MICHELIN STAR CHEF CHOOSES LA CORNUE W.
MARCH 18TH 2015

Known as The Genius of The Fjords, Eyvind Hellstrøm is Norway’s most famous chef and the man who introduced French cooking to Norway. Paul Bocuse has called him “one of the greatest”.  Hellstrøm’s Bagatelle restaurant in Oslo became one of Europe’s most exciting dining destinations, winning him two Michelin stars. Regularly appearing on Norwegian TV (a Masterchef judge from 2010) Hellstrøm has given his audience a taste for fine food and new respect for their native ingredients, from salmon and langoustines to reindeer and venison.

Moving to a new house in Oslo at the end of 2013 gave Eyvind Hellstrøm the opportunity to create his perfect home kitchen, using 
La Cornue’s W. collection.    

La Cornue W. is a radical new look for kitchens; melding La Cornue’s traditional heritage with the futuristic thinking of French architect Jean-Michel Wilmotte. Whilst preserving La Cornue hallmarks such as the imposing 150cm wide cooktop and legendary vaulted oven, Wilmotte deconstructs the traditional kitchen; re-assembling its key functions into completely new forms. 

In his beautifully bright and airy kitchen, with floor to ceiling windows making the most of natural light, Eyvind Hellstrøm has set his W. kitchen against a traditional backdrop of Nordic colours and natural materials including striking handmade tiles and a wideboard floor in rich dark timber. The airy and spacious feel of this kitchen is underlined by using rustic wooden wall shelves on cast metal brackets (to special commission from La Cornue) instead of top cupboards.  

The centrepiece of the kitchen is the freestanding W. Induction Stove. This extends into a handmade walnut table which is both a social space and an informal workstation for the busy chef. As exciting technically as it is visually, the stove incorporates a high-tech 14kw induction hob with a professional kitchen heritage. The four cooking zones are arranged in an arc, allowing the whole tabletop area to be both a cooking and preparation zone. Above it, the remote control La Cornue W. extraction unit is specifically designed to work with the induction table, with the suction area located around the edge of the hood.  

 


The Vaulted Oven Tower is another key piece. Designed as a freestanding piece of furniture, this module features both an all-electric version of La Cornue’s famous vaulted oven and capacious kitchen storage. Controlled by electronic sensors, the oven offers a unique temperature range. Controllable in 5° increments starting from just 45°, it is perfect for everything from slow cooking to high roasting.

Refrigeration in this professionally equipped kitchen is supplied by freestanding La Cornue fridge and wine cabinets. Made from stainless steel, aluminium and glass, they offer state of the art technology, finely-tuned to different cold storage requirements and designed to run autonomously for 18 hours in case of power cuts. 

To complete the kitchen’s ultra-practical setup, Hellstrøm specified a custom made L-shaped run of La Cornue’s Château kitchen cabinetry. Dramatic in glossy black enamel with a brushed stainless steel trim, it has complete visual synergy with the La Cornue W. elements. The custom-made stainless steel worksurface includes an integrated double sink. 

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