200 guide Michelin-stars to Norway
27 March 2007In mid April, 120 of the worlds elite chefs will come to Norway for a three-day seafood-experience. The Norwegian Seafood Export Council will together with the Coastal Voyager - Hurtigruten, bring the guest from restaurant network Relais Gourmands, which together represents more than 200 stars in Guide Michelin, to the origins of the world’s best seafood.
Project manager Line Kjelstrup and Product Development Manager Vebjorn Jacobsen are proud to present top Norwegian a culinary journey for the top-chefs of the world.
- When Relais Gourmands decides to visit Norway to learn more about our seafood, we take it as a confirmation of Norway’s position as the world’s number one supplier of seafood, says Merete Kristiansen from NSEC. - These chefs constitute an international culinary benchmark and set the standard for thousands of restaurants and hotels all over the world. Their visit to Norway represents a unique opportunity to show what Norway can present when it comes to seafood, history, culture and travelling.
The guests will board the Coastal Voyager in Tromsoe and sail south to the Lofoten islands. First-class seafood will be prepared by Chef Eyvind Hellstroem from Norway`s top restaurant Bagatelle.
- Hellestroem and his team of Norwegian top-chefs will board the ship in Kirkenes and use the two day journey to Tromsoe to prepare the gala banquet dinner for Relais Gourmands, says Vebjorn Jacobsen, Product Development Manager in Hurtigruten. – This is a unique possibility to display the unsurpassed combination of Norwegian seafood and travelling in Norway. Our guests, wether they are master chefs or tourists, expects top quality on board our ships. To serve Norwegian seafood is a natural part of our work to meet our guest’s expectations, says Jacobsen.
Chef Eyvind Hellstrøm is looking forward to the visit from his colleagues in Relais Gourmands. – Norway is renowned for its culinary expertise and has several world champions. Norway is also well known for its seafood. This reputation creates curiosity among chefs all over the world. They want to come to Norway to learn more about our seafood and to find new inspiration.
- This visit is a grand opportunity for Norwegian seafood. By giving the chefs from Relais Gourmands a magic experience of Norwegian nature and seafood these core elements from Norway will find new supporters in important markets, says Chef Eyvind Hellstrøm from the restaurant Bagatelle in Oslo.