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
Cod Cheeks in Broth of Plum Pit
Desiccated Pear and Plum Pits
Mussels and Cauliflower
Cauliflower Soy Sauce and Salted and Desiccated Herring
Desiccated Herring on Bread
Almond Tart and Endive Salad