Most liked photo of Björn Frantzén with over 2.3K likes is the following photo
We have around 96 most liked photos of Björn Frantzén with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
2.3K Likes – Björn Frantzén Instagram
Caption : Thank you to everyone who joined us for an unforgettable night with “Jason Atherton and Björn Frantzén dinner “ Your support has made a significant impact on @jdrf_uk mission to cure type 1 diabetes. Special thanks to Pollen Street Social and the team, as well as the generous donations from @bjornfrantzen , @therockhound , @moetchandon , @revol.porcelaine , @dtomotorsport , and the social company @n25caviar , @ow_loeb , @passionevino @hnwines @je_fellsLikes : 2254
3 Likes – Björn Frantzén Instagram
Caption : Duck “périgourdine”, dates, caramelized citrus & foie gras. Challans duck, from France’s Loire region, that we dry-age, brush with its own rendered fat, and bake over the birch wood fireplace🔥Topped with grilled Medjool date filled with an emulsion of caramelized citrus, hazelnut oil, and foie gras fat, and served with Périgourdine sauce @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Duck “périgourdine”, dates, caramelized citrus & foie gras. Challans duck, from France’s Loire region, that we dry-age, brush with its own rendered fat, and bake over the birch wood fireplace🔥Topped with grilled Medjool date filled with an emulsion of caramelized citrus, hazelnut oil, and foie gras fat, and served with Périgourdine sauce @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Duck “périgourdine”, dates, caramelized citrus & foie gras. Challans duck, from France’s Loire region, that we dry-age, brush with its own rendered fat, and bake over the birch wood fireplace🔥Topped with grilled Medjool date filled with an emulsion of caramelized citrus, hazelnut oil, and foie gras fat, and served with Périgourdine sauce @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Duck “périgourdine”, dates, caramelized citrus & foie gras. Challans duck, from France’s Loire region, that we dry-age, brush with its own rendered fat, and bake over the birch wood fireplace🔥Topped with grilled Medjool date filled with an emulsion of caramelized citrus, hazelnut oil, and foie gras fat, and served with Périgourdine sauce @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Duck “périgourdine”, dates, caramelized citrus & foie gras. Challans duck, from France’s Loire region, that we dry-age, brush with its own rendered fat, and bake over the birch wood fireplace🔥Topped with grilled Medjool date filled with an emulsion of caramelized citrus, hazelnut oil, and foie gras fat, and served with Périgourdine sauce @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Last week. After almost ten successful years with Bobergs Matsal, it’s time for Frantzén Group to leave NK and focus even more on our existing restaurants and new future projects. A big thank you to all our wonderful guests and amazing employees over the years. Special thanks to Johan Von Euler, Annie Richards, Claes Rosenlund, Rose-Marie ”Rosie” Betar Jansson, Fredrik Björlin, and Alexandra Dittmer. Frantzén Group continues to expand with three new restaurants internationally later this year (and possibly a brand new restaurant in central Stockholm, but more on that later…) To stay updated on what’s happening within the group, follow @frantzengroup on Instagram. Tack så mycket.Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Summer vibes for pre- dessert: Rhubarb marshmallow, strawberry granita, pepper spiced wild strawberries & nasturtium @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Summer vibes for pre- dessert: Rhubarb marshmallow, strawberry granita, pepper spiced wild strawberries & nasturtium @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Summer vibes for pre- dessert: Rhubarb marshmallow, strawberry granita, pepper spiced wild strawberries & nasturtium @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Great tasting in Dubai last month for @restaurantfzn and @studiofrantzendubai opening end of October @atlantisthepalmLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new dishes on the menu at @villafrantzen – Baked turbot & grilled heart of palm, tomato, kombu butter & galangal oil – Rainbow Trout, ikura, dill, fennel, miso & mustard emulsion – Veal Carpaccio, bacon dashi, yuzu kosho aioli & Parmigiano Reggiano – Lightly heated monkfish & leeks, pistachio, curry-caramelized onion & saffron beurre blancLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new dishes on the menu at @villafrantzen – Baked turbot & grilled heart of palm, tomato, kombu butter & galangal oil – Rainbow