Chef promotes fjord trout in Thailand

Chef Christian André Pettersen with the embassy representative

The Norwegian Embassy in Thailand paid a visit to Chef Christian André Pettersen to chat to him about his promotion of Norwegian fjord trout in Thailand at Goji Kitchen + Bar. Fjord trout is very similar to salmon which is already immensely popular in Thailand. Smaller than a salmon, the fjord trout is more firm in the meat and juicier.

For four days only, Chef Christian André Pettersen, winner of Bocuse d’Or Europe 2020, will be showcasing his exquisite cuisine alongside our regular buffets. Discover his stunning signature dishes at an exclusive live station at Goji Kitchen + Bar.

Chef Christian presented three stunning signature dishes at an exclusive live station. Diners could choose from “Norwegian Sea Trout Aurora Borealis” (lightly smoked & baked sea trout with poached asparagus, sprouts, ramsons and brown butter sabayon), “East Meets West” (Norwegian sea trout ceviche with lightly pickled cucumber, melon & seaweed salad and green tomato & apple jus flavored with yuzu), and “Heritage of Lofoten” (Norwegian juniper smoked sea trout with butter poached potato, sprouts, sour cream sauce with caviar & chives, and crispy Nordic rye chips).

The fresh flavours of fjord trout or “The Jewel of the Norwegian fjords” will continue to be available until the end of 31st July 2022.

Norway’s Sjømat Council and Thammachart Seafood hosted and organized the event together with the  Goji Kitchen+ Bar.

Program for Thursday 14th – Sunday 17th July 2022
Weekday Dinner Buffet (Thursday) | 17.30 – 22.00 hrs
THB 1,698++ per person
Weekend Dinner Buffet (Friday – Sunday) | 17.30 – 22.00 hrs
THB 2,199 ++ per person
Saturday Lunch Buffet | 12.00 – 14.30 hrs
THB 2,199 ++ per person
Signature Sunday Brunch | 12.00 – 14.30 hrs
THB 2,500 ++ per person
Reserve your table now http://sevn.ly/x7u2P9J6

 

Source: Norwegian Embassy in Bangkok

About Jaqueline Deeon

ScandAsia Journalist • Scandinavian Publishing Co., Ltd. • Thailand

View all posts by Jaqueline Deeon

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