﻿<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments for Frantzén/Lindeberg</title>
	<atom:link href="http://www.frantzen-lindeberg.com/en/comments/feed" rel="self" type="application/rss+xml" />
	<link>http://www.frantzen-lindeberg.com/en</link>
	<description>Frantzén/Lindeberg is a luxury restaurant in the heart of Stockholm, in Old Town. A combination of relaxed elegance and top class, international gastronomy has led to Frantzén/Lindeberg receiving two Michelin stars, in just two years.</description>
	<lastBuildDate>Wed, 19 Oct 2011 13:19:07 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
	<item>
		<title>Comment on The Ingredients by Joel Buchman</title>
		<link>http://www.frantzen-lindeberg.com/en/nyheter/the-ingredients#comment-83</link>
		<dc:creator>Joel Buchman</dc:creator>
		<pubDate>Wed, 19 Oct 2011 13:19:07 +0000</pubDate>
		<guid isPermaLink="false">http://www.frantzen-lindeberg.com/en/?p=1237#comment-83</guid>
		<description>I was fascinated by your presentation at StarChefs in New York earlier this month, particulary your discourse on seafood. I thought that you said that only fish (other than shell fish) that is served raw is fresh, i.e. served within 10 hours of being caught, but that other fish is kept on ice at the Restaurant at 30 degrees F for more than 10 days befor being served. I would be most appreciative if you could advise me if I heard correctly and perhaps tell me more about the recent university study that you referenced..
Thank you.
                       Joel Buchman, Bocuse d&#039;Or USA</description>
		<content:encoded><![CDATA[<p>I was fascinated by your presentation at StarChefs in New York earlier this month, particulary your discourse on seafood. I thought that you said that only fish (other than shell fish) that is served raw is fresh, i.e. served within 10 hours of being caught, but that other fish is kept on ice at the Restaurant at 30 degrees F for more than 10 days befor being served. I would be most appreciative if you could advise me if I heard correctly and perhaps tell me more about the recent university study that you referenced..<br />
Thank you.<br />
                       Joel Buchman, Bocuse d&#8217;Or USA</p>
]]></content:encoded>
	</item>
	<item>
		<title>Comment on More private space by admin</title>
		<link>http://www.frantzen-lindeberg.com/en/nyheter/more-private#comment-9</link>
		<dc:creator>admin</dc:creator>
		<pubDate>Thu, 11 Nov 2010 16:44:56 +0000</pubDate>
		<guid isPermaLink="false">http://www.frantzen-lindeberg.com/en/?p=1083#comment-9</guid>
		<description>Hi Rachat and thanks alot for your kind words</description>
		<content:encoded><![CDATA[<p>Hi Rachat and thanks alot for your kind words</p>
]]></content:encoded>
	</item>
	<item>
		<title>Comment on More private space by rachat de credit</title>
		<link>http://www.frantzen-lindeberg.com/en/nyheter/more-private#comment-8</link>
		<dc:creator>rachat de credit</dc:creator>
		<pubDate>Thu, 04 Nov 2010 14:05:16 +0000</pubDate>
		<guid isPermaLink="false">http://www.frantzen-lindeberg.com/en/?p=1083#comment-8</guid>
		<description>I love browsing your website because you can constantly bring us new and awesome stuff, I feel that I must at least say a thank you for your hard work.

- Rob</description>
		<content:encoded><![CDATA[<p>I love browsing your website because you can constantly bring us new and awesome stuff, I feel that I must at least say a thank you for your hard work.</p>
<p>- Rob</p>
]]></content:encoded>
	</item>
</channel>
</rss>