Trout, ikura, dill, fennel, miso & mustard emulsion – Veal Carpaccio, bacon dashi, yuzu kosho aioli & Parmigiano Reggiano – Lightly heated monkfish & leeks, pistachio, curry-caramelized onion & saffron beurre blancLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new dishes on the menu at @villafrantzen – Baked turbot & grilled heart of palm, tomato, kombu butter & galangal oil – Rainbow Trout, ikura, dill, fennel, miso & mustard emulsion – Veal Carpaccio, bacon dashi, yuzu kosho aioli & Parmigiano Reggiano – Lightly heated monkfish & leeks, pistachio, curry-caramelized onion & saffron beurre blancLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new dishes on the menu at @villafrantzen – Baked turbot & grilled heart of palm, tomato, kombu butter & galangal oil – Rainbow Trout, ikura, dill, fennel, miso & mustard emulsion – Veal Carpaccio, bacon dashi, yuzu kosho aioli & Parmigiano Reggiano – Lightly heated monkfish & leeks, pistachio, curry-caramelized onion & saffron beurre blancLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new dishes on the menu at @villafrantzen – Baked turbot & grilled heart of palm, tomato, kombu butter & galangal oil – Rainbow Trout, ikura, dill, fennel, miso & mustard emulsion – Veal Carpaccio, bacon dashi, yuzu kosho aioli & Parmigiano Reggiano – Lightly heated monkfish & leeks, pistachio, curry-caramelized onion & saffron beurre blancLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crispy duck 🦆 Served with liver, miso and Amalfi lemon condiment, sauce Périgourdine for @restaurantfzn opening in the end of October @atlantisthepalm #NewRestaurant @torstenvildgaard @karinagren @tony.allene @luigiespo5 @frantzengroupLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Thank you fabulous Las Vegas and @theworlds50best for a fabulous week, we had a blast. Always great fun to catch up with the global restaurant family. And thank you to our loyal supporters out there, who once again has voted for us as one of the best restaurants in the world, we’re grateful and thankful #theworlds50best #lasvegasLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Kinki from Fukuoka served with Zén Réserve caviar, fermented fennel & white asparagus at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Eton mess – Swedish apples, cardamom mousse, punsch syrup, lemon thyme and yoghurt sorbet @brasserieastoriaLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Eton mess – Swedish apples, cardamom mousse, punsch syrup, lemon thyme and yoghurt sorbet @brasserieastoriaLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new additions to the spring menu in Stockholm @brasserieastoria Lemon sole “Meunière”, puy lentils, sauce tartare & beurre noisette – White asparagus, ramson, trout roe m, yuzu & beurre noisette Hollandaise – Veal minute, Café de Paris butter & green asparagus – Gougères, jalapeño, English cheddar & honey – Spicy vodka rigatoni, sobrasada, pata negra & Thai basilLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new additions to the spring menu in Stockholm @brasserieastoria Lemon sole “Meunière”, puy lentils, sauce tartare & beurre noisette – White asparagus, ramson, trout roe m, yuzu & beurre noisette Hollandaise – Veal minute, Café de Paris butter & green asparagus – Gougères, jalapeño, English cheddar & honey – Spicy vodka rigatoni, sobrasada, pata negra & Thai basilLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new additions to the spring menu in Stockholm @brasserieastoria Lemon sole “Meunière”, puy lentils, sauce tartare & beurre noisette – White asparagus, ramson, trout roe m, yuzu & beurre noisette Hollandaise – Veal minute, Café de Paris butter & green asparagus – Gougères, jalapeño, English cheddar & honey – Spicy vodka rigatoni, sobrasada, pata negra & Thai basilLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new additions to the spring menu in Stockholm @brasserieastoria Lemon sole “Meunière”, puy lentils, sauce tartare & beurre noisette – White asparagus, ramson, trout roe m, yuzu & beurre noisette Hollandaise – Veal minute, Café de Paris butter & green asparagus – Gougères, jalapeño, English cheddar & honey – Spicy vodka rigatoni, sobrasada, pata negra & Thai basilLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Some new additions to the spring menu in Stockholm @brasserieastoria Lemon sole “Meunière”, puy lentils, sauce tartare & beurre noisette – White asparagus, ramson, trout roe m, yuzu & beurre noisette Hollandaise – Veal minute, Café de Paris butter & green asparagus – Gougères, jalapeño, English cheddar & honey – Spicy vodka rigatoni, sobrasada, pata negra & Thai basilLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Test kitchen Saturday for summer: Steamed kinmedai, Japanese mustard and ramson emulsion, artichoke barigoule, tomato and shiso broth Milk bread, otoro tartar, caviar, sudachi crème fraiche and chives Strawberries and raspberries, aged balsamic vinegar, Oolong tea, violets and matcha waffles @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Test kitchen Saturday for summer: Steamed kinmedai, Japanese mustard and ramson emulsion, artichoke barigoule, tomato and shiso broth Milk bread, otoro tartar, caviar, sudachi crème fraiche and chives Strawberries and raspberries, aged balsamic vinegar, Oolong tea, violets and matcha waffles @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Test kitchen Saturday for summer: Steamed kinmedai, Japanese mustard and ramson emulsion, artichoke barigoule, tomato and shiso broth Milk bread, otoro tartar, caviar, sudachi crème fraiche and chives Strawberries and raspberries, aged balsamic vinegar, Oolong tea, violets and matcha waffles @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Test kitchen Saturday for summer: Steamed kinmedai, Japanese mustard and ramson emulsion, artichoke barigoule, tomato and shiso broth Milk bread, otoro tartar, caviar, sudachi crème fraiche and chives Strawberries and raspberries, aged balsamic vinegar, Oolong tea, violets and matcha waffles @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Grilled marron, fermented carrot and curry condiment, saffron beurre blanc with lime @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Grilled marron, fermented carrot and curry condiment, saffron beurre blanc with lime @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Grilled marron, fermented carrot and curry condiment, saffron beurre blanc with lime @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Grilled marron, fermented carrot and curry condiment, saffron beurre blanc with lime @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Grilled marron, fermented carrot and curry condiment, saffron beurre blanc with lime @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crudo: hamachi, tangelo, radish & marjoram – First serving in the dining room. Sliced radishes for texture to the dish. Tangelo, which is a mix of mandarin, grapefruit, and pomelo, is fermented, and parts of it are used to create a vinaigrette with dashi and lime. The dish is finished with two oils: citrus leaf oil and marjoram oil @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crudo: hamachi, tangelo, radish & marjoram – First serving in the dining room. Sliced radishes for texture to the dish. Tangelo, which is a mix of mandarin, grapefruit, and pomelo, is fermented, and parts of it are used to create a vinaigrette with dashi and lime. The dish is finished with two oils: citrus leaf oil and marjoram oil @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crudo: hamachi, tangelo, radish & marjoram – First serving in the dining room. Sliced radishes for texture to the dish. Tangelo, which is a mix of mandarin, grapefruit, and pomelo, is fermented, and parts of it are used to create a vinaigrette with dashi and lime. The dish is finished with two oils: citrus leaf oil and marjoram oil @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crudo: hamachi, tangelo, radish & marjoram – First serving in the dining room. Sliced radishes for texture to the dish. Tangelo, which is a mix of mandarin, grapefruit, and pomelo, is fermented, and parts of it are used to create a vinaigrette with dashi and lime. The dish is finished with two oils: citrus leaf oil and marjoram oil @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Crudo: hamachi, tangelo, radish & marjoram – First serving in the dining room. Sliced radishes for texture to the dish. Tangelo, which is a mix of mandarin, grapefruit, and pomelo, is fermented, and parts of it are used to create a vinaigrette with dashi and lime. The dish is finished with two oils: citrus leaf oil and marjoram oil @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Porchetta slowly grilled crispy over open fire is always a good idea – Preferably served with grilled lemon aioli, thyme roasted garlic (until sweet) and artichoke barigoule saladLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Matcha meringue with yuzu sorbet, lemon marmelade & oolong mousse @villafrantzen in BangkokLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Matcha meringue with yuzu sorbet, lemon marmelade & oolong mousse @villafrantzen in BangkokLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Matcha meringue with yuzu sorbet, lemon marmelade & oolong mousse @villafrantzen in BangkokLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Channel rockfish (kinki) binchotan BBQ in Singapore at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Channel rockfish (kinki) binchotan BBQ in Singapore at @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Scallop quenelle, caviar, sauce vin jaune & barley koji butter @brasserieastoria.sg ⚡️⚡️⚡️Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Scallop quenelle, caviar, sauce vin jaune & barley koji butter @brasserieastoria.sg ⚡️⚡️⚡️Likes : 3
