Bjorn Frantzen invited me to come to cook at his restaurant Frantzen to help raise money for his Charity dinner supporting the Swedish child diabetes foundation. The last couple of years he has been supporting a charity called The Hunger Project. The organization works to promote entrepreneurship and development to fight hunger in Africa, Asia and Latin America, with a special focus on women.
Last year his intention was to take this collaboration one step further by creating an annual Charity Dinner where all the proceeds will
go to The Hunger Project. It was a success, and they were able to help 500 women. Whilst he was working on this project last year his youngest daughter (age 3) was suddenly diagnosed with diabetes, hence why the money raised went to the diabetes foundation. The dinner to take place at Restaurant Frantzén for just 22 guests. Each chef did a single course, these were the chefs, Mikael Jönsson, Hedone, Andreas Caminada, Schloss Schauenstein, Thomas Bühner, Restaurant la vie. Gert De Mangeleer, Restaurant Hertog Jan, Sang Hoon, LÁir du Temps and Björn Frantzén, Restaurant Frantzén. I created a foie gras dish with foie ice cream pickled shallots and caramelized pear.