After a a night of vodka-tasting and deer tripe soup, the chefs got up early to begin exploring the local landscape in earnest. While the other foraged for herbs and berries, Magnus Nilsson, pictured above, of Sweden’s Faviken, took a more carnivorous approach and joined local hunters in a quest for ducks.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?