[2013-12-30]
Gourmet cuisine with edible flowers at Lou Fassum Restaurant Gastronomíque. The chef Emmanuel Ruz uses different edible flowers from his garden to garnish his gourmet artistry.
Heliski Kvikkjokk
[2013-12-23]
Outstanding heliskiing in Jokkmokk was the rumour. Together with writer Niclas Sjögren we headed there for a three day assignment for Escape magazine. Checked into Årrenjarrka Lodge located just between the Sarek and Padjelanta National Parks in northern Sweden. The operator Odd Adventures, guarantees you 10 000 m vertical skiing during three days, included is one weather day. First day - flat light, but a hole in the afternoon, so we went up for some recce but it closed in again. Second and third day were fabulous with about 1000 m vertical m per run. Gourmet lunch cooked on the mountain by Jappe Bergström, normally cooking in famous Fjällpuben in Åre. In the evening after ski and 5-course dinners in the lodge. Fantastic value for money!
Winter Horseriding
[2013-12-23]
Mid February, -32 degrees C below and tons of snow. We mounted our horses by 6 pm for a 3-hour ride into the wild to Camp Bränntjärn. Temperatures dropped even more as we made our way in waistdeep powder through the woods. February in northern Sweden can be very cold and very dark but luckily we counted on some guiding light from a clear and full moon.
