Guide to Norway: From Sea to Table
The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at MAAEMO, the three-star Michelin restaurant where he works as a sous chef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant SABI OMAKASE, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart.

"“When guests come, you go to meet them,” Stalker commanded as he sprinted across the kitchen to urge the intern toward the door. “You go, because you’re at Noma now. And that is who we are.”

Flounder with shrimps & asparagus

Last service at its current location

Tenzushi in Fukuoka, Japan

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