Taking a detour from its traditional tasting menu reveal, in this new video Restaurant Frantzén offers a look at how the culinary team develops a new take on its hand-dived scallop dish. More than 100 new dishes are developed in the restaurant's test kitchen each year the narrator explains, while only about 10 to 15 make it onto the menu. "The purpose of the test kitchen is to experiment and of course to fail, so the restaurant always gets it right." Check out the full process, from the prepping of the scallops to the making of the stoneware.
Watch Stockholm's Restaurant Frantzén Make Scallops in Its Test Kitchen
Inside the development of a hand-dived scallop dish.