THE WEEK IN BITES
This week at FDL we brought you an exclusive interview with Swedish chef Björn Frantzén, tips on distinguishing wild and farmed tuna, and much more.
WILD VS. FARMED TUNA
This week at Fine Dining Lovers we kicked things off with an article on how to distinguish farmed and wild tuna.
Chef Tomoo Kimura of Sushi Kimura restaurant in Singapore explained they are several factors to take into account including: weight, flavor and seasonality.
Discover all of the chef's tips.
Also this week we stopped by Sweden to chat with chef Björn Frantzén.
The chef was positively glowing after news that his restaurant Frantzén was announced this week as Sweden’s first ever three Michelin star restaurant.
Chef Frantzén talked to FDL about how he is redefining luxury and his plans for the future.
Read all about it here.
BALSAMIC VINEGAR AND COGNAC
Other top stories this week included an in-depth look at balsamic vinegar and five things to look for in high-quality cognac.