The final dish of the night was Magnus Nilsson’s dessert, which he coyly named after the nearby town of Wizajny (hint: it’s all in the pronunciation). It consisted of an ice cream made from the herb meadowsweet, a candied egg yolk, and toasted pine bark flour, which he made by chopping down a tree and toasting the stripped bark.
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?