Nordic Canapés
When one thinks of Nordic food, a lot comes to mind–but the eponymous Frantzén-style canapés leave a long-lasting impression. Meet Martin Bergstrand, our chef instructor who will guide you on a journey to experience the flavours of Nordic canapés. Boasting formidable skills cumulated from experiences such as serving as an executive sous chef at the Nordic fine-dining restaurant Villa Frantzén, the brainchild of former footballer and world-renowned chef Björn Frantzén, Chef Martin brings the utmost excellence to this course, leading students on a hands-on experience in crafting decadent Nordic canapés, croustades, and heavenly tartelettes that no other could compare.
Course Schedule
| Class Date | 06 October 2024 |
| Class Session | 1-Day Class |
| Class Hour | 08:30-12:30 hrs. |
| Total Hours | 4 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | Motivated amateurs, home chefs, lovers of Nordic cuisine |
| Accomplishment | Certificate of attendance by The Food School |
What you will learn :
- Techniques for crafting croustades and various tartelette bases tailored for canapés
- The science behind constructing canapés, emphasising flavour composition, initial impact creation, and the 'wow' factor
- Efficient methodologies for kitchen operation and teamwork
- Formulation of pickling solutions for culinary applications
- Emulsification and pureeing techniques
Nordic Canapés
- French Toast (Sourdough bread, Caramelized onion, Västerbotten Cheese Cream, Beetroot-pickled onions, Vendace roe, Sliced chives, Chives powder)
- Beef Tartare Croustade (Wheat & beer croustade, Oyster emulsion, Diced raw beef, Parmesan)
- Salmon Tartelette (Charcoal & nori tartelette, Avocado emulsion, Pickled cucumbers, Quickly brined salmon, Dill powder, Trout roe, Chives or garlic flowers)
Lecturers (Explore the Chefs biography below)
Booking Deadline
29 September 2024
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