High honours for Swedish chef's Paris eatery
Acclaimed Swedish chef Petter Nilsson has picked up high marks for culinary creativity in France's creme-de-la-creme Omnivore 2009 roadie food guide, a listing of 200 restaurants across the country featuring "100 percent young cuisine".
At his La Gazzetta restaurant in Paris' 12th district, or arrondissement, Nilsson throws out Mediterranean-based dishes "that explode with creativity and intensity," said the Carnet de Route Omnivore 2009 guide listing new eateries offering "a sensitive, surprising" cuisine.
Since taking over the Paris kitchen in August 2006 after a stint in southern France, Nilsson has thrown the restaurant into the gourmet limelight.
“I represent absolutely no trend. But in what I do there is probably, more or less unconsciously, a connection with something to do with time,” he told Realtid.se shortly after taking over La Gazzetta.
In a review written a few weeks later, the Le Figaro newspaper, called Nilsson “one of the mainstays of the new gastronomical guard” and “one of the most interesting culinary creators in Paris”.
Nilsson said he was humbled by the praise at the time, but nevertheless felt it had come too soon.
“We’re still testing new things. It remains to be seen how much artistry the guests will accept,” he told Realtid.se.
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At his La Gazzetta restaurant in Paris' 12th district, or arrondissement, Nilsson throws out Mediterranean-based dishes "that explode with creativity and intensity," said the Carnet de Route Omnivore 2009 guide listing new eateries offering "a sensitive, surprising" cuisine.
Since taking over the Paris kitchen in August 2006 after a stint in southern France, Nilsson has thrown the restaurant into the gourmet limelight.
“I represent absolutely no trend. But in what I do there is probably, more or less unconsciously, a connection with something to do with time,” he told Realtid.se shortly after taking over La Gazzetta.
In a review written a few weeks later, the Le Figaro newspaper, called Nilsson “one of the mainstays of the new gastronomical guard” and “one of the most interesting culinary creators in Paris”.
Nilsson said he was humbled by the praise at the time, but nevertheless felt it had come too soon.
“We’re still testing new things. It remains to be seen how much artistry the guests will accept,” he told Realtid.se.
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