Word: operakallaren
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Werner Vögeli, 45, Swiss-born co-owner of Stockholm's dazzling Operakallaren and chef for all official banquets of the Swedish royal court: "Every ingredient must speak its own language. Its original taste must be easily identifiable. Ingredients should not be blended so that the guest has to ask, 'It tastes wonderful, but what is it?' Serve a glass of brut Champagne or kir before dinner-never, never, never martinis. And the meal should not go on too long. My dinners at the royal palace consist of five courses that take little more than...
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