The Njørden restaurant in the heart of the village of Aubonne invites you to awaken your senses through an immersive experience that celebrates every shape, texture, flavour and scent. Inspired by Nordic traditions, the restaurant welcomes you in a minimalist setting and offers a cuisine that is both poetically creative and deeply committed to sustainability. Conscious of its impact on the environment, Njørden focuses on the very essence of the products that make up its gastronomic experience. The wines have also been carefully selected to create the perfect harmony with the meal. On the menu: fish and shellfish specialities, as well as a selection of artisan cheeses and breads and other regional and international delights.
Guided by his Scandinavian origins, Chef Philippe Delarzes has created a unique place where the ‘North’ is synonymous with conviviality. It has to be said that the chef grew up among the spectacular landscapes of Switzerland and Sweden, where he developed a passion for exploring nature and transforming the treasures it has to offer into culinary delights. A formative professional career alongside talented chefs from a variety of culinary backgrounds has enabled the Chef to develop his own universe. The Njørden restaurant has earned its first Michelin star and a 16/20 rating from Gault et Millau.
Many thanks to Chef Philippe Delarzes for sharing his recipe for Nordic cockles, textured fennel and oregano from the Njørden vegetable garden with NOW Village.
Nordic cockles, textured fennel and oregano from the Njørden vegetable garden
Starter for 4 people:
Cockles
- 1 kg large cockles
- 2 dl white wine (Chasselas de la Côte)
Fennel purée
- 2 pcs of fennel bunch
- 1 g ascorbic acid
- salt and black olive oil
Roasted fennel
- 2 pcs of fennel bunch
- 1 g ascorbic acid
- salt and black olive oil
Oregano powder
- 100 g wild oregano
- 2 dl cream
Oregano sauce for the cockles
- Juice from cooking the cockles
Finishing elements
- Fennel tops
Procedure:
Cockles
Cook the cockles au naturel (with just the white wine) until the shells open. Do not overcook to avoid a hard consistency. Shell and trim the base of the shells.
Fennel purée
Cut the fennel in half and remove the hard part. Vacuum-seal with ascorbic acid, olive oil and salt, then steam at 95°C for 12 hours. Once cooked, blend and set aside.
Roasted fennel
Cut the fennel in half and remove the hard part. Vacuum-pack with ascorbic acid, olive oil and salt, then steam at 95°C for 12 hours. Then cut into strips and bake at 180°C for 11 minutes.
Oregano powder
Wash and dehydrate for 3 days at 42°C to preserve color. Then blend to obtain a very fine powder.
Oregano sauce for the cockles
Reduce the cooking juices from the cockles, cream and infuse with a tablespoon of oregano powder for 30 minutes, then strain and set aside.
Assembling
- Heat and arrange the shells
- Sprinkle with oregano powder
- Arrange the fennel confit purée
- Arrange the roasted fennel
- Place a few fennel tops
Serve to your guests and add two tablespoons of shellfish/goldfish emulsion in front of your guests.
Njørden Restaurant
Place du Marché 15
1170 Aubonne
Phone number: 021 808 50 90
Website: njorden.com
Email: contact@njorden.com
