Vegetable season at the world's most famous fine dining restaurant. A story of mould tacos, bee larvae and the simplest petits fours ever served.

The story of a Newfoundland-style crab boil on the eastern tip of the North American continent. Follow Per Meurling's encounter with one of Canada's most genuine and terroir-driven chefs.

Österlen flavors and the ability to maximize comfort in a fine-dining context. The story of one of Sweden's greatest fine-dining restaurants told by Per Meurling.

The quest for the best "Cacio e Pepe" and Italian simplicity unearths a surprising added ingredient with a happy pasta ending told by Per Meurling.

A magnificent 18th century beast of the railways takes author Per Meurling on a exhilarating journey through Portuguese food, wines, port and more.

From student flats and fish pies to razor clams served on horseradish ice. A food experience that instilled a new sense of purpose told by Per Meurling.