Min mat, min trädgård, mitt hotellprojekt


September 2014

Oysters, rain and wedding


Changing towels, ad hangers in one room, take out from another, some paint here, some there,  a spray with the special scent we have everywhere. Menu change tomorrow, always exciting. Rain, rain rain and  on Saturday a big wedding dinner in the garden. Hmm… 85 guests end of September, kind of exciting.

Flower pots being changed, gone all pink summery stuff and hey orange.  Before the “Oysters Norrbotten” are changed to something else on the new menu I indulge in some. Easy to do at home!

Fall pots

Go to your nearest fish market and by around 6 per person (If you find it tricky to open them or if you are lazy, have them open them for you.

Take a mini spoon with bleak roe, mini mini spoon of finely chopped red onion and a pearl of sour cream.


Box of Doughnuts and reviews

Box of doughnuts

Some days I really wonder what I am doing in this business – I love hotels, I love working in them, I love staying at them. (I don’t need anything else on my vacation than a good hotel)  I love to be able to offer an experience that is unique, to come up with new thing to discover for guest, new ways of doing things, add new things, small details, working together with the staff and build the team that makes it all happen. Hopefully well.  Meet guests, talk to guests, figure out what they are looking for and what they want – The list can be made much longer.

Then there are less lovable things. For example when we fail in making someone happy. It could be regarding whatever, in the restaurant or in the hotel.  Usually you know when it happens and you know what happened. And usually you also understand why they are unhappy and if you we can and are lucky we can take care of it here, right on the spot.

These days we always have to bear in mind that every person is a reviewer, a food critic, a hotel critic, a garden critic,  a car dealer critic… I also read the forums (No ,not about car dealers and manicure salons) before booking hotels and restaurants (unless I have other recommendations and I trust the person recommending) and in the best of scenarios they, together with other things, helps me make a choice good for the purpose.

I appreciate that guests take their time to write about their experience but there are what I call, the vicious kind of reviewers – And note, it is note about them writing a bad review, it is writing without being specific, just generalizing and sloppy write things like “ I don’t like the female staff “ or  “  I don’t like that kind of food” (What kind of food?) Or “You should fire  them all”

Ok, maybe someone was rude and maybe someone did a serious mistake that we need to do something serious about.  But if so – Say what it is or call day later, or write a letter explaining.

If I did fire someone after a review of that kind I would be just as bad of a person .So for now everyone is still working and we continue to do the best we can. And I try to get over one boring out of 100 fun days at my jobJ

To celebrate this boring day that keeps getting to  me I’m having brunch at Narcissa in the Standard East Village hotel. Go there and have a “Box of Doughnuts” and a Mimosa when you are in town.

How was it? It was super nice and the doughnuts were great. So was the bagel crisps with salmon spread and the biscuit’s with honey /lavender butter was divine.  And I love that they have a Hudson Valley Farm  and  cow named Narcissa.

Anything bad?  Yes the service was to slow, it took three hours to have lunch. That’s specific, sometimes shit happens and I didn’t write a review, I told them and I will go back.


Fake Café de Paris and lunch at Silver’s in Southampton


I confess I love flavored butters. To have a slice of a newly baked Levain with a crusty top and on top a chunk of whipped browned butter… Another all time favorite is the Café de Paris one Or in other words, just a simple curry butter. (I don’t “theoldstillsecretbutimmitatedamilliontimes” recipe)

It says to be invented by a Madame Boubier in the 30’s that her daughter brought with her into the marriage with Monsieur Dumont, the owner of the Restaurant  Café de Paris i Genève,

This I what you need to do my “Fake butter”:

  • 7 oz of room temperature butter
  • ½ cup finely chopped yellow onion
  • ½ cup chopped parsley
  • 2 finely chopped garlic cloves
  • 1 tbs. Worchestershiresauce
  • 1 tbs. Dijon mustard
  • Juice from ½ lemon
  • 1 msk. Curry
  • 2 tbsp. heavy cream
  • 1 tsp. salt
  • 2 tsp . chopped chives
  • 1 tsp. chopped sage
  • 1 tsp. dragon
  • 1 finely chopped anchovy

Let the chopped onion sweat in a frying pan in ½ of the butter until soft and glazy. Let cool a bit. Whip the rest of the butter white and fluffy and add the onions with the butter and all other ingredients, (I actually also added ½ tsp. of Rene Voltaires “Hej Bombay” powder also, just because I lover that one) and blend well.  Serve in a bowl, for everyone to help themselves, make a roll and keep in fridge, or whatever suits you best. 9If you look at more traditional recipeis they often sayt to put all herbs, mayo i.e in a blender and mix well. I don’t like that, I prefer to have different textures and not all like smooth..)

Hej Bombay

Serve with whatever meat, fish or boiled vegetables you have. Spice up to most boring weekday dinner.

What else do you do a chilly day? when staying here was the question I got a second ago from a Swedish couple spending some time out here this week.  Today is a cloudy, bit chilly (summer down jacket weather) and I think I would take tour to Southampton with a stop at Parrish art museum on the way and lunch at Silvers after walking around. (They have the best  crab cakes, served with a Thai Chili aioli)

Friday night, guests, Choucroute garni and a glass of something

närbild choucr

There are some dishes that pop up in my head now fall is here. (Not much of fall – 77 F/ 25 C and the sun is out, but it is September and schools has started) I just want to light (even more) candles, eat a hearty Beuf Bourgignone or choucrote, sip on a glass of red and plan a fall trip. 

Choucroute is French for sauerkraut and Choucroute garni is simply a “dressed” sauerkraut.  Invented in Alsace, in the northern part of France and also a former part of Germany. 

There is no exact recipe but traditional ones might have 3 different kinds of sausage, often frankfurters or bratwurst.  (I prefer a more spicy one) Some pork, pork fat and potatoes – This is how I do it.

For 4 persons you will need:

  • 2 lb. (1 kg) of cabbage, rinsed and roughly shredded
  • 2 small or one large yellow onion, just sliced
  • 8 pieces of lamb loin chops
  • 7 oz.(200g) salted and smoked pork
  • 6 salsiccia, merguez or any other sausage of your choice (I had a sweet pork/fennel today)
  • 2 tsp.of salt
  • 1 bottle of Riesling (or other dry white wine
  • 1 cup (2.2 dl) of beef stock
  • 1-2 tbsp. apple cider vinegar
  • 2-3 tsp. of cumin seeds
  • 1-2 bay leaves
  • Butter
  • ½ tsp. black pepper
  • 1 handful of roughly chopped parsley


Melt a couple of tbsp. of butter in a big cast iron braiser/pot. Add the cabbage and the onions and let sweat until soft. Add cumin seeds, salt, apple cider vinegar and the wine as well as the lamb loin. Let it all come to a boil. Lower the heat (It should just simmer) Put on a lid and forget about it for 2 hrs. (This is why you need time to do this fabulous dish). Check on it once in a while, if it looks dry ad some wine or beef stock.

Add the pork cut in chunky pieces. Fry the sausages in some butter so they get a bit of color before adding those also. Taste, need more salt, a dash of vinegar, some black pepper?  Let it all simmer and “come together” for maybe 20 minutes.

Serve in a deep dish generously garnished with the parsley, put cornichons and mustard on the table.

Breathe, smell, enjoy

med senap





Blog at

Up ↑

%d bloggers like this: