When I became interested in food and drink in the mid-80s, Sweden was a gastronomic developing country. As you know, I fell passionately in love with Champagne and French gastroculture overnight in Reims in 1986. Already that winter, I plowed through Sweden’s few star restaurants. All with only one star until Edsbacka Krog somewhat unexpectedly became the first to receive a second star. Instead, I had the great experiences in France, where I returned as often as I could. I soon learned what kind of environment, what kind of service and what gastronomic details were associated with the stars of Guide Michelin. With the exception of Bagatelle in Oslo, I never found anything in the Nordics that could match the best experiences in France, Germany or Italy. At this time, they did not dare to experiment or take new turns. There were many good restaurants, but they did not even dare to aim for the stars.
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