In a remote clearing in Swedish Lapland near the Arctic Circle, nine Michelin-starred chefs are racing around to various fire pits and makeshift prep stations, plating rustic-looking delicacies for diners perched on stools carved from tree trunks. What’s remarkable is not only the isolated majesty of the location, but the way the men and women—gastronomic celebrities in their own right—work together on each course, an all-hands-on-deck approach necessitated by the lack of electricity and kitchen equipment.
The cooking utensils and methods run the gamut from rough hewn to downright medieval, as the chefs from Sweden, Denmark, Finland, Norway and Iceland successfully execute a nine-course tasting menu that’s been almost a year in the making. For the two-night-only, $700 per person pop-up, dubbed Stars du Nord, everything was sourced and foraged within a 120-mile radius from the surrounding woods, mountains, and sea, and prepared using only traditional methods, including fermentation, fresh spring water, and open fire.
Torsten Vildgaard,
