Grand Hôtel brings the Smorgasbord to Japan

Executive Chef of The Grand Hotel, Stockholm, Mr Andreas Askling has been invited to participate in the Royal Sweden Gourmet Festival at the Hotel Okura in Tokyo, taking place on March 5 to March 11 2104. Mr Askling will be preparing the traditional Scandinavian cuisine and the authentic smorgasbord, famous at the Grand Hôtel Veranda Restaurant.

In recent years, interest has turned to the Nordic lifestyle, including interior goods like furniture and décor items. As the Scandinavian way becomes more familiar, the Grand Hôtel, Stockholm, is offering guests the opportunity to experience the food culture of the region, presented in the traditional smorgasbord style, providing a way to sample a variety of traditional Scandinavian fare all at once. Guests can enjoy the abundant fresh seafood native to the seas surrounding Northern Europe, such as salmon and herring. The custom is said to have started in the 1700s as part of celebrations like the summer solstice festivals and Lucia festivals at Christmas in Sweden. At the Grand Hôtel Stockholm, a smorgasbord is offered at the traditional Swedish restaurant, Veranda, between March and November. This is highly regarded by both Swedes and visitors from abroad, and the restaurant is considered to be synonymous with Smorgasbord.

At the Royal Sweden Gourmet Festival, a smorgasbord of appetizers will be available with the weekday course menu, offering pickled herring, the familiar meatballs, as well as about 10 varieties of Swedish cheese rarely seen in Japan. On weekends and holidays, the “Saturday, Sunday & Holiday Buffet” will offer a smorgasbord of about 40 dishes, including appetizers and main dishes unique to Northern Europe, cloudberry desserts, as well as the special buffet course in the Orchid Room. Guests will be able to enjoy their meal with a glass of Andre Clouet Silver Brut, the Champagne recognised with a warrant of the Swedish Royal Court, or even the Scandinavian spirit Aquavit.

Since its opening, the Orchid Room on the fifth floor of the main building has been offering a varied menu of Continental cuisine to its many guests. In 1984, the menu was renewed to focus on seafood, while retaining the traditions of Continental cuisine. An aquarium was installed in the restaurant, and guests are treated to dishes of the season. Seafood dishes are especially popular in the maritime countries of Northern Europe. For this Fair, an authentic smorgasbord will be offered in the Orchid Room, which has been introducing the food culture of Europe for many years, and is skilled in seafood preparation. In 1983 and 1984, the executive chef from the Grand Hôtel Stockholm was invited, and similar fairs were held in the former Continental Room, which closed in 1990. These were some of the earliest presentations of authentic smorgasbord in Japan, where “Viking” is the familiar name for an all-you-can-eat buffet.

Appointed as the Executive Chef for the Grand Hôtel Stockholmin April 2009, Andreas Askling is responsible for the management of the kitchen staff, as well as the operation of the hotel restaurants, room service, bars and banquet services. He has more than 20 years of experience working at many prestigious restaurants and hotels in Sweden. He has honed his skills through a rich international experience, including work at restaurants like Aquavit in New York, and first-class hotels like the W Retreat & Spa Maldives, and most recently, the 5-star Caravelle Hotel in Ho Chi Minh City.