He is one of the nordic chefs that will cook with Magnus Nilsson of Fäviken at the promotional tour to US for his new The Nordic Cookbook by Phaidon.
I have had the pleasure of working with Gísli on a number of occasions and we decided to photograph some of the food he will be doing in US.
Gísli is a nerd in all the most positive meanings of the word, he can not stop thinking about food and are constantly sharpening his skills and palate.
The food he cooks is a very down to earth cooking but with a quality and ambition that is inspiring. Besides the fact that it is also very photogenic that makes my life as a photographer very easy.
Here is a bit more information about the tour from Dinner Lab.
Lambs head with flavoured and fermented milk served with vegetables and pancakes.
Halibut soup with mussels and pickled apples.
Dried fish served with whey butter and pickled seaweed.
Skyr dessert served with sorrel granite served with oat crumble and angelica meringue.