Norway Gala Dinner
Bailliage of Tröndelag
Trondheim, February 16, 2020
Nordic flavours at pre-Nordic Michelin event
" a wonderful, almost magical evening "

With a strong culture for mixing locally-sourced ingredients and bright new ideas, Trondheim has become the ultimate culinary experience hotspot.

The day before the official Nordic Michelin event the city’s most creative chefs gathered to showcase tastes from the region focusing on seafood.

The Bailliage of Trøndelag was one of the event’s sponsors. Several chefs who participated are Chaîne Professional members and many of the restaurants represented are Chaîne member establishments.

Some 350 attended the dinner. As it was not a purely Chaîne occasion, members wore small pins rather their ribbons.

The large congress hall was beautifully decorated and illuminated. From a large stage the facilitator led us through a well-directed show.

At the reception, Kyoto beer from EC Dahl's Brewery was served. This beer is one of Bailli Roar Hildonen's success stories. Roar is owner of the restaurant “To Rom og Kjøkken” in Trondheim. Also served were small appetizers of cured reindeer fillet from Stensås on Røros and Tronfjellskinke (ham) from Tynset.

MENU
with the culinary artists

Haddock from Garten
Gold selection caviar, cucumber, “tjukkmjølk”, verbena
Trimbach Alsace Riesling
(Christopher Davidsen of Speilsalen at the Britannia Hotel)

Scallops from Norddyrøya
porcini, sea truffle, peas
Trimbach Alsace Riesling
(Håvard Klempe of Scandic Nidelven Restaurant)

Tartare of moose from Jonsvatnet
gooseberries, yeast
Bolgheri DOC - Poggio al Tesoro Solosole Vermentino
(Maître Rôtisseur Mette Beate Evensen of Røst)

Norwegian langoustine from Horsgaard
tarragon emulsion, langoustine glace
Lamo Wit, EC Dahl Bryggeri
(Fredrik Engen of Spontan)

Halibut from Rørvik
brown butter, Jerusalem artichoke, apple, truffle
Domaine Bouchard
(Lasse Waagbø of Clarion Hotel Trondheim)

Sirlion of beef from Gauldal
fermented Brussels sprouts, yuzu, bone marrow
Bolgheri DOC - Poggio al Tesoro Il Seggio
(Rôtisseur Eskil Hildonen of To Rom og Kjøkken)

Chocolate praline, blackcurrant, yoghurt
Graham’s 10 Years Old Tawny
(Lars Lian, Pastry Chef)

Henrik Dahl Jahnsen, perhaps the best Sommelier in Norway, chose the wines.

It was a wonderful, almost magical evening which will be long remembered by those who were so lucky to be present.

At the end of the evening the applause was rapturous when the talented people who had contributed to creating the outstanding experience finally came on the scene.

Tom Rognes
Vice-Chargé de Presse