“Niklas Ekstedt is known for his use of the historic method of cooking with fire. Not embers, or charcoal but direct heat from the flames of the birch wood he burns, and he bought that heat to Norway for our LeBlanq weekend.

Guests were treated to canapés of Nordic ceviche and langoustine, smoked cheese curds with grilled fresh peas, and fermented parsnip with Vendace roe – a Swedish delicacy. Niklas brought another taste of Sweden to our Norway guests with Hasselback potatoes and dried Reindeer.

The hungry guests had spent their drinks reception watching Niklas and his chefs cook succulent local beef on burning hay, and were served the aromatic and flavourful meat with caramelized onion, Miso roasted potatoes and pickled radish.

To round off the culinary journey through the former union of Norway-Sweden, the LeBlanq Norway guests were served a delicious and refreshing dessert of Sea Buckthorn – a berry native to Northern Europe – Verbena, Buckwheat and raw cream.”