Henrik felt greatly honoured to be chosen to represent Sweden in the 2001 Bocuse d’Or and he put his heart and soul into winning the Bocuse d’Argent, which he says” shone as warmly in my eyes as the Bocuse d’Or, as I was so happy to participate in this competition!” He also considers winning the Bocuse d’Argent to have been a major factor in his success and in what he is today.
In 2013, he made some kind of revolution in his life when he decided to turn his Michelin stared restaurant into a daily food bistro namned Lux dag för dag (Lux day by day)! The aim: offer his customers ever changing cooking based on everyday supply of very fresh and strictly seasonal products. They buy whole animals that they use according to the principal of “no-waste”. A great innovation too was what he calls “walk through”, a kind of kitchen-shop. At certain hours, in the backyard of the restaurant, he hangs an “OPEN” flag meaning to all lovers of good products that they are welcome to come and fill their basket with very fresh products… and discuss with the team in order to get some cooking tips from professionals! The restaurant is located in a listed brick building, which was originally the company staff canteen for the Electrolux firm. The building is right next to Lake Mälaren overlooking Stockholm City Hall and beyond to the heart of the city.
2024: a project is in the works because Henrik likes to take turns from time to time. To be continued….
