Menu of the Month
RestaurangenTM
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It's a foolish person who makes predictions about our food culture, and just to show how foolish we can be, here is one of those predictions; in 10 years time, the standard restaurant menu will be a thing of the past. No more starters, mains, desserts, cheese courses and sorbets and what-have-you. Instead, menus will read like the one which comes from Melker Anderson's smart Stockholm restaurant, Restaurangen. Click here to view.
It works like this; you order 3 dishes, or 5, or 7, and they suggest wines to match the flavours. The food comes in small portions, and you can have whatever you like in whatever order you like. If you want some saffron-flavoured food, you order the fish soup with cod, which is intensely saffrony, and is served with a little rouille, a garlicky mayonnaise, and croutons. If you want lemon, then order a blini with a little löjrom, an orange fish roe, and some sour cream and red onion. Wasabi? Then it's San Francisco salmon rolls in rice paper with that tear-jerking mustard in the middle.
And on it goes, depending on how much you want to eat and drink. The small portions means that the meal is light, the procession of flavours means that the mouth never gets tired or bored, and it is a fascinating and fun way to eat. In 10 years time, virtually every restaurant will work like this, believe us.
Website: http://www.restaurangentm.com
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text © John & Sally McKenna
illustrations ©
Ken Buggy
