Starfood Scout:
Red onions with yoghurt and roses
Starfood Scout:
Candied salsify with juniper
Starfood Scout:
Beets and blackcurrant
Starfood Scout:
Langoustine from Midland, claw and brain with dried summer flowers
Starfood Scout:
Cod skin with black garlic
Starfood Scout:
Young leek and old mackerel guts
Starfood Scout:
Warm savoury chanterelles cookie
Starfood Scout:
Cornet with chicken liver and pickled plum
Starfood Scout:
Fresh Norwegian squid in roasted chicken fat with preserved elderflower
Starfood Scout:
Mahogany clam from Nordskot, broth of seaweed and Norwegian shiitake mushroom
Starfood Scout:
Emulsion of raw Norwegian oysters Bølø with warm sauce made of mussels and dill
Starfood Scout:
Scallop from the coast of Trondheim - tender raw slices with smoked cream, white currant and heather
Starfood Scout:
Scallop from the coast of Trondheim - grilled in the shell over burning embers and celeriac cooked in salt crust with parsley
Starfood Scout:
”Lompe” - warm flatbread made of potatoes and wheat flour served with a butter that we ”churn until almost separated” and whipped pork fat with pork belly cooked for a long time
Starfood Scout:
Cod from the far north of Norway, winter cabbage and a sauce of salted parsnip
Starfood Scout:
Jerusalem artichoke cooked in cream and old buckwheat, chamomile and preserved ramson
Starfood Scout:
”Rømmegrøt” - a traditional Norwegian porridge of very sour cream with dried and smoked reindeer heart and plum vinegar
Starfood Scout:
Charred onions and a quail egg gently cooked in roasted bone marrow with aged ”fenalår” and onion vinaigrette with lemon thyme
Starfood Scout:
Frozen blue cheese with pickled black trumpet mushrooms
Starfood Scout:
Summer preserved - ice cold fermented strawberry tea
Starfood Scout:
Forgotten grains with frozen wild blueberries
Starfood Scout:
Spicy cold horseradish and milk
Starfood Scout:
Brown butter ice cream, molasses and roasted hazelnuts
Starfood Scout:
Liquid waffle, mountain tea made only from wild herbs found in Bøverdalen