The food, the myth and the legend

The restaurant "Café de Paris" in Geneva opened its doors exactly 90 years ago and then just as today with the as simple as it is ingenious business idea to serve only one dish, namely a perfectly grilled entrecôte together with a uniquely produced herb butter and fries.

This is served in a restaurant environment that only breathes the classic interior, timelessness and nonchalant service of a neighborhood restaurant on the Seine in Paris.

In this week's episode, I try to crack the code to the recipe for the spiced butter that will lift my already perfectly marinated entrecôte to heavenly heights. Instead of fries, I serve fried root vegetables and a sprig of thyme.

I also saber a bottle of good Champagne in the fog by the beach.

Sink into the TV sofa and enjoy. Remember to subscribe to my YouTube channel so you don't miss an episode. Buon appetito and enjoy the weekend.

Cooking both starters and mains out on the grill like this in December is absolutely fantastic. Of course, it can get a little cold around the earlobes, but the joy in preparing and the happiness in the end result warms you up.

In this week's episode, I open my can of Vänerlöjrom that I have the privilege of ordering once a year from a friend-of-a-friend-of-a-friend who is a fisherman out on Lake Vänern. Then I divide it into 10-15 small bags which I freeze and can pick out at a number of well-chosen occasions in the coming years.

For the main course, there will be a saffron-scented fish stew Bouillabaisse.

Bouillabaisse is a characteristic fish and shellfish stew/soup from southern French cuisine with ingredients such as cod, salmon and a net of blue mussels as well as strong personalities such as fennel, garlic, saffron, white wine and a splash of Pernod.

Properly prepared with a lot of love, Bouillabaisse creates an incredible dynamic among the taste buds and a memorable evening for your guests. Don't be afraid of all the steps because it's not really that complicated, but the secret is good ingredients and an hour at the stove (or stove). In the fish shop, there are usually small pieces of salmon and whitefish left over that you can buy for cheap.

Recipe – Bouillabaisse

300 grams of cod (or other white fish)

300 grams of salmon

1 net of blue mussels

1 small fennel

1 large yellow onion

2 carrots

2 cloves of garlic

1 whole and hot chili

2 tbsp tomato puree

1 bag of saffron

2 bay leaves

1 liter of fish stock

2 dl white wine

A splash of Pernod

Salt and pepper

Top with aioli, peeled shrimp and croutons

Autumn is soon a thing of the past as winter approaches. Of course it will be wonderful with Christmas and all the good food, but a classic Wallenberger on the grill is still in a class of its own. Wallenberger. Just taste the word. Certainly gets the feeling of power, money and the good in life.

This classic with almost a hundred years behind it is still served in the original bottling in pubs with a little self-respect. In all its simplicity with few ingredients such as minced veal, cream, egg yolks and salt and pepper, it is one of the best things you can enjoy. Serve together with freshly tossed mashed potatoes (or pressed potatoes), raw stir-fried lingonberries, boiled green peas and clarified butter.

As a minced meat dish, this is number one and it also stands up well in the competition with the finest party dishes for that matter as well. Buon Appetito and enjoy life all you foodies.

A true pub classic originating from Stockholm's pub world from the 1930s. Of course, it can be cooked on the grill, and I would like to say that with advantage.

The ingredients are few and the preparation is very simple (if everything has to be simple, this dish really is). Serve with a better bottle of Châteauneuf du Pape and the love is eternal! Check out Kapten Mat on YouTube for exact cooking.

When the height of summer is at its best, Captain Mat takes the opportunity to cook his favorite dish on the grill. This time it will be pikeperch, but it works just as well with well-fed perch fillets. Simple, tasty and elegant is important and already there we are at home with this dish.

The forests are full of mushrooms and the lakes are bubbling with fish so put on your boots and head out or head to the nearest grocer….

Captain Mat is now loading for August with new wonderful episodes with, among other things, the winners of May's competition as well as a "beautiful" surströmming episode. Remember to subscribe to Captain Mat on YouTube where I'll post new great episodes as soon as the ship docks.

Finally, Captain Mat is back with another great episode. This time the Greek chicken skewers are served with tzatziki together with a traditional feta cheese salad.

I bought a fresh, fine chicken of the best variety, which I cut up, marinated, skewered and fried on the stove. If you have the time and opportunity, I strongly recommend that you always buy whole, fresh chicken. It will be tastier, cheaper and climate-smarter. In addition, it is as easy as possible to cut, so you will excel in the kitchen at the next party. I show step by step how easy it is in the video below. Naturally, I saber a bottle of Champagne as well. Click on the video below and the day is saved!

Today we celebrate Sweden's National Day with a lovely old Swedish home classic. Raw prawns topped with prawns and roe served with creme fraiche, red onion, dill and lemon. The most classic thing is to serve raw rakok with fried pork and raw stir-fried lingonberries, but if it's national day, that's it, and then we add a little extra luxury to it. So good and so easy to cook on the grill. Happy weekend to all roasters out there at the stoves!

The sabering of a Vintage 2013 from Palmer & Co. went well there…

What a week it has been! On Tuesday, the champagne was already flowing just after seven in the morning. Then the goal of 750 followers on Facebook was reached. With joy I then picked up the well-chilled magnum bottle from the fridge. The sabering itself exceeded expectations and the content was magical... Thanks to everyone who follows!

https://www.facebook.com/KaptenensMat/videos/1129629897421928/

Yesterday I offered a lovely party dish namely Chicken Fajitas. An always equally appreciated Mexican on the stove which is advantageously cooked in plenty of sunshine. Hola Hola Mexico!

After every good dinner cooked on the grill, you get to the point of cleaning. For those of us who love to cook outdoors, we must take care of our hobs in the best possible way so that they are fit for battle for the next occasion. Now, my outdoor kitchen is not advanced in any way, it's just a frying pan on a lawn. Therefore, my cleaning is super simple. It gets trickier if the stove is on nice terraces or balconies, but the principle is the same.

The next cooking video will feature a perfectly fried entrecôte with fresh side dishes. Until then, sink into the TV sofa and go to my YouTube channel and check out old great episodes. Bon appetit!

As we have longed for. The month with a capital M has arrived. M as in May, food, mingling and Moët & Chandon. I cook all year round on my grill, but it's only now that I can really enjoy the solar gas. In upcoming episodes, I cook yummy burgers and drink pink Champagne. It will be the most educational food show you've ever seen and the only one you need to see... I promise. Almost.