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Norway Dinner

Oslo, October 19, 2013

Bailliage of Oslo

The venue for this extravagant event was Tjuvholmen Sjømagasin, the newest restaurant member of the Bailliage.

A key to the success of the dinner was Master Chef Cristiano Rienzner. The list of his culinary merits is impressive. He has worked with with chefs Ferran Adria and Marco Pierre White. The Ristorante Le Calandre in Sarmeola di Rubano (Italy) is an example of the world-famous Michelin 3-star establishments which make up his portfolio of experience.

A native of Venice his cooking style is influenced by North Italian and Spanish gastronomy. Cristiano has his own plan for a new Michelin star restaurant right here at Tjuvholmen where he will fully develop his avant-garde gastronomy ambitions.

The menu for our ‘Grand Dîner’ was therefore radical, experimental and creative. His early experience with stockfish recipes from his native Venice made the stockfish confit a signature dish that received great acclaim. The Josper grill is a major element in the cooking at Sjømagasinet. Burning top quality charcoal it is the hottest indoor barbecue available and with its closed door none of the natural moisture or flavour escapes from the cooked food.


Aperitif: Passion fruit Whiskey Sour - nitro

Oyster Ponzu

Chilled poached trout ‘Waldorf Art’
with hollandaise, hazelnut and celery
Sancerre 2010 Vacheron, Loire Valley, France

Lobster Cristiano
wasabi and basil sherbet, cilantro & liquorice jelly
Dreissigacker Bechtheimer Riesling 2010, Rheinhessen, Germany

Stockfish confit
olive tapenade, pommes chips, leek & green pepper à la Vera
Coteaux Bourguignons 2011, Pierre Naigeon, Burgundy, France

Josper-grilled cod
with apple, cep, parsley and salsify canneloni
Langhe Nebbiolo 2010 Negro, Piedmont, Italy

Jack Daniels’ Wood
Ice cream made from Jack Daniel’s whiskey served on barrique shavings
Santo del Chianti Classico 2005 Ricasoli, Tuscany, Italy

Coffee & Petits Fours
Cognac Braastad

Confident that ‘sauces are the essential foundation of cooking’, Chef Cristiano invited the two Maître Rôtisseurs present to taste his sauce preparations. Vesla Gerd Michelet, owner of Skytterkollen Restaurant, and Stephan Härdi, former Executive Chef at Radisson Blu Plaza Hotel, now head of food and catering operation for DNB, readily confirmed that the various sauces received their highest approval.

What an experience we were privileged to share! Every element of the evening came together - a sauce of perfection indeed.

Leif Evensen, Chancelier Honoraire