Notes On Magnus Nilsson’s “Faviken”

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In Bill Buford’s insightful essay that introduces Magnus Nilsson’s Faviken cookbook (Phaidon), Nilsson speaks of feeling, touch, and vibration when explaining the transcendent quality of French chef Michel Bras‘ cooking:

“I don’t think I can describe it. Or not in technical terms, because it has nothing to do with technique (…) It’s in an extra feeling that Bras has for the food (…) It’s a touch. He has a way of communicating with the dish. A plate comes alive when he makes it, and it vibrates. Do you understand? It actually vibrates, especially if you’re open to that kind of experience.”