Norwegian Saithe Steals the Show at Le Cordon Bleu Cooking Competition

The kitchens of Le Cordon Bleu Paris were alive with innovation as freshly graduated culinary students participated in a unique competition centered around Norwegian saithe. Organized by the Norwegian Seafood Council, the event aimed to inspire French chefs to delve into the rich variety of Norwegian seafood offerings.

Guided by Culinary Experts

Participants were mentored by renowned Norwegian chefs, including Kristian Vangen, Executive Chef at Gaptrast, and Morten Tungesvik, Executive Chef at Hotel Charmante. These industry veterans helped the contestants elevate their skills and showcase their creativity with the beloved fish.

Highlighting Creativity and Culinary Skills

“Our collaboration with Le Cordon Bleu Paris and this competition brings attention to the distinct qualities and versatility of Norwegian saithe. The contestants’ creativity has revealed new and delightful ways to prepare this exceptional fish, affirming its place in haute cuisine,” remarked Sigrid Louise Philippart, country director in France.

A Star-Studded Jury

The judging panel included esteemed figures from both French and Norwegian culinary circles, such as Fredrik Hald, Executive Chef, and Eric Briffard from Le Cordon Bleu, and Jean-Francois Roquette, Executive Chef at Park Hyatt Paris. The high level of technical skill, respect for the fish, and originality displayed by the contestants impressed the jury.

Winners of the Competition

After an intense battle of flavors, the competition results were 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)

A Culinary Masterpiece

The crowning dish of the event was a sumptuous creation by Fabien Tavares: Norwegian saithe confit with spices and almonds, served with potato gnocchi, marinière foam, Normandy sauce, seaweed tartare, and a smoked fish tuile. This dish celebrated the synergy of Norwegian seafood and French culinary artistry.

Experiencing the Qualities of Saithe

Winner Fabien Tavares expressed his excitement: “We received the saithe directly from Norway—a stunning product that I’ve had the pleasure of learning to prepare during this competition. It has been an incredibly enriching experience.”

Remarks from Culinary Leaders

According to Executive Chef Eric Briffard, “This competition provided an opportunity to work with outstanding saithe. Often overlooked at the fish counter, fresh saithe showcases remarkable culinary potential.”

Looking Ahead

Sigrid Louise Philippart reflected on the significance of this partnership: “We are immensely grateful for collaborating with Le Cordon Bleu, one of the world’s oldest and most prestigious culinary institutions. Their praise for Norwegian seafood underscores the quality of our products. This partnership marks the beginning of a strategic effort to elevate the recognition of Norwegian seafood in the French market.”

Image courtesy of Norwegian Seafood Council