[Music]
hello my name is Christopher can you
make a chilly clap no my name is
Christopher what if I run Lisa
restaurant here in Bergen and we serve
majestic seafood I will show you around
the restaurant my neighborhood maybe a
couple recipes let’s get to it
at least rakia we try to be a very local
seafood restaurant but trying to look
forward instead of looking back at for
addition we’re trying to look at what a
seafood restaurant in Bali and should be
a friend of mine who was I’ve been
working in Copenhagen came up here and
helped open and we were joking like yak
opening you guys all go foraging all the
time you go forage everything for your
restaurants but here in Belgium we go
foraging so we go down to the fjords and
we fuge
our shellfish and seaweed and all that
stuff and one night we were maybe a
little drunk and I wrote it on Twitter
the founder of Neo Florida cuisine aha
and a couple of days later it appears in
a New York newspaper says the
sophisticated neo Florida cuisine of
chef Christopher what if and we’re like
wow ok so now we have to actually deal
with this what has started to actually
mean is that we it’s kind of a micro
regionality so we’re in the fjords or 20
minutes out to the ocean
one hour up to the mountain plateaus the
region here is vastly different from the
eastern part of Norway or the northern
part of Norway or Copenhagen or
Stockholm and anything that is coined
Nordic I try to use that as a guideline
for what we do like and it only sounds
stupid because we say well it’s this
dish neo Florrick and if the answer is
yes and great we found a new classic but
if it’s not then you know like it’s not
a it’s not a 100 definite thing but it’s
it’s a nice way of looking at
ingredients and products and techniques
and recipes and say is this natural
for where we are if our diver finds a
lot of mahogany clams then that’s a
product that we should use regardless if
it’s traditional cuisine from this
region or not because we need to utilize
what’s sustainable and around us and we
have the ability to create something
that is for the future I have my diving
gear in the boathouse of my diver
I call him my diver he’s kind of his own
diver but he died he supplies us with
shellfish so he’s my diver so I can put
my diving gear on and and go diving with
them and what we see there is you know I
romantically you know that would be the
inspiration for the dishes or whatever
but I’m not that romantic you go ten
fifty meters down and there’s scallop
crab mahogany clams all kinds of seaweed
all kinds of weird-looking crab and and
starfish and crazy you know sea urchins
and it’s all there and you pick it and
you taste it and all of a sudden you
find something that like you find a a
sea weed that tastes like truffle and
then you take that home and you start
using it the scallops that would get
from Knut among us are diver are always
on the menu in some form the first thing
we use a charcoal grill a lot and these
are the scallop we just split them down
the middle they’re not the biggest ones
but they’re very very fresh I like to
have a little bit of a like a tooth some
Nisour like a bite in the scallop so I
cut it straight down the middle I didn’t
I have a little bit of oil right here
just a drop a little bit of salt the
scallop are naturally very sweet like
when you grill them if you bring out
that sweetness so not too long if you
cook the scallop through it makes it
bounce see and chewy so we just want to
get a little heat it’s very hot so I’m
not going to touch it I’m the kind of a
Executive Chefs so I have very soft
fragile fingers while Justin here and
Vincent they would be able to pull it
off you know we have this contraption
for our grill so it has nice color but
it’s not cooked all the way through but
it’s hot all the way through okay so I
pulled up a plate here to start with the
small dollop of a cucumber seaweed
mayonnaise
arrange the scallop around the many so
that they all touched it a little bit in
when you grab your fork every bite you
take gets a little bit of everything on
the dish it’s annoying
finishing a dish and then being told
that you should have had a little bit of
this a little bit of that a little bit
of this on the fourth you know I have
these cucumbers here and it’s gonna fill
the incision in them this has no effect
except making it a little more laborious
um and and silly but we have some some
grilled cucumber that we marinate in a
dill oil and then we finish it with a
little bit of dill so this is how you’re
able to charge a lot of money for this
visit if you do it at home you can make
a nice dill mayonnaise an acidic
cucumber salad and grilled scallop and
you will basically have the same dish I
got into cooking a little bit through
the back door it didn’t really do
anything I was a no-good useless punk
rock kid that only wanted to party and
by coincidence a friend of mine did some
catering and he asked me to help them I
started writing articles about you know
recipes and cooking and lied and cheated
and of my way through that and
then that led me to be hired on as a
chef
