Winter Feast by Magnus Nilsson
for Veuve Clicquot

Tuesday, 18 December 2012

All photos by Georgia Glynn-Smith

Magnus Nilsson, head chef of the Swedish restaurant this year voted 34th in the world, Fäviken Magasinet, has teamed up with luxury champagne brand Veuve Clicquot for a short film.

In the video, he travels to the company's estate at Hotel Du Marc, Reims, to prepare a foraged winter feast.

The meal's delicacies include scallop, lobster with rosehip and fermented juice of mushroom; root vegetables, dried chives and a light beef broth filtered though foraged leaves; and woodcock breast, leg and head.

The film follows Nilsson as he forages in the fields of the estate and then prepares the meal, using his background as a sommelier to match the flavours to vintage champagnes.

For more on the all-natural food movement, subscribers can see our reports on Extreme Greens and MAD Food Camp 2012.