The Stockholm-based architect on his favourite wine region, a rare Provençale carafe and a cookbook that connects him with his French identity
INGREDIENTS
Wine from Côte-Rôtie »
“I was really into Burgundy wines and then my uncle introduced me to Côte-Rôtie. Now it’s my favourite wine. They’re a bit more subtle than Côtes du Rhône – and they make really interesting natural wines there as well.” Albert treats us to a bottle of Brune et Blonde de Vidal Fleury 2009, which he bought in Sweden five years ago – it’s magnificent.
White tea from P&T in Berlin »
Albert drinks a lot of tea, mostly green and white. “There’s a little shop in Berlin that’s really nice for tea called P&T.” Albert has a box of their Shangri La first flush white tea, which he highly recommends.
Dried bay leaves »
“One if the things I can’t get here and always buy when I’m in France – good dried herbs.”
Organic lemons »
“I drink a lot of lemon every day, with water or tea or mixed in with another juice. It cleans your body and is so good for everything. I have an idea that you can live forever if you drink lemon every day.” Albert says it makes a big difference if the lemons are organic.
Cliousclat carafe
OBJECTS
Wooden double helix corkscrew »
Albert’s corkscrew catches our eye. He picked it up in France. Some research reveals that this kind of bottle opener with two stacked handles is called a “double helix” corkscrew.
Chopping board by Tom Dixon »
“This chopping board is definitely an important part of the kitchen. And it’s not ageing, it’s really getting nicer with age.”
Brendan Austin photograph
A large photograph of an Icelandic landscape in Albert’s kitchen (by Stockholm-based photographer Brendan Austin) inspired the paint colour of the room.
Carafe by Cliousclat »
“This carafe has a history. It’s from an old Provençale pottery maker called Cliousclat, one of the oldest and best. The pieces are really hard to find now because a lot of this handicraft is disappearing. I have a few, which have been passed down through my family. They’re really like a bond to the family – I remember seeing them as kids. I’m always trying to find references that bring back memories from the kitchen at home.”
Satake ceramic knife »
“I really like this. It’s easier to break a ceramic knife but it’s really sharp and it stays sharp.”
BOOKS
Toutes la Cuisine: 1000 recettes, 1000 photos »
“This is very French. It’s a book of French recipes by different chefs, mixing high and low, really basic things and really amazing things. Somehow I really like it because it covers all the levels. Cooking this food is my way of holding onto my French identity here.”
Les Halles Cookbook, Anthony Bourdain »
“Bourdain is really good for French food. The chicken I do a lot. The moules of course. Escargot. Choucroute also, but then I do it more my way. Ah this one is quite good actually, Lapin aux Olives, but I do it with a chicken instead.”
La Cuisine: Everyday French Home Cooking, Françoise Bernard »
“This is the most basic French cookbook. Everyone has it – my mother and grandmother both had it. There are no pictures, it’s quite dry. But it’s good.”
The Art of Cooking With Vegetables, Alain Passard »
“Alain Passard [of restaurant L’Arpege in Paris] went from being the meat king to the vegetable king and this book is totally vegetarian. You can cook from it pretty easily if you have the right tools. I’ve made the artichokes with bay leaf and green lemon and it was very good.”
