For us Norwegians, the ocean and mountains are the very foundation of our existence and have a strong impact on our way of living and eating. The natural ingredients represented at the Norwegian pavilions, such as seaweed, salmon, prawns, sea salt, goat cheese, caviar and Aquavit, create unique combinations of taste.
Our Chef Frida spent years of her career on Lofoten islands outside of Norway’s wild west coast. Her cooking showcases her love for sustainable and local food. Frida integrates new, trendy products, such as seaweed, in the traditional Nordic cuisine.
Welcome to an exciting Norwegian fusion et bon appetit!
- Truffle potatoes in a cone - Potatocreme wih trufflesaweed sprinkled with Norwegian umami
- Forrest cheese tart - Tarte with snøfrisk crème cheese, chantrelle and spruce
- Norwegian Coldwaterprawns - Ramsonmajo, fenneldill served on a traditional crispbread
- Birch smoked salmon - Karamelised celeriac root and Norwegian apples vinaigrette
Moderation: Joelle Janz
Arcus Norway, www.arcus.no | Coldwater Prawns of Norway, prawnsofnorway.no | Frøya Salmon, froyasalmon.com | Lofoten Seaweed, lofotenseaweed.no | Mermaids, havfruene.no | Mills, www.mills.no | North Sea Salt Works, www.northseasaltworks.no | Norwegian Seaweed Farms, www.norwegianseaweedfarms.com | TINE, www.snofrisk.com