The kitchens of Le Cordon Bleu Paris recently came alive with creativity as newly graduated chefs took on the challenge of transforming Norwegian saithe into refined gourmet dishes.
Organised by the Norwegian Seafood Council, the competition aimed to inspire French chefs to explore the diversity and versatility of Norwegian seafood.
Guided by Norwegian chefs Kristian Vangen (Gaptrast) and Morten Tungesvik (Hotel Charmante), the contestants demonstrated their technique, knowledge and inventiveness while highlighting the qualities of this often-overlooked fish.
“Our goal with this cooperation with Le Cordon Bleu Paris and the competition has been to showcase the uniqueness and versatility of Norwegian saithe,” said Sigrid Louise Philippart, country director for France at the Norwegian Seafood Council.
“The creativity of the candidates has shown us new and wonderful ways of cooking this tasty fish, proving that it deserves a place even in haute cuisine.”
The jury, which included Fredrik Hald, Eric Briffard (Le Cordon Bleu) and Jean-François Roquette (Park Hyatt Paris), praised the contestants’ technical precision, respect for the ingredient and originality.
Fabien Tavares, chef de partie at Potel et Chabot, took first place with his Norwegian saithe confit with spices and almonds, potato gnocchi with preserved lemon, marinière foam and seaweed tartare. “We received the saithe directly from Norway – a beautiful product I’ve had the chance to learn to cook during this competition,” said Tavares.
Philippart concluded, “This partnership marks the first step in a longer strategic journey to make Norwegian seafood even more renowned in the French market.”
