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of the year as well. In the spring you get
to watch as the buds burst into bloom day
by day. The trees in the park and along the
avenue go from the lightest of green to a
lush, dark veil of leaves.
This day in autumn, a dense morning
mist lingers over the recently harvested
fields. The view changes as the colours
change from yellow to red.
– In September, everything is ripe and
the temperature is still warm. In October,
the hunt begins.
Joakim Keränen is the
executive chef at
Krokstad Manor. He started cooking at the
age of six and knew then and there that he
wanted to be a chef. His step-dad is Italian
and taught him early on that cooking is
something to be taken seriously.
This evening he has created three courses
offering a taste of local seasonal produce
and flavours. His suppliers are several
small-scale producers in Säffle and other
parts of Värmland.
– I plan in accordance with the season,
he says. I want the guests at the restaurant
to feel that love has gone into the plate in
front of them, that there is work behind
everything we serve. At the same time I
want to surprise them – reveal some of my
own secrets.
– To me, it’s important to think about
the environment. I want to make use of
what nature has to offer and buy directly
from the local farmers in the area. This is a
harmonious kitchen to work in. When I lift
my gaze and look out the windows I get a
view of the treetops.
