Salmon Eye was launched by Eide Fjordbruk, the world’s first and only Carbon Neutralcertified salmon producer. There is also a plethora of regional products like game meat, sheep’s milk, and ciders that will have natural spots on the menu,” Anika Madsen continues. I am especially looking forward to working with ingredients like the invasive red sea urchin and all kinds of local seaweed and presenting them as a part of a fine dining experience. This region offers some of the cleanest and most exciting seafood produce in the world. “Here on the Norwegian coast, I can explore a whole universe below the surface that I could only dream of in Copenhagen. Before her stint as Head Chef at Fasangården, she headed the acclaimed restaurant Roxie, where her cooking earned her the nickname “the umami queen”.įor Anika, leaving Copenhagen and settling on the tiny island of Sniltsveitøy, this venture is a once-in-a-lifetime opportunity to get as close as humanly possible to the bounty of the sea. Madsen has worked in several top Copenhagen kitchens, such as the star restaurant Formel B and in several Kadeau group restaurants. A story about the challenges and threats to the global food system, but also with ideas and suggestions for future innovations, that can help bring us closer to solving them. But to convince people to love it, it needs to be truly delicious,” says Anika Madsen. If I discover an ingredient that will lead to a greener future, I am not afraid to push boundaries. “It has always been close to my heart to lift the less known sustainable ingredients into the spotlight. Until recently she held the position of Head Chef at the lauded restaurant Fasangården in Copenhagen. In late spring, the full potential of the beautiful structure will be unveiled, when the fine dining restaurant Iris with Head Chef Anika Madsen at the helm opens its doors.Īnika Madsen is well known for her passion for discovering new ingredients from the ocean, and her commitment to sustainability. The stunning double-curved ellipsoid design is inspired by the shape of a fisheye, and the silvery orb-structure seems to be floating in the Hardanger fiord, exposed to the wild elements of nature, surrounded by the spectacular Norwegian nature with fjords, mountains and glaciers. The experience center Salmon Eye, themed on sustainable marine life, was inaugurated in 2022. It will take guests on an exclusive expedition dining-journey which is impossible to replicate anywhere else. NORWAY: Restaurant Iris, with Danish Chef Anika Madsen at the helm will open its doors later this spring inside the glittering floating orb Salmon Eye in the Hardanger fjord.
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