3 Likes – Björn Frantzén Instagram
Caption : Rhubarb marshmallow, Málaga wild strawberries, olive oil & long pepper – Spring has officially arrived in Stockholm @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Rhubarb marshmallow, Málaga wild strawberries, olive oil & long pepper – Spring has officially arrived in Stockholm @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Rhubarb marshmallow, Málaga wild strawberries, olive oil & long pepper – Spring has officially arrived in Stockholm @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Rhubarb marshmallow, Málaga wild strawberries, olive oil & long pepper – Spring has officially arrived in Stockholm @restaurantfrantzenLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Amaou ichigo 🍓 with candied pinecone. The king of strawberry from Fukuoka, Japan. The word Amaou is an acronym derived from the words that stands for the fruit’s best qualities: amai (sweet), marui (round), okii (large), and umai (tasty). Serves with candied pinecone from @hogtorpgard Lina hand-picked the right size of pinecone and had them preserved for us during spring. We use them when the snow is covering the forest floor over at Sweden in late December, which is also the season for Amaou. A sweet bite of Nordic and Japanese @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Amaou ichigo 🍓 with candied pinecone. The king of strawberry from Fukuoka, Japan. The word Amaou is an acronym derived from the words that stands for the fruit’s best qualities: amai (sweet), marui (round), okii (large), and umai (tasty). Serves with candied pinecone from @hogtorpgard Lina hand-picked the right size of pinecone and had them preserved for us during spring. We use them when the snow is covering the forest floor over at Sweden in late December, which is also the season for Amaou. A sweet bite of Nordic and Japanese @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Amaou ichigo 🍓 with candied pinecone. The king of strawberry from Fukuoka, Japan. The word Amaou is an acronym derived from the words that stands for the fruit’s best qualities: amai (sweet), marui (round), okii (large), and umai (tasty). Serves with candied pinecone from @hogtorpgard Lina hand-picked the right size of pinecone and had them preserved for us during spring. We use them when the snow is covering the forest floor over at Sweden in late December, which is also the season for Amaou. A sweet bite of Nordic and Japanese @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Amaou ichigo 🍓 with candied pinecone. The king of strawberry from Fukuoka, Japan. The word Amaou is an acronym derived from the words that stands for the fruit’s best qualities: amai (sweet), marui (round), okii (large), and umai (tasty). Serves with candied pinecone from @hogtorpgard Lina hand-picked the right size of pinecone and had them preserved for us during spring. We use them when the snow is covering the forest floor over at Sweden in late December, which is also the season for Amaou. A sweet bite of Nordic and Japanese @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Amaou ichigo 🍓 with candied pinecone. The king of strawberry from Fukuoka, Japan. The word Amaou is an acronym derived from the words that stands for the fruit’s best qualities: amai (sweet), marui (round), okii (large), and umai (tasty). Serves with candied pinecone from @hogtorpgard Lina hand-picked the right size of pinecone and had them preserved for us during spring. We use them when the snow is covering the forest floor over at Sweden in late December, which is also the season for Amaou. A sweet bite of Nordic and Japanese @restaurantzen.sgpLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Stockholm hasn’t received the memo about spring but we keep pretending on the menu “Homard aux morilles” Grilled lobster, sauce vin jaune, morels, peas and beurre noisette @brasserieastoriaLikes : 3
3 Likes – Björn Frantzén Instagram
Caption : Stockholm hasn’t received the memo about spring but we keep pretending on the menu “Homard aux morilles” Grilled lobster, sauce vin jaune, morels, peas and beurre noisette @brasserieastoriaLikes : 3