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Roxane Kermarc

@roxanekmc

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eating and drinking, mostly
nce | mc | cph | sthlm

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Countless places have tried to copy @restaurantfrantzen in one way or another: the concept, the ingredient box, the lounge before and after the meal, the dishes, the final plating in front of the guests, yada yada. But somehow, none of them have managed to replicate what makes this place what it is.

The food is obviously a huge part of it, and this was probably the strongest menu I’ve had here in my last couple of visits over the past few years. But more than anything, it’s the people. They are the heart and soul of the place, and some of the most genuine people that I’ve come across in a restaurant anywhere. I’ve shared multiple meals and bottles with some of them outside of the restaurant, both old faces and newer ones, and that says something about them. Huge credit should be given to every one of them. You know who you are ❤️

You can copy the architecture of a restaurant. You can copy the format, the dishes, the service rituals, even the now-ubiquitous ingredient box. But you can’t copy soul. And I suppose that’s why so many places in Stockholm and elsewhere can look a little like Frantzén without ever quite feeling like it.

Croustade of grilled green asparagus with pistachio and shiro kombu. Croustade fatigue is real, but fuck this was so good.

Can never go wrong with Selosse Substance.

Hamachi crudo, wild strawberry kosho, elderflowers and fermented strawberry.

2024 Julian Haart Ohligsberg "1925 Wurzelecht". A bottle that I will order anytime I see it on a wine list.

Giant fried langoustine with crispy nishiki rice, this time with a västerbotten cheese dip. A signature for a reason, and a reason to come back again and again here.

Turbot plating.

Poached turbot with Swedish peas, an emulsion made from Japanese mustard, and a comforting broth inspired by south east Asian flavors (star anise, lemongrass).

Lofoten scallop from @dundrunseafood, arguably the highest quality scallops in the world in my opinion, with a stunning vin jaune sauce, topped with a custom @n25caviar aged for 6 months. Size doesn't mean anything if there are no flavors, and here the scallop might not be the biggest but the flavor was pure "scallop" flavor, if you know what I mea

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Feeling like the absolute luckiest girl in the world after being showered with so much love by my friends and family. 💛

Living far from my family is not easy, but my mom and sister take every opportunity to close that geographic gap and show up for me in the biggest way. On this visit, they even planned a surprise baby shower together with @camillahansen and gathered my girls for the most hygge-filled day. I’m so grateful for my village!!

@mackenzie.arguello outdid herself with the theme, celebrating all things butter and pastries – including my favorite food (butter 😂), cardamom buns (of course), milk ice cream 🍼, and “babies in a blanket” made by @nickcurtinalouette. 🌭 The perfect swaddle! 👶🏼

Soon, our little bun in the oven will be fully baked… @kayabutterhusa, we can’t wait to meet you!!! 🧈

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Summer state of mind ✨️☀️💛 #love #family #food #monaco #lifestyle

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Mois de juin, un vrai 10/10 ✨️🤍 #monaco #lifestyle #love #food #friends

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Good food. Good mood. Good company. ❤️
#love #food #monaco #lifestyle #family

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Family, love & (too much) food ☀️💛 #family #monaco #june #food #lifestyle

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Hard to reduce this experience down to a hand full of photos and a couple of words. Thank you to everyone at @restaurantfrantzen for letting me step into your world and experience how you do things. Not a bad way to spend a holiday.
Look forward to seeing you all again sometime 🙏

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Awesome people appreciation post

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29 November – @winescout.se turned 5.

What a night.

A crazy celebration filled with friends, energy, and an unbelievable lineup of sommeliers. It was a Saturday evening — and honestly, Stockholm was left without sommeliers that night.

Thank you to everyone who has been part of these first five years. The trust, the support, the madness, the bottles, the moments.

This is just the beginning…
the next five years will be even crazier.

Let’s go. 🥷⚡️

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WHERE TO EAT IN LONG BEACH ☀️ From tacos to pastries and everything in between, these are our favorites in the LBC. What spots do we need to try next? 😍

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COLUMN (🔜 swipe for it) 👩🏼‍💻 summarizing the ”Restaurant year 2025” for @gourmet.se magazine.

How did last year taste, really?
I look back at a mix of dirty dry martinis, steak au poivre’s back attack — and shedding a few salty years over @brutalisten closing.

From my top list:
👏🏽Service: @roxanekmc of @brutalisten
🍸 Bar food: @thecambridge_paris
🍷 Wine bar: @bar_vitrine
🥂 Wine experience: @gaylord_goulette of Le Coquillage
🏩 Hotel: @cancerahotel
👨🏻‍🍳 Great new restaurant: @akme.cph
🍾 Tasting menus, Sweden: @stockholmstadshotell and @restaurang_aerla and Refugium @skilleby_tradgard by @jacobkerlamb
🌍 Tasting menus, globally: @plenitude.paris and @ristorantereale by @nikoromito

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So much to be thankful for! 🧡 Not least of all, our Copenhagen family. Happy Thanksgiving, everyone! 🍁 🦃🍽🥧

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