that obviously the restaurant failed and
then I started my proper training so I
lied and cheated myself into cooking and
kind of still do
mahogany clams were these old clams that
have a super intense flavor because they
grow slow and very briny this guy here
you can count how old it is if you count
all these which we’re not going to do
because it is probably up towards 200
years old they are known to be four
hundred years old and you probably won’t
be able to find these at the supermarket
near you
but you can use a clam or maybe an
oyster even a scallop you can use it for
this dish
anyway we stab it right here this is
where he puts his foot out it walks
along the sand there’s two muscles
holding it together fighting my my knife
er one here and then one directly on the
opposite side so you just disconnect
them
and you can open it okay right here
right here
it’s a big clam the size of it gives it
its own set of challenges
I like to clean this the way the
Japanese cleaned some of their clams
which is basically you take off the foot
right here but now now it’s contracted
it’s all super tight that it’s trying to
hide in this show so this Ridge here the
foot it’s very dense
I’ll clean off of this this you can use
for a buck
and then I’ve butterfly it you don’t
have to do this but it makes it a little
milder and more Febuary so now I cut
along the foot it’ll give you three
pieces
then I slice it we get them straight out
of the water so 20 minutes before they
arrived here they were in the ocean I
like serving them raw they get very
chewy if you cook them and also they
have a little bit of a crunch or like an
obtuse in this when they’re raw I have
the grilled cabbage that laughs grilled
some diced raw turnip a flower you’re
hanging blooms we call this in a widget
and I have some seasoned buttermilk I
add a little bit of buttermilk to the
clams the buttermilk gives it acidity
and also a little bit of body rad the
turnip nice tiny bit of salt a bit of
chives a little bit of chopped parsley
give that a little stir then we’ll make
a pile of this in the bottom of the
plate like that we dress the cabbage and
a bit of this buttermilk then we fold
that
around the clamps we take these flower
petals honestly because it makes it look
nice
there we go that’s how you cover up a
mahogany fan with real cabbage the
restaurant is so politically neutral
that you get away with anything we did a
fundraiser for a Gaza Hospital would do
a lot of volunteer work and try to add
some political awareness into the
restaurant so we don’t just use it to
feed rich people I’m going to throw some
garlic and thyme in here you can manage
the butter yourself good job that’s a
good teamwork that’s right never forget
that so we try to be socially aware and
add a bit of anarchism and you know punk
rock mentality into it but hide it under
layers of you know luxury and finesse
[Laughter]
yeah now I would I would love to combine
that being a a nihilist and a chef
[Music]
thanks for watching if you’re ever in
Norway please come check us out at least
vodka here in Bergen
bye-bye you get my smudge when I was in
I was in Tokyo and I bought my wife my
smile like they’re plastic contraption
that pulls your mouth your mouth out so
you can work on your smile so I need to
I feel like I need to do that I need
that okay
hello my name is Christopher can you
make a chilly clap no my name is
Christopher what if I run Lisa
restaurant here in Bergen and we serve
majestic seafood I will show you around
the restaurant my neighborhood maybe a
couple recipes let’s get to it
at least rakia we try to be a very local
seafood restaurant but trying to look
forward instead of looking back at for
addition we’re trying to look at what a
seafood restaurant in Bali and should be
a friend of mine who was I’ve been
working in Copenhagen came up here and
helped open and we were joking like yak
opening you guys all go foraging all the
time you go forage everything for your
restaurants but here in Belgium we go
foraging so we go down to the fjords and
we fuge
our shellfish and seaweed and all that
stuff and one night we were maybe a
little drunk and I wrote it on Twitter
the founder of Neo Florida cuisine aha
and a couple of days later it appears in
a New York newspaper says the
sophisticated neo Florida cuisine of
chef Christopher what if and we’re like
wow ok so now we have to actually deal
with this what has started to actually
mean is that we it’s kind of a micro
regionality so we’re in the fjords or 20
minutes out to the ocean
one hour up to the mountain plateaus the
region here is vastly different from the
eastern part of Norway or the northern
part of Norway or Copenhagen or
Stockholm and anything that is coined
Nordic I try to use that as a guideline
for what we do like and it only sounds
stupid because we say well it’s this
dish neo Florrick and if the answer is
yes and great we found a new classic but
if it’s not then you know like it’s not
a it’s not a 100 definite thing but it’s
it’s a nice way of looking at
ingredients and products and techniques
and recipes and say is this natural
