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Norway Dinner

Oslo, November 19, 2011

Each year the Bailliage of Oslo invites young chef apprentices in Chaîne member establishments to compete for the right to host the Grand Dîner marking the culmination of the annual activities in the Bailliage.

The theme of the competition changes annually. In 2011 the apprentices were challenged to enter menu suggestions inspired by Norwegian chefs who have received medals in Bocuse d’Or. For the second consecutive year it was the team from the Hotel Bristol that triumphed, thus the Grand Dîner was held at this classic hotel downtown.

The event attracted almost 100 members and guests including all the National Council members. Champagne Louis Roederer and a selection of amuse bouche were served on arrival. The apprentices were on hand to prepare and serve the small dishes, including salmon mousse, smoked duck and flambéed foie gras.

 

 

The six-course menu was served in the elegant Bristol Hall ballroom. Crystal chandeliers, polished silverware and crisp white linen helped provide the perfect ambiance ...

Menu

Lightly baked turbot filled with crayfish and fennel

Smoked pork belly with pumpkin purée

Pan-fried pollock with a scallop wonton

Beef Wellington with smoked oxtail and chanterelle purée

Norwegian cheese

Selection of five desserts




Overall the quality of ingredients, preparation and presentation was very high, especially considering the fact that most of the chefs were under the age of 20.

The presentation of the Beef Wellington main course especially impressed everyone as the young chefs made a stage show of preparing the slices on trays for each table.

     

After the dinner it was time to thank the kitchen and service brigades for the excellent food and service. Diplomas where awarded to all the apprentices, and two were selected to receive the main prize of spending a week as interns at a top restaurant in a European city.

Henrik Hanevold
Chargé de Presse

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