Gastronomisk Institutt, Stavanger by lawlessstar
An hour plus after we came back from our fishfarms tour, we are once again on the road towards our next destination for the day. This evening, we will be visiting Gastronomisk Institutt (Stavanger), guided and presented by Chef Danièl Rougè Madsen.
It was a short taxi ride from where we stayed in Stavanger to the institute. It is a newly built, 2 years old, impressive building. We were warmly welcome by the charismatic Danièl and his charming le petit chef son. The rest of the group arrived shortly after us.
Danièl leads the way as he introduced the works, ideas, plans & facilities of this institute. He paused at two points in this introduction to shows us the pinned points on map - representing the countries/states/areas for their future/ongoing projects - and showing us the perfect replica of Bocuse d'Or competition kitchen. This kitchen will be used for participating chefs to practice and perfecting their competing pieces (365 days) in Bocuse d'Or. Passed winners will gather here for food-tasting, advise, exchanging ideas and selecting the best chef to groom for representing Norway in Bocuse d'Or. What a brilliant and wonderful arrangement! This is by far, the best example of dedication and support of its kind.
Next, we were promptly seated in the demo kitchen (chefs' table) while Danièl continues his talks on Gastronomisk Institutt's visions. Amidst his talks, two other young chefs are preparing dishes which will reflect this institute's visions & knowledge garnered onto our taste buds.
Food Tasting:
- Petit Pois Soup 'Ravioli' with Bacon.
- Lightly Cured White Halibut Sashimi with Soy Tapioca.
- 63℃ Egg with Smoked Salmon, New Potatoes, Jerusalem Artichoke and Lobster Foam.
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