A light appetizer of thin slices of Atlantic salmon served on a beetroot and arugula salad with creamy Philadelphia cheese and peach aioli sauce.
🇳🇴 Norway | A culinary journey deep into the Norwegian fjords.
This is a light and expressive starter that draws on Scandinavian culinary traditions. Combining the flavor and texture of fresh Atlantic salmon with a hint of green tea—which gives the fish an oriental aroma and silky texture—this dish is the ideal choice for an elegant beginning to your meal.
Did you know?
Gravlax is a traditional Scandinavian technique of cold-curing fish. Salmon fillets, coated in a mixture of salt, sugar, and herbs—in our case, green tea as well—are cured for 24 hours. This allows them to develop deep flavor and unique tenderness while preserving the raw texture of the meat.
🇫🇷 France | Sauvignon Blanc Villebois | Val de Loire, Villebois | Grape variety: Sauvignon Blanc | Alc. 12%
A crisp and refreshing dry white wine featuring an intense, fresh bouquet. It is dominated by classic green fruit and citrus notes—green apple, lime, and gooseberry—alongside a characteristic accent of blackcurrant leaves.
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