Anders Lauring

Chef Anders Lauring's culinary philosophy is deeply rooted in the concept of "forest, lake and meadow," serving as the core ethos for PM & Vänner Restaurant. This vision manifests as a modern interpretation of regional cuisine from Småland, Sweden, where an abundant variety of local produce is meticulously sourced. Lauring champions a commitment to hyper-seasonality and regionalism, fostering direct, long-standing relationships with specific growers, butchers, hunters, and foragers. The restaurant further solidifies its ingredient sovereignty through its own garden and greenhouse, yielding over 70 unique ingredients. This dedication ensures that only products reaching their ephemeral apogee are utilized. The overarching goal is to deliver "uncomplicated yet challenging solutions," underpinned by the belief that "it is always harder to remove than to add." This philosophy prioritizes the purity and unadulterated essence of the product, ensuring it remains at the center stage, with a deliberate avoidance of overly complex "gastronomic bonfire" in favor of clean, authentic flavors. The integration of a world-class wine cellar further enhances this philosophy, with selections frequently assessed for their compatibility, sometimes even inspiring the menu itself. Chef Anders Lauring's approach is characterized by authoritative depth and technical mastery, subtly intertwined with an intimate understanding of his regional terroir. His technical style blends new and old techniques to reinvent classic Småland flavors, demonstrating a meticulous precision evident in his reliance on tools like a mandolin for ultra-thin slicing and a thermometer for perfectly cooked fish. Lauring's mastery lies in elevating often-overlooked ingredients, transforming them through thoughtful application. He cites 'cooked iceberg lettuce' as the most underestimated raw material, showcasing his ingenuity in revealing unexpected deliciousness from the humble. He explicitly eschews perceived luxury ingredients like oxfilé (beef tenderloin), which he deems "quite boring," opting instead for more flavorful cuts like ox cheek or oxtail, indicating a profound appreciation for robust, characterful flavors. His approach to flavor is direct and potent, utilizing enhancers like a light Japanese premium soy sauce to elevate dishes. Plating reflects the 'forest, lake and meadow' philosophy, hinting at natural landscapes with intricate yet sparse presentations. His personal 'paradrätt' (signature dish) is risotto, a testament to his expertise in building layers of flavor and texture. The restaurant's 'Tabberas' tasting menu acts as a comprehensive showcase of his artistic and technical prowess, featuring dishes such as: * Caviar 'Black Label' with egg from Gårdsby, dill, and seaweed from their own buoy * Pearch with juniper salt and soy sauce * Blue mussels from Bohuslän with primeur cucumber, unripe strawberries, and lumpfish roe * A variation of green and white asparagus with new potatoes and roasted hazelnuts * Pike-perch with caviar from Strömsnäsbruk and a variation of autumn mushrooms * Lamb in two servings * First Rhubarb of the year with soured cream from Löt Dairy, almonds, and sorrel * "Fallen oak in pile of stones"

Career

• Head Chef at PM & Vänner, Växjö