“Barlaug” beef fillet. Beef tenderloin “Bouchère”-style with black truffles and duck liver. Braised oxtail in warm Mas Amiel jelly. Parsnip and pumpkin tian with glazed chippolita onions. Duck liver and apricot agnolotti in cep froth. Madeira Reduction.
meat tray
Stuffed beef fillet in a coating of vegetables and truffles, oven-baked in a salt crust with truffle juice. Endive stuffed with truffle ragout. Potato millefeuille with oxtail puree. Parsley savarin and oxtail pralines.
Langoustine wrapped in Norwegian fjord trout, infused with lemon and tarragon. Shrimp flan with oyster and sevruga. Potato ganache in a crispy crust. Vegetable bruchetta. Coconut-citrus-curry emulsion.
Coulibiac of trout from the Norwegian fjords
Salmon trout with courgettes, white butter with red mustard, mini-pattypan with oysters in potato circles, young eel with beet and horseradish crust, chartreuse of asparagus with crayfish.
Charles TJESSEM
He is definitely the “sportiest” of the Norwegian chefs competing for the Bocuse d’Or. His professional itinerary leaves the impression of an inexhaustible practitioner of cuisine, and of culinary competitions in particular. Trained at the Godalen Hotel School and the famous Culinary Institute of Norway in Stavanger, he began his career working at a string […]
Franck PUTELAT
Franck Putelat comes from the Jura and started his career in traditional manner in his region by acquiring the CAP and BEP diplomas. From the outset, he showed a great determination to rise to the top. At the age of only 17, he was hired at the kitchens of the Hôtel de France in Les […]
Claus WEITBRECHT
The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating training and challenges with the sole goal of becoming ever better. Between time spent at reputed restaurants, with the Haeberlin family, Harald Wohlfart and Helmut Thiltge and […]
