Hosted daily from 5:00 PM - 8:15 PM
7 - 9 Sep
Bistronomic, 840 N Wabash Ave, Chicago, IL 60611
Taste of Iceland Chicago
Icelandic Menu
Enjoy a taste of Iceland inspired by Bistronomic Executive Chef/Owner Martial Noguier and Chef Arnar Páll of the Blue Lagoon's Lava Restaurant.
Enjoy an Icelandic culinary experience at Bistronomic hosted daily from September 7-9 from 5:00 PM.
Ready to taste a plate full of Iceland? Bistromic's Chef Martial Noguier and Icelandic Chef Arnar Pall Sigrunarson will prepare a pop-up menu inspired by Blue Lagoon's Lava Restaurant.
The Menu
The four-course prix-fixe menu costs $85 per guest or $135 per guest with optional wine pairing.
1st course
Smoked Arctic char with Icelandic wasabi, geothermal rye bread, cucumber, skyr
2nd course
Icelandic Cod with smoked mashed potatoes, apples, almonds, shellfish sauce
3rd course
Icelandic Lamb with white cabbage, carrots, mustard, lamb sauce
4th course
Icelandic Provisions skyr with seasonal berries, liquorice, oat crumble
Icelandic Menu at Bistronomic
The restaurant, whose name combines three words: bistro/gastronomy/economic, is Chef Martial Noguier’s long-time dream to come to fruition; to create a contemporary, approachable, and affordable bistro. At Bistronomic, guests can enjoy modern cuisine rooted in French culture that showcases ingredients from Midwestern farms.
Bistronomic, 840 N Wabash Ave, Chicago, IL 60611
Martial Noguier
Bistronomic Executive Chef/Owner
Arnar Páll Sigrunarson
Head Chef, Lava Restaurant, Blue Lagoon Iceland
Meet the chefs
Martial Noguier, Bistronomic Executive Chef/Owner
Martial Noguier brings over 30 years of refined and critically acclaimed culinary experience. Originally hailing from Paris, France, Chef Noguier worked for several highly respected French chefs, such as Alain Ducasse, Jacques Maximin, Alain Passard, and Alain Dutournier, before arriving in the United States. He gained experience while Executive Chef and Chef de Cuisine at prestigious hotels and fine-dining establishments, including Chef Joachim Splichal’s Patina, Chef Michel Richard’s Citronelle and Citrus in California, and the Citronelle at the Latham Hotel in Washington D.C. He went on to serve as Executive Chef at the renowned luxury Jumby Bay Resort in Antigua. Subsequently, Chef Martial made Chicago his home.
Arnar Páll Sigrunarson, Head Chef, Blue Lagoon Iceland
Hailing from Westman Islands off the south coast of Iceland, Chef Arnar Páll Sigrúnarson’s culinary career started at 18. However, his passion for cooking began as a child while helping his grandmother and mother with Sunday dinners. A graduate of The Hospitality and Culinary School of Iceland, Chef Arnar Páll Sigrúnarson has been with Blue Lagoon Iceland since 2010 and has played an integral role on the culinary team. During his tenure, he has reimagined dishes at Lava Restaurant, the Blue Lagoon’s signature restaurant, and served as head chef of the Michelin-recommended Moss Restaurant. As head chef of Blue Lagoon Iceland, he oversees the kitchens at Lava Restaurant, Spa Restaurant, Moss Restaurant, and the Blue Lagoon Café.
Throughout his career, Chef Arnar Páll Sigrúnarson has worked at Matur og Drykkur, a traditional Icelandic restaurant in Reykjavik; Slippurinn, a celebrated restaurant in Iceland’s Westman Islands, Dragsholm Slot, a Relais & Chateaux Hotel in Hørve, Denmark, Mielcke & Hurtigkarl in The Royal Danish Horticultural Gardens, and Texture, a Michelin-starred restaurant in London.
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