Chez Jolie was featured in an article with Martin & Servera where they delve into the drinks offered by us, together with our wine experts Björn and Daniel. They tell us about our generous wine list, the journey leading up to the opening, the bar’s expertise and also a samll glimse on what little sister La Petite Soeur has to offer. Read the entire article.
The classic Kalvbrässen or Cordon Bleu has been on the menu since opening in November 2022. It has earned its place as one of our signature dishes as it is loved by guests and staff. That this dish would get a place on the menu was not an of course, Micke tells us more about the days before opening.
“In fact, this dish was one of the last to be on the menu before the opening of Chez Jolie. We sampled veal brisket in different varieties and with different sides. We actually wanted to include an interpretation of Schnitzel Cordon bleu. The idea was born to instead combine these two dishes into one, Veal brisket Cordon Bleu. As time was running short and we didn’t know if the idea would work in practice with an “assembled” and breaded veal brisket schnitzel filled with Gruèere cheese and ham, but we managed and it actually turned out better than we had dared to hope for. It has been one of our most popular dishes since opening and will hopefully be around for a long time to come as a signature dish to be proud of.” – Micke
March 8 was International Women’s Day, which Stureplansgruppen chose to lift by lifting some of our colleagues. From team Jolie, our dear colleague Carolina Campos was there.
Falstaff Magazine has written its first guide for Sweden with restaurants they think are worth a visit. We found many of our talented colleagues on the list, such as Ekstedt, L’Avventura, Nour and Surfers. It is for various reasons that they have chosen to add Sweden to their list, “The Swedish restaurant scene is currently one of the most interesting and promising: innovative, full of creativity and with a strong focus on sustainability. That’s why Falstaff wants to direct the culinary spotlight on Sweden by taking our proven and popular concept with reliable assessment criteria to more northern latitudes,” says Wolfgang Rosam, publisher at Falstaff. Our team at Jolie received 87 points and ended up on the list with two forks. We are very satisfied with our placement and hope to receive more points in the next guide.