LUX – Our 16 seasons
When we, at Lux, talk about our handpicked fresh produce, we mean it literally. In our neighbors’ gardens and in the edges of ditches, at local cultivators, fishermen, cheese makers and hunters: this is where our chefs find the ingredients that end up on the menu the same night. But to reach the absolute highest tasting experience, fresh produce shall, according to us, not only be locally produced, absolute fresh and of the utmost quality. It needs to be harvested or caught at the very moment it is at its best. Sometimes that period of time is weeks, sometimes just a few days. Our menu is therefore shaped entirely after natures strong will.
The menu is decided after the season’s fresh produce. But not after the four seasons that we are accustomed to. Our food year contains a number of mini seasons which are shaped after ripe autumn raspberries or biting perches. When each and every season ends, is up to nature and that will also our chefs experience -when they are out tasting, squeezing and feeling the fresh produce-just to see which day it will be perfect.
Henrik Norström with staff