Christopher Haatuft

It would be interesting to see Hellstrøm open a more casual bistro-type of restaurant, something in the spirit of what he advocates on his TV-show. It will also be interesting to see who steps up, now that the throne is (at least temp.) vacant. There has been rumours of Renaa in Stavanger and a big restauranthouse in Oslo opening, so Im looking forward to 2010. Hellstrøm is still Hellstrøm, so no matter what he does next, it will probably inspire this and the next generation of Norwegian cooks. But Im curious to hear Sveaas' side of the story...

Just got back from lunch at l'Arpege. Very generous on food and pourings. We got the 6 course pluss 3 glasses of wine at €100 but ended up having at least 15 small plates of vegetables and all the wine we could drink. It all went pretty fast, as we had hardly finished one plate before the next was in front of us, but it was no problem as the food kept coming. Hardly any meat and no seafood, but extremly seasonal vegetables and all -09 wine. Absoulutely recomennded, but dont expect flying raviolis of all peas or liquid no2 frozen pizza dust. Clean, simple and very satisfying. Id go back in a heartbeat, and so should you.

We ate at Iteneraires last night and for a €13 supplement, you could have the lievre a la royale. My friend had it and kindly got out of the way as I poked my fork in it, so I can say that it was good. I've never had it before, so not much for comparison, but it was rish, gamey and well cooked. The price for three courses including the lievre came to under €50. Not bad for such a good restaurant.

This is what I've found out so far: Metro has lots and lots of stuff, but looks like is aimed more at the mid-level restaurant market. Wide array of frosen goods, lots of canned stuff, but also lots of nice meat and poultry. Since I run a very small kitchen, I prefer to shop at Passy or at the market down the street in President Wilson. I scoured the city for Texturas like products and today I finally found similiar products at Bon Marche. Very expensive, but it will have to do for now. That store looks like the one I'll go to for the more special ingredients. The kitchen equipment is all found around rue Montmartre and the area around Louvre/ Les Halles. Dehillerin, Mora, Simon and one more that I dont remember the name of will supply you with anything you need. The cheapest cryo-vac so far is one that I've seen at Metro. PAcoJet is sold by some outside company, and is incredebly expensive. It's over 30% more expensive than in Norway! There must be something wrong, but the price I was quoted is around €3600. Please comment on my findings and let me know if there is anything I've missed. I've heard about an epicerie called something "Isaeli...", but I can't remember the exact name. Anyone?

I just started working in the kitchen at the Norwegian embassy, and I am looking for some equipment. Where would be a good place to look for a pacojet, vacum sealer and "Texturas" type of ingredients? I went to Dellerhin (sp?), but they couldn't help me with much. Their cryovac was almost €3000, but I saw one at Metro for half that. Any suggestions?

Im am biased, as I have taken one of the pictures and work at one of the restaurant mentioned, but its a nice article about what the most ambitious cooks in Norway are doing. Check it out and see for yourselves: Wall Street Journal on norwegian cooks

is there anywhere I can find wholesale prices for meat at Rungis? I am looking for the price of duck products like breast, thigh, foie gras etc. it doesnt have to be accurate prices, just ballpark...

I looked and I liked it. I might be tempted to split the two languages with the picture (one above, one below), but that's just might personal preference. Beautiful photography, btw. ← Thank you, prasantrin! I'll try what you said about splitting the text.

do you have to buy cases of whatever youre buying there, or can I buy one pineapple if I want? Some of my purcheses will be large, but I know Ill want a little of this and some of that if I get the chance to shop at Rungis...

Ive put up a few posts in norwegian and english, does this work, or should I stick to one language? Spiseplikt

a follow-up on the insurance question. I will be working at the Norwegian embassy in Paris for a year, starting September. On my time of, I would like to stage at different restaurants. My question is this; If I go knocking on kitchen doors, will they be asking me about insurance? and if so, is there a local insurance I can get?

I dont believe you can sell actual Game...as in look what my brother shot in the forest. Game animals like deer and birds are now raised for meat for sale. tracey ← I think in most cases thats right. Here in Norway, I think you can sell the game you shoot, if you get it certified by a vetrinarian. Or something like that.

Are there any similar issues where the health department lays down rules that stop you from getting a specific item at a reasonable price? wild mushrooms? game?

now thats what Im talking about. I hope I can start a "Scallopgate" with my article

Here in Norway we have the most incredible scallops, right on our doorstep. But for a recreational diver to be able to pick a few and sell them, he needs pay around $1000 for testing. And as far as I know, they never find anything dangerous in them. Still, some restaurants buy directly, but they are risking their serving liscence. This system makes fresh scallops incredibly expensive, each costing $5-6. Before tax. So, what are the rules where you work? I am probalby going to use my food column in the local newspaper for this issue.

great reviews. thank you.

when I was there this autumn, Chef Redzepi said it was sold out

the fish was good. skate and sole were cooked perfectly and was very fresh. starters were good, esp. the grilled sardines. desserts were not memorable. wine was cheap.

Having dinner at Bistrot du Dome tonight as my only meal in Paris during a one-night visit. It better be good, or else I've wasted a Paris trip...

gotta say, Steirereck. amazing. will come back with the details, but for now, spot on flavours, nice austrian wines and great service. loved it. now Im full and under the influence, so good nite.

Let me know if the Heuringen you visit look like the one above! ← Im in a hotel right behind the opera for two nights, so if we find out where this is before that, I will go.

nice timing with the question. Im heading for Vienna tomorrow, and my biggest goal is eating proper wienerschnitzel.

Im wondering if it would be interesting to do the blog in two languages or if it would just make it messy and confusing. I have the idea that posts should be short and concise, so that people will still be interested, but if I only keep it in norwegian, then I exclude a big potential reader mass. Do you know of any blogs that are done in two languages at the same time? What are you guys view on this?

if its the same book, then its out tomorrow. its been in the news here that Bagatelle regained the star they lost last year.

Im there, my username is Spiseplikt.