<p class="style1">Despite only boiling his first egg just over 10 years ago, Thorarinn Eggertsson recently opened his second Reykjavik-based restaurant, <a href="http://www.icelandgourmetguide.com/reykjavik_international5.html">Orange.</a> His aim was to launch a restaurant that combines a partnership of fine French and Icelandic cuisine under a fun guise.</p> <p class="style1">After winning the Icelandic Chef Association’s Chef of the Year Award in 2005, Thorarinn opened the French restaurant, Silfur. Keen to combine his growing reputation with his love of French food and Icelandic passions, he moved on to open Orange, a culmination of all his interests.</p> <p class="style1">When asked what he considers to be the best ingredient he replies, "everything that comes from the Atlantic Ocean - but only around Iceland."  Alongside fly fishing in his spare time, it seems that Thorarinn’s biggest delight comes from attempting to inject a little bit of character into his food, and the country of which he is so very proud.</p>

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