A taste of Norwegian seafood in London Published: 16 July, 2007
APPROXIMATELY 3,000 meals of Norwegian salmon and scallops were served during the four days of the recent Taste of London festival.
Chef and Norwegian Seafood Ambassador, Pascal Proyart from the restaurant One-O-One, worked together with the Norwegian Seafood Export Council (NSEC) to serve delicious dishes to hungry foodies.
During the four days that Pascal Proyart was in action at the Regent’s Park event, he used almost 300kg of Norwegian salmon and 2,000 Norwegian scallops to create the 3,000 portions of Confit of Norwegian Salmon and Scallop mi-cuit, truffle potato mousseline and foie gras jus roti”.
“Pascals dish with Norwegian Salmon and Scallops was a success,” says project manager, Line Børnick-Sørhaug. “We sold out every night. The feedback we got was overwhelming, people came back for seconds and thirds and told us that this was the best meal they had had all day.
“These visitors are usually the most discerning and sophisticated food lovers who value premium quality food, and many of them are opinion formers. Being able to show them how delicious Norwegian seafood is was an amazing opportunity for us.”
One-O-One has been voted Londons best fish restaurant five years consecutively by Hardens Restaurant Guide. The restaurant will reopen at the end of July after three months of refurbishments, and Pascal will still be serving the Norwegian salmon, cod, white halibut and scallops. The menu will be supplemented with additional Norwegian species in the autumn, but the Norwegian Red King Crab is still the One-O-One bestseller.
During the Taste of London, NSEC organised a competition at the One-O-One stand. Almost 1,000 people entered by answering a few easy questions about Norwegian seafood and One-O-One. The lucky winner will be going on a culinary trip to Norway with Pascal Proyart.
In its fourth year, The Taste of London was bigger than ever: 50 of Londons finest restaurants served stunning dishes to 50,000 food lovers. The quality of the exhibitors was exceptionally high all in all 13 Michelin stars were present. In addition to One-O-One, the restaurants included Jamie Olivers Fifteen, three of Gordon Ramsay’s restaurants, Tom Aiken’s two restaurants, Jasper Conran’s Quaglino’s, Gary Rodes’ Rhodes 24, Michel Roux’ Le Gavroche, Cocoon and Carluccio’s.
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