One long table.
One night only.
This Saturday the 16th of May, we welcome a very special chef from Texas for a one-shot, one-time-only dinner.
Former head chef of Au Passage in Paris, his own restaurant Prins in Copenhagen, and memorable residencies at Early June and Les Œillets in Paris.
For this night, he will create a terroir-driven menu built around small-scale farmers, seasonal ingredients, and honest cooking with real depth.
A true long table dinner, with the possibility to pair each dish with natural wines.
Few seats only. DM for reservations.
We meet you at 20:00 at Filiera!
A Texan chef living in Sweden walks into a Parisian restaurant for his pop-up.
The host asks: “What’s your concept?”
He says: “I call it ‘Smoked & Melancholy’ — it’s a BBQ brisket slow-cooked for 14 hours, served cold, in silence, with a side of existential dread.”
“Très Scandinavian,” says the host.
“I know,” he sighs. “I used to serve it with fireworks and a country live band. Sweden changed me.”
Our big boy and Friend @daveharisson is back for only one day at les oeillets.
Monday 13th of April !
Be ready for absolute madness and gourmet food. Malmo is coming to Paris !!!!
Thank you @migrationofwolves for the zic rec ❤️
smoked onion tarte tatin, cultured cream & löjrom
I am back on my bullshit with the OG onion tarte but with a few tweaks/twists for the thrill of the good people of Sweden @bise_malmo
I often recieve messages from people sharing their experiences and memories with this dish over the years and many of them politely ask for the recipe- so i’ve decided to share it here. Recipe in comments.
Shoutout to @christopher_edwards13 and @mansengberg for helping me develop this beauty nearly a decade ago at @aupassage
New dessert at Bise- take on a classic tarte au citron but with zest and juice of bergamot and verdello lemon, toasted italian meringue made with more bergamot juice and green cardamom. The filling is baked at 130°c until it jiggles the right way giving it both a satisfyingly sharp edge when portioned and an ethereal creamy texture.
Current veg starter at @bise_malmo
Hay roasted carrots, fermented plum harissa & our homemade yogurt smoked with apple wood. Topped with shiso, mint and an oil made from black currant leaves- all from @bokeslundsgarden
The carrots are roasted in the oven with fresh hay and butter.
The harissa is very fun- we lactofermented plums at 2% salt for a week, then peeled and pitted them. After being dried to the texture of sundried tomatoes, we blended them with toasted coriander seed, guajillo chile, lemon zest and tagete flowers. The result is honestly very close to a normal harissa but with a vibrant floral fruity tang that is totally sick on the carrots. I’ll definitely be making tons of this next summer.
ten dishes from september @bise_malmo - cured zander tartare seasoned in horseradish oil with cauliflower puree & crudités, trout roe & almonds
-gnocchi made with @bokeslundsgarden heirloom pumpkins and sheep ricotta, cooked in yogurt whey and served with chanterelles, blackberries and fried sage
-beer battered leek flower with fermented greengage tkemali & tagetes
-bourbon pecan bread pudding with prunes and candied orange peel, topped with creme crue and warm smoked butterscotch sauce
-terrine of pork and duck with confit figs and black trumpet mushrooms- served with skånsk mustard seasoned with cooked grape must & marc du jura
-beef tartare with caramelized yeast emulsion, black garlic, ceps confit with coffee beans and topped with brown butter croutons
-duck breast with sauce au poivre vert seasoned with calvados, apples baked in bay leaf salt meringue
-steamed scallop mousse “quenelle” with sauce made with lobster heads and vin jaune, served with nasturtiums and spinach
-padrons with tonnato sauce & dancing katsuobushi
-gildas à la Maxime Dardeau @lesoeillets.paris
ITS OUR BIRTHDAY XOX
This saturday/sunday we’re celebrating our 1st birthday with a mini georgian wine festival, right here on rue piat. 🇬🇪
Coming down to help us celebrate are our friends @wurdemanjohn of @pheasants_tears & @daveallenharrison
John is bringing down some wonderful Georgian wines for you to try, and dave will be cooking up a Georgian feast.
Come one, come all, help us celebrate being 1, Georgian style.
xox
Another week of amazing @daveallenharrison culinary " chef d'oeuvre"
#1 seriole/ fermented strawberries/ salicorne
#2 sèche/ petit pois à la française/ magnolia
#3 asperges blanches/ crème cajou/ pollen
📸 Amazing @natachagonzalez
And here we goooo. Le grand roller coaster. Le Jumanji. Reve? Réalité ? Cauchemar?Le duo que tout le monde attendait. Comme si les stones et les beatles partaient pour une tournée commune a travers le monde. Mieux que le retour de Oasis sur scène cette année !
Vendredi 4 et samedi 5 avril l’ami @daveallenharrison accueille ce sacré frelon de @sahin.eerdal pour une collaboration légendaire. L’unification sous une meme bannière du soleil texan et du génie nordique !
Au menu:
Vendredi 4 : business as usual avec une ouverture sous haute surveillance a partir de 18h.
Samedi 5 : début des hostilités à 15h histoire de se cogner le crâne tôt et de profiter du soleil printanier.
L’histoire s’écrit sous nos yeux ébahis.
Le train sifflera deux fois seulement alors soyez prêt, vous pourrez dire j’y étais. Left 📸 @frydfrydendahl
