#Hedone: cooking in the age of Twitter
- Words by Lydia Itoy
- Photos by Richard Haughton
The Viking Culinaire
At an age when too many men chuck it all in for a new girlfriend and a Ferrari, opinionated Swedish blogger Mikael Jönsson left his deck chair in the Mediterranean sun and moved to London to open his dream restaurant. What next? First, bloggers started encroaching on mainstream restaurant critics. Now they are taking over the kitchen.
Hedone Restaurant might be just an- other suburban midlife crisis except that Mikael Jönsson is not your ordinary guy. He’s a prickly visionary with a food-fixated personality disorder. His idea of excellence is ferociously pur- ist: there can be no great food without great ingredients. In Mikael’s world, if it isn’t extraordinary, it’s execrable. His bread is made with wild yeast starter, his pigeons must be hand-strangled to retain the blood, his fish must never touch ice and would ideally be speared through the head. The poulet noir or frozen gambas de Denia that some chefs proudly showcase on their menus is good for nothing but stock…