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Sweden - Danyel Couet

Bailliage of Sweden
Burgsvik, April 2, 2024

Choosey about chicken
" Danyel has always been particular about his choice of chicken "

One of the most well-known chefs in Sweden is Maître Rôtisseur Danyel Couet with his restaurant Allegrine.

Although of French heritage some links to France are stronger than others. Danyel’s paternal grandmother and her cooking have always been his main source of inspiration. It was with her that his lifelong love for straightforward, simple, French food began. Danyel will always remember the smell of thyme, garlic and rosemary when he thinks of his grandmother. Especially the way it smelt when they visited the weekly market at which together they pulled the shopping cart to do the week's shopping. At the market in one long row lay fresh chicken of a variety of breeds.

Danyel has always been particular about his choice of chicken. Even though we have some smaller very good breeders in Sweden, Danyel misses the chicken of his childhood. The French brand “La belle de France” with the “Label Rouge” certification is the one that’s succeeded in meeting Danyel's requirements. He did of course inspect some of the breeders and was absolutely thrilled.

All breeding is continuously checked by a third-party inspector. “Label Rouge” stands for high quality birds, food safety and good animal care. Production takes place at local French breeders’ farms.

One criterion is small flocks with plenty of space and access to large areas with trees and bushes providing shade so the birds can follow their natural behaviour. These chickens are alert and mobile. Compared to other chicken they are able to walk around a lot every day. They are hardy, resistant to disease and adapt easily to the outdoor climate of France. They have their own coop where they go in and out as they please. Their feed consists only of vegetables except for the worms they find in the ground.

Only slow-growing breeds are used with at least 81 days passing before slaughter, so they have time to develop muscles adapted to their weight. The result is very tasty meat with a firm texture that makes excellent dishes. When they run a lot, the thighs develop into a different, more protein-rich meat than the chicken breasts, something Danyel uses when he cooks a whole chicken. Danyel is very keen on using the whole chicken. For example, he creates dishes such as crispy fried skin topped with chicken liver mousse. Delicious!

Danyel has always liked farming and farm life. His need is satisfied through his tiny farm on the island of Gotland. In summer there are both lambs and chicken which are taken care of like precious treasures. Because he loves being a chef even on holiday Danyel can be seen among the pots and pans at his own summer restaurant Guldkaggen [Ed: The Golden Nugget], which complements his big city restaurant Allegrine in Stockholm.

The menu “à la Côte d’Azur” offers many summer favourites like barbecues, salads and French pizzas. Almost everything comes from Gotland's neighbouring farms and the sea around the island. Danyel really would like people to eat chicken as a weekend delicacy, as they do in France. And remember to let the chicken rest after cooking, just like any other meat!

Bon appétit!

Catarina Offe, Conseiller Gastronomique

Translated into English by Margareta Henry, Chargée de Missions Honoraire


Guldkaggen by Allegrine
Burgsviks hamn 4
623 35 Burgsvik

Tel: +46 498 21 04 40
Web: guldkaggen.se

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