Our first dinner in Chef Sven Erik's matbaren Renaa:Matbaren
Chef Sven Erik taking his rest day off to shown us around his restaurants, kitchen and even cooked for us! I have my fill of blue mussels and local (season) strawberries! If you're here in summer, you MUST try the mussels, strawberry and (new)potatoes!
The dinner and wine/beer pairing was absolutely delightful. You can easily find Estrella Damm Ineddit's beer by Ferran Adrià el Bulli team in Stavanger, a very rare and good beer from Spain! We ended our meal with a cuppa tea/coffee I had the tea, of course. And an interesting peek at Chef Sven Erik's book - Naked Ingredients.
Amuse bouche - truffle cream> & goat cheese profiteroles, followed by chilled avocado soup with apple, bacon & chive flowers.
Deep Fried Klippfisk Ball with two optional dips of creamy or acidic origins.
Grilled Asparagus, Tagiasca Olives and Parmegiano Reggiano noted that even without the needs to pare, the locally grown asparagus is pleasantly non-fibrous and lightly crunchy to the bite.
Blue Mussels from our grill oven with Estrella Damm Inedit (Spanish Beer) served with pommes frites & hjemmelaget majones (homemade mayonaisse) by the side paired with the actual beer it was cooked in!
Salted Cod with Brown Butter.
At this precise moment between the above and what's coming next, Torill came with a bottle of white wine from Swartland region named, Palladius, while Sven Erik decides what's for our main course(s). A much anticipated surprise indeed.
MAIN - Sterling White Halibut & King Crab with Gyda Gárd's New Potatoes, drizzled with Soy Brown Butterand
Roasted Norwegian Lamb & Goat Cheese Gnocchi.
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