Chef Mathias Dahlgren – His Cuisines Convey Feelings from Home

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Chef Matthew Dahlgren has much to celebrate this year as his restaurant, Mathias Dahlgren, which is named after himself, climbed up 25 places from last year. Now, they find themselves at the 25th place.

This Swedish chef was born on the 10th of March 1969. He grew up on a farm located in Storliden, and this little town can be found near Umea, in the northern part of Sweden. Food has always fascinated him, and his family tradition of preparing home-cooked meals has instilled in him the passion for cooking. The smell of cooking food permeates their home, and there was always a loaf of bread for the family, warm and freshly-baked from the oven. In fact, these home-cooked meals and the smell of fresh and warm bread with melting butter on top have served as an inspiration for him all throughout his culinary career.

He worked in several restaurants in Sweden and Spain and learned from some of the best chefs in these countries. These chefs may have influenced his culinary style, but what sets him apart from the other chefs is that he would always give extra attention to his cuisine and make sure that it conveys those feelings from home. This special attention he gives to his cuisine is exactly what makes him one of the best chefs not only in Sweden but across the globe as well that, in 1997, he became the only Swedish chef to have won in one of the most prestigious culinary championships in the world, the Bocuse d’Or.

It was in 1996 that he decided to open his first restaurant, Bon Lloc, in Stockholm. He was the head chef of Bon Lloc from 1996 to 2005, and under his leadership, the restaurant earned one Michelin star.

In 2007, he launched Mathias Dahlgren, his new restaurant that is situated in the Grand Hotel Stockholm. Mathias Dahlgren specializes in traditional Scandinavian cuisine, but what makes his restaurant different from the rest is that he offers two dining experiences for his customers. There is the Matsalen which is a popular fine-dining hotspot, and the Matbaren that functions more like a classy food bar. The year after he first opened Mathias Dahlgren, his restaurant received its first Michelin star in 2008; and in 2009, they were awarded their second Michelin star. Aside from these prestigious awards, Mathias Dahlgren was also included in S. Pellegrino’s Top 50 World’s Best Restaurants, and during his culinary career as a chef, he has been named as the Swedish Chef of the Year for four times.

Chef Dahlgren’s Scandinavian and regional cuisine focuses on fresh and seasonal ingredients to bring out the natural flavors of the dish; however, he is not opposed to using ingredients not found in Stockholm if it could make his dishes better. Chef Dahlgren introduced traditional yet modern Swedish cuisine to the world, blending local and global influences in a seamless fashion, truly a unique gastronomic experience.

Chef Mathias Dahlgren’s Citrus Tacos

Original source: tasteline.com

Ingredients:

Citrus cream:

0.5 pc orange, shell
0.5 pc lemon, shell
6 pcs egg yolks
125 g granulated sugar
40 g cornstarch
5 mg standard milk

Crispy biscuit

125 g glucose
370 g granulated sugar
140 g butter
285 g orange juice, freshly squeezed
140 g almond flour
4 pcs orange, shell
140 g wheat flour

Directions:

In a food processor, mix the ingredients for the crispy biscuit to form a smooth paste. Let batter rest in the refrigerator for at least 2 hours. Apply a thin batter on a silipatduk or a heat-resistant rubber sheet.
Bake crispy biscuit at 175 degrees for about 5 minutes until golden brown. Allow to cool a bit and then bend them to taco shape before they completely solidify.
Mince and parboil orange and lemon zest for lemon cream. Whisk egg yolks, sugar and corn flour until airy. Boil the milk. Turn the hot milk over the egg mixture while whipping. Pour everything back into saucepan. Heat, stirring until the mixture starts to boil and thicken properly. Remove from heat.
Strain and whisk the cream until cold and smooth, preferably in a water bath. Season with lemon or orange peel.
Fill a piping bag with cream filling and fill crispy biscuit.

Image Credit: recept.nu

tasteline.com

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