At “WINE BAR,” you can enjoy a wide selection of wines or simply have a glass of the day’s featured wine. All wines are rare natural choices selected by Takashi Takebayashi, the sommelier from the renowned Paris restaurant MAISON. The food is prepared using carefully sourced ingredients, and Svante presents dishes that bring out the best of each season’s produce. Svante himself will be on hand in October and November to welcome you. We invite you to stop by as the autumn nights settle in.
The Chef's Story
Svante Forstorp is a Swedish chef. Growing up in Scandinavia, he was introduced to the world of cuisine when he became involved as part of the kitchen staff for an event hosted by a Swedish-Italian Cultural Association in Rome. After spending about three years in the United States, he trained as an apprentice at Charlie Trotter’s in Chicago and honed his skills as a line cook at Gramercy Tavern in New York. He then moved to Paris, where he worked as a chef at Aux deux Amis, Vivant, and Achille, building his reputation over ten years. He gained recognition as an avant-garde chef with significant influence in the Parisian culinary scene. His cooking style is simple and straightforward, with flavors inspired by the experiences he gained during his travels. Alongside his work as a chef, he has also established a ceramics line, creating tableware for restaurants and shops at his workshop in France, with designs that reflect both craftsmanship and functionality.
“My cooking is rooted in simple European cuisine. The menu is designed with an awareness of the seasons and the times, focusing not on complex techniques but on preparing ingredients in a way that feels natural to me. For me, cooking is my heart and soul. The methods of preparation, how ingredients are handled, and the attention to detail are all crucial elements in the process. For this event, I have also brought along some of my own ceramics. I believe that food and tableware are inseparable when it comes to expression, and I hope to feature some of these pieces in the menu items. I would like guests to enjoy the flavors of Europe alongside the natural wines selected by Mr. Takebayashi in a relaxed atmosphere. I would be delighted if I could act as a bridge between East and West.”
