After mashed potatoes, turkey gravy and green bean casserole, we have for you a different kind of winter feast.
The minds behind Veuve Clicquot champagne invited chef Magnus Nilsson of the Faviken Magasinet restaurant in Jrpen, Sweden, to prepare a winter feast at the Hotel du Marc in Reims, France. Inspired by the winter season, Nilsson made scallops cooked over burning juniper branches, lobster with a fermented mushroom juice, porridge with fermented root vegetables, dried chives and a beef broth that had been filtered through leaves and the leg, head and breast of a woodcock, a small, Northern game bird. Nilsson, an avid believer of terroir, foraged the leaves, moss, roots and branches that he used in his winter feast from the surrounding vineyard.
Much like the way Nilsson cooks, the way that photographer Georgia Glynn Smith captured Nilsson’s winter meal is at once wildly natural and elegantly precise. Smith uses dirt, grass and dark rock as backgrounds to the dishes but also arranges each leaf and twig carefully.
