Guest performance by celebrity chefs at ICEHOTEL Restaurant
Two of Sweden’s most awarded chefs made a guest performance at ICEHOTEL Restaurant June 5. Celebrity chef Gert Klötzke and the Swedish royal pastry chef Daniel Roos composed an exclusive dinner together with Alexander Meier, Head Chef at ICEHOTEL Restaurant.
Icehotel celebrated Sweden’s national day-weekend with a five-course dinner cooked and composed by Gert Klötzke och Daniel Roos. The restaurant offered a limited number of seats, which got fully booked by excited guests.
The menu was inspired by the midnight sun and the guests got a chocolate tasting with Daniel to finish.
– We served a pre-summer five-course menu with local produce. Jukkasjärvi and its vicinity offers lots of delicacies, like shiitake mushrooms that grow in the mine in Kiruna, arctic char from one of the purest waters in northern Europe – and of course reindeer meat, says Gert Klötzke.
The first class dinner also offered marinated scallops served with white asparagus and apple variations, duck liver filled quail with baked point cabbage, and an arctic bramble dessert.
Birgitta Nilsson and her husband Kalle celebrated his 60th birthday with the exclusive dinner.
– Super, super, super great! It couldn’t be any better. Kalle is still talking about the food, says Birgitta.
Following the dinner, the guests could experience the magical glow from the midnight sun on their own accord, and for some of them the night finished with an overnight stay on ice.
About the celebrity chefs Klötzke & Roos
Gert Klötzke is one of Sweden’s most awarded chefs. He started competing in 1986 and quickly won the titles Game Chef Of The Year, Chef Of The Year and was the team leader for the Chef’s national team, which has won multiple world cup and Olympic titles. He has Sweden’s first professorship in gastronomy at Umeå University and published a number of cookbooks, about game and health.
Daniel Roos has been the Head Pastry Chef at the famous Operakällaren and was responsible for Crown Princess Victoria and Price Daniel’s wedding dessert when they married in June 2010. He was a member of the Swedish Chef’s national team between May 2009 and December 2012. The prime with the national team was the Olympic gold 2012 in Erfurt, Germany. He has published the cookbook Pastries with style (In Swedish: Desserter med stil) in 2012.
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