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 give example on how he create an idendity to his kitchen.
(COOK_INC Magazine N°11; March 2015)
Cod Cheeks and Cod Stock with Plum Stones
Mussels and Cauliflower
Buttered Toast with Herring Crumble
