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Swedish Sweet Tooth: Desserts with Patrik Fredriksson

By Ashley Bode | April 16, 2014



Recently, Red Rooster hosted Norda’s executive pastry chef Patrik Fredriksson for a media tasting of some of his beautiful desserts. Flying all the way from Norda, in Marcus’ hometown of Gothenburg, the pastry chef of the Swedish National Team served three gorgeous interpretations of classic Swedish desserts to a group of journalists from the Village VoiceSerious EatsTravel & LeisureThe Daily Meal and more.

After two courses from Red Rooster (deviled eggs and cornbread, and fish and grits), guests were treated to a deconstructed Swedish Princess Cake, an île flottante with candied kumquats and ice cream, and the Moln, a light meringue with rhubarb and finished with a champagne-laced coulis, which will live on the Red Rooster dessert menu for the rest of month.

A huge thank you to Patrik for coming to visit us in Harlem to share his beautiful and delicious treats with our guests. If you’re in New York, come up to visit us and try the Moln before it’s off the menu. And if you find yourself in Gothenburg? Be sure and stop by Norda and say hello to Patrik and his team.



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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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