On October 14th, the kitchens of Le Cordon Bleu Paris were buzzing with creativity as recently graduated students took on the challenge of transforming Norwegian saithe into tasty dishes. The competition, initiated by the Norwegian seafood council, is meant to encourage French chefs to explore the diversity of Norwegian seafood.
The newly graduated chefs were guided by a group of Norwegian chefs, including Kristian Vangen, executive chef at Gaptrast, and Morten Tungesvik, executive chef at Hotel Charmante. The contestants were tasked with showcasing their skills, knowledge of the fish, and inventiveness on the plate.
New and wonderful ways of preparing saithe in seafood dishes
“Our goal with this cooperation with Le Cordon Bleu Paris and the competition has been to showcase the uniqueness and versatility of Norwegian saithe. The creativity of the candidates has showed us new and wonderful ways of cooking this tasty fish, proving that it deserves a place even in haute cuisine,” says country director in France, Sigrid Louise Philippart.
The jury, featuring top names from both the French and Norwegian culinary scenes, such as Norwegian chef Fredrik Hald, Executive Chef at the Cordon Bleu Eric Briffard and Jean-Francois Roquette, Executive Chef at Park Hyatt Paris, was wowed by the level of technique, respect for the product, and originality on display. After a fierce and flavourful competition, the podium was as follows:
- 1st place: Fabien Tavares (Chef de partie, Potel et Chabot)
- 2nd place & special mention for technique: Thomas Verdier (Commis, Restaurant Gaya)
- 3rd place: Javier Jimenez (Chef & owner, The 3 Musketeers, Paris)
Read more: Fishmongers are important to understand the French market
French culinary flair and Norwegian seafood wins first place
The winning dish? Norwegian saithe confit with spices and almonds, potato gnocchi with preserved lemon, marinière foam, Normandy sauce, seaweed tartare, and a smoked fish tuile – a true celebration of Norwegian seafood and French culinary flair.
Fabien Tavares, the winner of the competition, is just discovering the qualities of the tasty saithe.
“We received the saithe directly from Norway – a beautiful product I’ve had the chance to learn to cook during this competition. It’s been a truly enriching experience,” he states, after winning.
“This competition gave us the opportunity to work with exceptional saithe. It’s true that saithe is often overlooked at the fish counter, but when fresh, it reveals remarkable culinary qualities,” says Executive Chef at the Cordon Bleu, Eric Briffard.
Sigrid Louise Philippart was happy with the competition, and the great dedication of the candidates:
“We are truly grateful for the opportunity to collaborate with Le Cordon Bleu, one of the oldest and most prestigious culinary schools in the world. Their praise for Norwegian seafood speaks volumes about the quality of our products. This partnership marks the first step in a longer strategic journey to make Norwegian seafood even more renowned in the French market,” she says.
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