“Going places” Andreas Edlund and Jimmi Eriksson wish you a Happy New Year!

Both are former Sweden Young Chefs of the Year (2011 and 2013 respectively). Andreas is now a Maître Rôtisseur member of the Chaîne. He competed in the 2011 International Final of the Jeunes Chefs Rôtisseurs Competition. Jimmi is a Chef Rôtisseur. When he participated in the 2013 International Final of the Jeunes Chefs Rôtisseurs he was the Runner-up!

Because of restrictions related to the pandemic, New Year’s Eve 2020 was not the same as usual. Instead of a big party many people chose to spend the evening at home with only close family members.

Due to this many restaurants offered a dinner as a takeaway. Some of the best menus came from Andreas and Jimmi.

Jimmi’s was in an elegant contemporary style. Andreas went for a classic bistro style. Both had outstanding presentation and excellent taste.

Together with Sebastian Petterson, a colleague from the Swedish culinary team, and Anders Isaksson, under the website name of “deserved.shop” Jimmi offered a magnificent three course supper menu with meat, fish or vegetarian options. There was an option to complement with appetiser, cheese plate and sweets for coffee.

Of note from the menu were lobster tartare, duck mousseline, Champagne Pavlova with exotic fruits. A short video with instructions how to prepare and present the food was included with each menu item. Their offer was very successful and they delivered ten times as many as planned!

[Ed. Click this link YouTube playlist to view the series of instructional short videos. The words might be in Swedish but the visuals are understood in any language.]

Andreas and his partner Cecilia, an award-winning confectioner, run a small, authentic French bistro in an exclusive suburb of Stockholm. Many people working from home during the pandemic are loyal customers every day. In the tiny kitchen the couple managed to cook 400 of their “New Year” menus together with 200 “hamburger” menus for New Year’s Day!

Of note from their menus: lobster soup with truffle, pepper-fried fillet of beef, chocolate mousse and orange pudding

Catarina Offe
Conseiller Culinaire

Translation into English from the original Swedish by Margareta Henry, Chargée de Missions Honoraire