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DRY AGING MASTERS

EPISODE 10 - Robert Sandberg & Marcus Jernmark: UNSCRIPTED

EPISODE 10 - ROBERT SANDBERG & MARCUS JERNMARK: UNSCRIPTED

Habitué isn't your typical chef-driven restaurant concept, nor is it technically a restaurant at all. Spurring from the visionary minds of Swedish Chefs Robert Sandberg and Marcus Jernmark, Habitué is a raw, unscripted culinary concept with a love for the craft and a focus on the ingredient at its core.

Guided by their shared experience at Stockholm’s world-famous Frantzén, where Jernmark served as Executive Chef, the duo is currently searching for the perfect space to create the permanent home of Habitué. In the meantime, their concept is alive and well in the form of exclusive, intimate private dinners at their Bel Air residence. In both its current in-home form, as well as the future permanent space, Habitué will always be focused on creating a high-end culinary haven. "It needs to be a very personal experience," insists Marcus. Habitue is not just about dining; it's about stepping into your "second kitchen" or "second living room," ensuring an immersive and unscripted encounter.

Integral to their operation and menu inspiration is the art of dry aging, a practice the duo has mastered with DRYAGER cabinets. From beef to poultry and charcuterie to cheese, Robert and Marcus confidently place their trust in their DRYAGER PRO units to deliver precise, refined results that elevate the natural flavors within the ingredient they’ve so carefully sourced.

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“When we cook the food we really ultimately like all about that ingredient they bring out the natural aroma,” explains Marcus. “if we don’t have a [cabinet] that we can fully trust, then we won’t ever really know what to expect from the product.”

In regards to grilled quail they can be seen preparing in this video, Marcus explains how the slight reduction in moisture during the aging process gives additional structure to the meat and leads to a naturally concentrated flavor. Beyond the flavor of the bird, the drying of the skin results in a beautiful sear with a light, crispy texture that otherwise is very difficult to achieve.

For Robert and Marcus, it's not merely about cooking; it's about trust in ingredients, complete authenticity, and the joy of delivering a unique experience. As Robert aptly puts it, "For us to convince you guys to love it, we have to be the first fan of the dish or particular ingredient." With Dry Ager, Marcus is proud to be able to create the Habitue experience where they are able to “take our art further.”

As Habitué continues to evolve, only time can tell what its final form will be. In the meantime, we invite you to follow along to see what the future holds for these Dry Aging Masters.

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