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| Photo by Emily Clack |
After enjoying the beautiful sights of the Gullfoss and Geyser and enjoying a delicious meal at the Trophy Lodge, we headed back to the Hilton for a quick nap. I still hadn't quite figured out what New Nordic Cuisine meant, but I was about to get a taste of some local Icelandic ingredients.
Photos by Emily Clack
Thankfully, Chef Paul Stearman of Marcel's, offered to do a cooking segment with us for Capital Cooking. It was great to see a familiar face in Iceland as Paul was a previous guest on Capital Cooking's French Cooking Techniques and also featured a recipe in the Capital Cooking Cookbook. Paul was teaming up with Restaurant-Holt. The Gallery Restaurant at the Hotel Holt in Reykjavik, Iceland features French-inspired cuisine by Chef Fridgeir Ingi Eriksson. This was a perfect match for Chef Paul because Marcel's features French-inspired cuisine as well. Dress to impress for this restaurant's elegant ambiance decorated with beautiful Icelandic artwork and antiques.
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| Photo by Emily Clack |
Paul showed us how to make an amuse bouche of salmon and potato, a gateau of foie gras and truffles, lamb wrapped in phyllo dough and a dessert of crepes and skyr with blueberries. I only got a small sampling, but it looked amazing.
The Gallery Restaurant
Hotel Holt
Bergstadastraeti 37101
Hotel Holt
Bergstadastraeti 37101
Reykjavik, Iceland
Telephone: +354-552-5700
Fax: +354-562-3025
We wrapped up the segment and headed over to my first judging spot, La Primavera with my team of judges, Marcus Jernmark of Aquavit and Fridrik Sigurosson of the Ministry of Foreign Affairs of Iceland.
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