Seafood

Norwegian saithe gets the Cordon Bleu treatment

2025-10-31T09:16:00

French chefs have showcased Norwegian saithe, celebrating its versatility and haute cuisine potential

Source: Norwegian Seafood Council

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.

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