With the spectacular natural worlds of Switzerland and Sweden as the backdrop, the childhood of Philippe Deslarzes consisted of exploring nature, gathering its offerings, and transforming them into culinary treats. Picking wild mushrooms or fishing with his father, baking fresh berries into desserts with his mother; pastimes which have become the inspiration for his cooking today. In turning his sights to his own restaurant, Swedish and Nordic cuisine was an obvious choice - what better way to represent his origins than to serve water products, which he has worked with in his positions in the kitchen, in his private life as a fisherman, and in the various preservation techniques such as smoking, salting and fermentation.