论文部分内容阅读
1挪威味道66°North是北京第一家挪威餐厅,食材基本上从挪威空运而来,最有特色的是生长在北极圈内的三文鱼以及挪威的驯鹿,来自挪威的技术顾问Morten Anderson是Arctic Menu奖的获得者,这是北欧最著名的美食比赛之一,餐厅主厨宋杰在法国学习厨艺,并获得Blue Ribbon奖。他们在三文鱼、鳕鱼和驯鹿肉制作上,都坚持挪威传统的烹饪方法。至于酒,则有挪威最著名的同时也是挪威人最爱的linie aquavit.它是用土豆和裸麦经发酵蒸馏制成。小小甜点也是挪威风格,把小麦、杏仁放入奶油中搅拌而成,味道醇厚饱满。
1 The taste of Norway 66 ° North is the first Norwegian restaurant in Beijing, the ingredients are basically shipped from Norway by air, the most distinctive is the growth of salmon in the Arctic Circle and the Norwegian caribou, Norwegian technical consultant Morten Anderson Arctic Menu Winner of the award, one of the most famous food competitions in Northern Europe, Restaurant Chef Song Jie studied cooking in France and won the Blue Ribbon Award. They insist on Norwegian traditional cooking methods for salmon, cod and reindeer meat production. As for wine, there is the most famous and Norwegian favorite linie aquavit, which is made by fermenting potatoes and rye. Small dessert is also Norwegian style, the wheat, almonds into the cream mixing, mellow full flavor.