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Linda Granebring

This month we would like to introduce you to Linda Granebring, a talented chef and former Sessùn sales person at Bon Marche Rive Gauche department store. She kindly agreed to answer a few questions at Au Quai, the restaurant / wine cellar where she works on the Canal Saint Martin. 

Food photography by Agathe Hernandez

Who are you? 

My name is Linda Granebring, I’m 33 and I’m Swedish. I’ve been living in Paris for the past 10 years. I’m a chef and I’m passionate about good quality ingredients. 

Tell us about how you got to where you are now? 

I grew up on an island in Sweden and I have always been passionate about cooking. Since I arrived in France 10 years ago, I have worked in both large and small restaurants in Paris. At The Broken Arm, for example. These days, I’m a freelance chef and I also have a residency at Au Quai (15 rue Alibert). 

Tell us about your cooking: what is your typical day like?

My style of cuisine is fresh, tasty and seasonal, and is often based on vegetables and surprising combinations. I actually wrote a book on the subject called My first Food Pairing book! At the moment, my typical day revolves around the restaurant Au Quai where I currently hold a residency. I search for good quality products, think about new dishes and prepare the restaurant for the evening sitting, before I start actually cooking. 

The taste or smell that brings back memories (your Madeleine de Proust)?

Smoked fish and dill remind me of my grandfather Sten. He always kept them in the freezer, so all the food, including the ice cream, always tasted slightly of smoked fish and dill. Maybe not my madeleine de Proust exactly,  but a great memory nevertheless.

A food or dish you've never tasted before?

So many products that are specific to their own country! Like the vegetables in Asia and South America, for example.

For you, a meal isn’t a meal without...?

My boyfriend, who is French, would say bread! I ‘d probably say vegetables. And lemon, and sea salt too!

Where and when was your most amazing trip?

Last summer in Vermont. I was invited to cook in a restaurant where they only work with wonderful local produce. It was an amazing experience. 

How did you first come across Sessùn?

I discovered Sessùn when I first arrived in Paris in 2008 and it was "love at first sight". Thanks to Sessùn I learned to speak French fluently because I was their sales person at Le Bon Marche for a while, while I was also working in a restaurant in the evening. Being a sales person I had to speak French, and it was by far the best way to learn! 

When you think about Sessùn, what does it bring to mind?

Beautiful products made with beautiful fabrics that make you want them. A notion that is as  important in fashion as it is in cooking!

If Sessùn were a dish?

Haha, I don't know but it does remind me of a dish I recently created: bruleed grapefruit with lavender and dried flowers. Beautiful, floral and delicious!

Your favourite restaurant in the world?

Lilla Ego in Stockholm. Very talented people who have their own style of cooking and don't copy others. A real source of inspiration! 

A superpower you would like to have? 

Without a doubt it would have to be teleportation to avoid long journeys when travelling! I love to travel but I hate transport.