Our private master chef, Daniel Roux Madsen, embraced flavorful experiences, but also a sustainable approach to food.

 

With a deeply rooted understanding of the importance of responsible food production and consumption, Daniel has curated meals that not only please the palate but also respect and preserve the environment.

Every ingredient that finds its way to our plates is carefully selected from locally sourced and sustainable suppliers. From freshly caught seafood to handpicked herbs and vegetables from nearby farms, our approach to food is not just about satisfying taste buds but also about caring for the planet.

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We believe in a circular approach to food usage, where nothing goes to waste. Surplus products are composted or used to create nutritious dishes, and recyclable packaging materials are prioritized to minimize waste.

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Through our collaboration with local producers and initiatives focusing on sustainable agriculture and fishing, we take pride in supporting the local community while also preserving the ecosystems that provide us with the nourishing ingredients we value.

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With each meal, we aim not only to satiate hunger but also to inspire awareness of our relationship with food and the environment. We believe that through sustainable food practices, we can not only enjoy delicious flavors but also contribute to a healthier and more sustainable future for all.

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Danièl Rougè Madsen has become one of Norway’s top chefs. He has worked at some of the world’s best restaurants, including the 3-star Michelin Waterside Inn in London, for Michel Roux, a restaurant in Las Vegas, and the 2-star Michelin Le Moulin in France. He became inspired by the culinary arts during his travels around the world to Singapore, New York and beyond.

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Danièl has presented a cooking show with Gordon Ramsay, and has shared a public speaking platform with Rene Redzepi, founder of Noma, the world’s number one restaurant. He has entertained presidents, politicians, royalty and celebrities such as Liz Hurley, Cliff Richard, Chris Rea and Jeremy Irons. Together with Bocuse d’Or winner and Culinary Team Masters, he co-authored Norway’s Best Cookbook of 2012 – “The best seafood from the cold clear waters of Norway”.

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He has hosted many TV shows in Norway such as “Totally Wild”, with actor Stig Henrik Hoff, and “Hands-off, chef” where he cooks along with 96 celebrities. His passion for food has inspired more than 100 million viewers worldwide on television, YouTube and other media.

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Madsen has won many prizes such as an “Excellence Award” from the Hilton Hotel, but he is most proud of the “Brand of the Year 2013” award he received in Paris in recognition for inspiring over 40 million viewers with his passion for cooking. Winners from previous years include VISA and Louis Vuitton.