Chef Petter Nilsson – Created Dishes with Mediterranean Influence

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Had it not been for the culinary talent of Chef Petter Nilsson, La Gazzetta would probably be just like any other fine-dining restaurants in France that are only mediocre at best, but with this famous chef at the helm, the restaurant received its fair share of praises from the food critics. Today, La Gazzetta has been ranked as the world’s 80th best restaurant, by San Pellegrino.

Chef Nilsson is a native of Sweden. He was born on the 29th of December 1970 in Angelholm, Sweden. As a young chef, he worked at some of the best restaurants in his native country; however, he received most of his culinary training in France. In fact, it is in the southern part of France that he first made a big name for himself. He found work in Paris in the kitchens of Le Fumoir, and he also worked with Chef Michel Portos in his kitchen at the Bordeaux. Later, he became the head chef of Les Trois Salon, a quaint restaurant based in Uzes. He soon became a success in Les Trois Salon that many people would visit the area just so they could get a taste of his exemplary cuisine. He created scrumptious French cuisine with a mix of Scandinavian influence that had his diners singing his praises.

Later, he then went back to Paris where he became the head chef of La Gazzetta in 2006. Here, he became ever more daring as he created dishes infused with a touch of the Mediterranean influence. He brought his culinary magic into the kitchens of La Gazzetta, and just like what he did in Uzes, people soon began noticing his cuisine and praising his delectable dishes.

He made use not only of fresh produce but also of unusual ingredients that are not commonly known in the culinary world. He incorporates them in his cuisine and creates a very intriguing dish that simply explodes with flavors and textures. Aside from this, he also makes it a point to regularly change his menus each week so as to keep his diners on their toes. With these weekly changes, he keeps the expectations of his diners up for a truly scrumptious gastronomic experience.

Right now, La Gazzetta is fast becoming known in the world as the best place where you can get gourmet cuisine at a very affordable price, and with the inherent inquisitive characteristic of Chef Nilsson in experimenting with ingredients, his diners are sure to expect more interesting and innovative cuisine at his restaurant. By offering modern bistro cuisine that is at par with fine-dining cuisine, he has tested the boundaries of the culinary world as well as challenged the idea of what fine-dining really is all about.

Chef Petter Nilsson’s Pear and Rosemary, Salsify and Milk

Ingredients: