Nordic and Norwegian food is one of the worlds food trends, due to its unique style and flavours, Michelin star restaurants and for annually winning Bocuse Dor medals.
Now the first Norwegian luxury brand is offering elite gastronomic services, created for a very small and exclusive range of discreet clients worldwide.
Meet Danièl Rougè Madsen and DRM of Norway
DRM of Norway was founded by Danièl Rougè Madsen, one of Norway’s most famous Master Chefs and TV personalities. Not only did he want to embrace his sense for quality, but also to channel his unsurpassed passion for food into creating a unique Norwegian luxury brand, offering quality-minded clients an exclusive collection of handcrafted products and special experiences capturing the true essence of the North.
Preparing Norwegian Fine Food for Celebrities, Royals and Embassies Around the World
DRM of Norway presents dining experiences for royalties, celebrities,
An Immersive Culinary Experience
For those who have done it all, here is a unique opportunity to sample exquisite dishes from the land of the midnight sun, deep fjords and majestic mountains. Such symbolic elements are important, if not crucial, to Norwegian food culture and they encapsulate them perfectly within a multi-sensory experience aimed at capturing the essence and emotion of the Arctic wilderness.
For more information on DRM of Norway, visit http://drmofnorway.com
Try Norwegian Food at Home
To whet your appetite for this cuisine, here is one of Danièl’s recipes to try in your own kitchen to get a taste of Norway on your plate.
Spiced King Crab Soup with Tomato, Chickpeas and Mint
4 pc Norwegian king crab, upper leg piece
Preheat a frying pan and add oil and fry with salt, cayenne.
Ingredients for the Spiced King crab soup
2 tbls sunflower oil
2 pc shallots, diced
2 cloves garlic, minced
1 kg Norwegian king crab shells and shoulders
1 bunch coriander stems
1 tsp tomato paste
1 box pelati tomatoes, pulp
1 tsp cumin powder
1 tsp coriander seeds
1 pc chipotle chilli, whole
¼ tsp cinnamon, powder
¼ tsp clove, powder
½ tsp cardamom powder
¼ tsp black pepper.
100 g chickpeas, canned cooked
5 dl Fish stock,(Jacobs)
4 pc tomatoes
1 pc lemon juice and peel.
coriander, mint and parsley
- Preheat a large casserole.
- Heat up the oil to medium heat. Sauté shallots and garlic.
- After 2 minutes add the king crab and spices. Stir this together.
- Add the tomato paste and sauté for 4 minutes then pour in pelati tomatoes, coriander stems.
- Cover with fish stock. Let this simmer for 1 hour.
- Drain. Put in the tomatoes and chickpeas and flavour with salt and lemon juice.
- Garnish with freshly chopped coriander, mint and parsley