Cookbook

Dan Lystad - Best Sommelier in Norway

Previously a chef, Dan Lystad distinguished himself as an award winning sommelier receiving three times the Best Sommelier in Norway recognition. Today, Mr. Lystad manages both Le Sommelier and the Norwegian Sommelier Education companies while studying for his Master Sommelier exam. On his free time, Mr. Lystad provides consulting services to hotels and restaurants while coaching the next generation of sommeliers. A member of the Grand Jury European, he received his sommelier training at Oslo’s Hotel Continental and graduated from the Culinary Institute of Norway. 


1. What led you to becoming a chef? Was a there a specific incident/encounter that decided your career path?
I was working as a chef at the Hotel Continental in Oslo when the hotel’s cellar master caught my attention with the magic of food and wine parings. I was 15 years old at the time and had no previous knowledge of wine. From that point on, I began to familiarize myself with the wine production basics, as well as history, grapes varieties and so on. At 22, I was one of the youngest educated and practicing sommeliers of Norway. I started participating in competitions as a way to push myself further in my knowledge. During this period of my life, I had the opportunity to travel to many wine growing regions, meeting new people along the way and, of course, tasting a broad range of wines. With each passing year, I’ve continued to learn more – always with lots of enthusiasm.

2. What is your approach to creating a new dish when you take into consideration wine pairing?
In Norway, there are more and more chefs that are taking the time and opportunity to enrol in wine classes. This is driving their evolving knowledge on the topic of food and wine pairings. To exemplify the importance of such training the Bocuse d`Or winner 2009, Geir Skeie, and the runner up, Jonas Lundgren, both are trained sommeliers, who attended the same wine course together. I think that communication and a mutual understanding of service it is very important for a sommelier and chef team. Sommeliers and chefs that work together are in the best position to deliver impeccable experiences for their guests as only small adjustments to a set menu can make the pairing successful for an unforgettable gustative experience.

3. What does Sauternes inspire in you? Do you associate a specific memory to this wine?
With the mysticism of this region and its great wines, Sauternes have always been a source of inspiration. My first taste of Sauternes was when I was working as a commis de vin at a restaurant while I was undergoing my Sommelier training. It was a first classified growth of Sauternes from the exceptional 1988 vintage. Young and very fresh, it was paired with a combination of William pears and Roquefort. It was an eye opener to me, something I had not tasted before.
I have been very lucky to have the opportunity to taste a lot of great wines around the world, but the excitement of a mature Sauternes is something very thrilling.

4. In your opinion, which dish (or ingredient) makes the best pairing with Sauternes?
There are several dishes that can be paired with Sauternes’ great wines. However, if I may suggest something special, I would love to introduce you to the Norwegian cloudberries. These regional fruits are yellow and look like raspberries or blackberries. They are rich in taste and are full of great flavors. A clafoutis with this berry makes for a fantastic combination with young, fresh Sauternes.

5. You decide to organize an all Sauternes meal at your place, what's on your proposed menu?
I would start the course with some Norwegian scallops, pan-fried and with a light vanilla sauce. Paired with some young, lighter style Sauternes.
The next course would be a foie gras seared and served with acacia honey flavoured sauce paired with a richer styled Sauternes.
For a main course, I would serve breast of duck with a purée of quince and sauce made of oranges paired with a mature Sauternes with great complexity and freshness.
I would love to serve also Roquefort and Williams pears in combination with a young botrytis rich Sauternes.
For the dessert, I'd serve a clafoutis of cloudberries with a rich young Sauternes.