Tobias Evers

Tobias Evers graduated as a chef in 1999 from Hotel Casino Im Park in Nordrhein Westphalen. In 2007, he joined Restaurant Coast as sous chef and became chef de cuisine in 2009, successfully leading the ambitious kitchen into the Michelin guide.

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Opskrift

Flambéed Salmon with Olive Oil IceCream

This is a fresh starter featuring flambéed fresh salmon in a piquant paprika sauce, paired with fresh pea purée and Kastbergs delightful Olive Oil Ice Cream. The flambéed salmon and its unique aroma will surely be appreciated for its light and fresh flavor. The olive oil ice cream, with its fruity and slightly bitter taste, complements the salmon’s natural character perfectly.

Ingredienser

Flambéed salmon
Peas and pea purée
Paprika sauce
Kastbergs Olive Oil Ice Cream