Bread

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Almond Tart and Endive Salad

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Petter Nilsson

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