My friends Guiliana and Marco wanted to open a Swedish Brasserie. They asked me to help them work on recipes and consult on the project. Things all fell into place. I found them a young fabulous Swedish chef, Mattias Sjöblom. He is supervising the menu and creates the new seasonal dishes.
Bjork - Swedish Brasserie opened in September.
This week we had a cooking demo with the chefs for journalists and bloggers. It was my first visit to the restaurant since it was finished and opened. What a treat to see the dream become reality.
|my friend Giuliana and the symbol for Bjork, which means Birch in Swedish|
We learned how to prepare salmon in several ways. The traditional gravlax, a slow cooked salmon steak and we used the smoker to smoke some salmon and sausages, which were then cooked. Our tastings were served with Swedish acquavit and beer.
I loved this presentation for an appetizer, a swedish cheese served on toasted bread with Cloudberries and a pickled onion.
The meatballs were light and the sauce fabulous.
The house Gravlax with micro greens salad and mustard sauce
That evening we had a sort of smörgeasbord tasting of many of the typical swedish dishes on the menu.
|left, chef Mattias ,Bjorks culinary consultant and on the right, Bjork's chef Julien , doing a smoking lesson for us|
|leave room for dessert, rosehip soup, chocolate almond cake and wine cooked apple with meringue|
If you are up around Aosta, Bjork is located in Quart at the Hotel Village. So you can stop by, have a fabulous dinner, drink and stay overnight, touring the area the next day.
Open for lunch and dinner.
Bjork - Swedish Brasserie
località Torrent de Maillod, 3
11020 Quart (Aosta)
+ 39 0165 774912 telefono