My favorite dish from that lunch was the Norwegian Grilled Salmon. Salmon is equivalent to our bangus — not the taste, but because it’s a common kind of fish in that region of Europe and in the country milk fish is too common.
Grilled Salmon
The meat of the fish is perfectly grilled, the juice is still in it. The brown butter emulsion is perfect and doesn’t ruin the good taste of the fish. I was on the verge of asking for a second plate of Salmon, that’s how good it is. I hope they served rice for this one — the Filipino in me coming out of the shell!
Look at the meat of the Salmon, so juicy and tasty!
Again, no perfect combo with this dish that drinking French white wine and Chilean Red Wine. And good thing, I’m Angus have one of the best sommelier.
(From L to R) Pinot Noir Gran Reserva Queulat 2011 (Chile), Sancarre Les Fondettes Blanc (France) and Chateau Bonnet Blanc (France)
And for dessert, Chef Adrian Løvold fused Norwegian and Filipino ingredients. He used our world famous mangoes with herb sorbet. The Norwegians noted that this is “Norwegian Halo-Halo” and it could pass to me as that. Perfect for this kind of weather.
Mango and Yoghurt
The herb sorbet, made with coriander, parsley and other kinds of herbs, is refreshing way to end a sumptuous meal like what Chef Løvold prepared for us. The caramelized hazelnuts adds texture to the sweet and soft mangoes and to the sour yoghurt.
Chef Adrian Løvold
I cannot still get over that Chef Løvold is only years old and have already made his name in the culinary world. He’s the assistant chef of Chef Gier Skeie at the 2009 Bocuse d’Or, where they won Gold Medal. Chef Løvold is currently travelling around the world to promote Norwegian cuisine.
We capped the lunch drinking Linea Aquavit, a traditional Norwegian spirit where a sherry is placed in oak barrels inside a ship that will pass the Equator twice.
Capt. Ivar Thomsali of PNBC checking what ship was used for the Aquavit that we drank.
It’s not too strong, I actually liked it more than Tequila and Vodka.
(From L to R) Jannicke Steen, VP for Internal Affairs of PNBC; Capt. Ivar Thomsali, President of PNBC; Lena Mari Steffensen from NORGE; Jan Andre’ Heggan, PRO of PNBC and Knut-Are Okstad of the Royal Norwegian Embassy
So, don’t let this pass off! Try the delectable taste of fresh Norwegian seafood prepared by Chef Adrian Løvold at I’m Angus. Open for Lunch (11:00AM to 3:00PM) and Dinner (6:00PM to 11:00PM). I cannot wait to go back and try Halibut and Cod!
7431 Yakal Street
San Antonio Village, Makati City
for reservations, pls call 892-62-06
Norwegian Gastronomic Delights with Chef Adrian Løvold
