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  • Writer's pictureGard Karlsen

Gladmat Food & Fun at Brasserie Pigalle

We returned to the very elegant Brasserie Pigalle at Hotel Victoria on an evening in February for Gladmat Food & Fun. Special guest chef this evening was Carito Lourenço from Michelin star restaurant Fierro in Valencia and she worked with chef Marcos Scorza this evening.

We started with pieces of shrimp and slices of scallops beautifully presented and with flavors to match it! We also got a bread freshly made that was just heavenly – especially with good butter on it! We got a lobster tail served in a creamy corn based sauce and this was paired with a wonderful Chardonnay from Patagonia in Argentina produced by Bodega Chacra .

As it is skrei (arctic cod) season, this was up next, and it was served with a tapioca sauce. The fish was prepared just right, and the meat flaked as we dug into it. We moved on to pieces of deer served with a puree of Jerusalem artichokes and a chimichurri. The meat was tender, the puree creamy and rich and chimichurri had a bit more of a kick than I’m used to, but I did enjoy that.

We ended with a rich chocolate cake and pumpkin ice cream served with a potent ice cider from Åkre Gård . This was an elegant but a bit traditional 5 course meal, but it was quite a treat! Thanks to Carito and Marcos (and the rest of the team) for a lovely evening! If you want to read more about regular service, please refer to our Pigalle visit in December 2023!

Pros: - Set menu with seafood and meat - a very elegant restaurant - great to meet guest chef Carito Lourenço

Cons: - A bit of confusion regarding the booking - A waitress that seemed new to the restaurant

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