for where we are if our diver finds a
lot of mahogany clams then that’s a
product that we should use regardless if
it’s traditional cuisine from this
region or not because we need to utilize
what’s sustainable and around us and we
have the ability to create something
that is for the future I have my diving
gear in the boathouse of my diver
I call him my diver he’s kind of his own
diver but he died he supplies us with
shellfish so he’s my diver so I can put
my diving gear on and and go diving with
them and what we see there is you know I
romantically you know that would be the
inspiration for the dishes or whatever
but I’m not that romantic you go ten
fifty meters down and there’s scallop
crab mahogany clams all kinds of seaweed
all kinds of weird-looking crab and and
starfish and crazy you know sea urchins
and it’s all there and you pick it and
you taste it and all of a sudden you
find something that like you find a a
sea weed that tastes like truffle and
then you take that home and you start
using it the scallops that would get
from Knut among us are diver are always
on the menu in some form the first thing
we use a charcoal grill a lot and these
are the scallop we just split them down
the middle they’re not the biggest ones
but they’re very very fresh I like to
have a little bit of a like a tooth some
Nisour like a bite in the scallop so I
cut it straight down the middle I didn’t
I have a little bit of oil right here
just a drop a little bit of salt the
scallop are naturally very sweet like
when you grill them if you bring out
that sweetness so not too long if you
cook the scallop through it makes it
bounce see and chewy so we just want to
get a little heat it’s very hot so I’m
not going to touch it I’m the kind of a
Executive Chefs so I have very soft
fragile fingers while Justin here and
Vincent they would be able to pull it
off you know we have this contraption
for our grill so it has nice color but
it’s not cooked all the way through but
it’s hot all the way through okay so I
pulled up a plate here to start with the
small dollop of a cucumber seaweed
mayonnaise
arrange the scallop around the many so
that they all touched it a little bit in
when you grab your fork every bite you
take gets a little bit of everything on
the dish it’s annoying
finishing a dish and then being told
that you should have had a little bit of
this a little bit of that a little bit
of this on the fourth you know I have
these cucumbers here and it’s gonna fill
the incision in them this has no effect
except making it a little more laborious
um and and silly but we have some some
grilled cucumber that we marinate in a
dill oil and then we finish it with a
little bit of dill so this is how you’re
able to charge a lot of money for this
visit if you do it at home you can make
a nice dill mayonnaise an acidic
cucumber salad and grilled scallop and
you will basically have the same dish I
got into cooking a little bit through
the back door it didn’t really do
anything I was a no-good useless punk
rock kid that only wanted to party and
by coincidence a friend of mine did some
catering and he asked me to help them I
started writing articles about you know
recipes and cooking and lied and cheated
and of my way through that and
then that led me to be hired on as a
chef
that obviously the restaurant failed and
then I started my proper training so I
lied and cheated myself into cooking and
kind of still do
mahogany clams were these old clams that
have a super intense flavor because they
grow slow and very briny this guy here
you can count how old it is if you count
all these which we’re not going to do
because it is probably up towards 200
years old they are known to be four
hundred years old and you probably won’t
be able to find these at the supermarket
near you
but you can use a clam or maybe an
oyster even a scallop you can use it for
this dish
anyway we stab it right here this is
where he puts his foot out it walks
along the sand there’s two muscles
holding it together fighting my my knife
er one here and then one directly on the
opposite side so you just disconnect
them
and you can open it okay right here
right here
it’s a big clam the size of it gives it
its own set of challenges
I like to clean this the way the
Japanese cleaned some of their clams
which is basically you take off the foot
right here but now now it’s contracted
it’s all super tight that it’s trying to
hide in this show so this Ridge here the
foot it’s very dense
I’ll clean off of this this you can use
for a buck
and then I’ve butterfly it you don’t
have to do this but it makes it a little
milder and more Febuary so now I cut
along the foot it’ll give you three
pieces
then I slice it we get them straight out
of the water so 20 minutes before they
arrived here they were in the ocean I
like serving them raw they get very
chewy if you cook them and also they
have a little bit of a crunch or like an
obtuse in this when they’re raw I have
the grilled cabbage that laughs grilled
some diced raw turnip a flower you’re
hanging blooms we call this in a widget
and I have some seasoned buttermilk I
add a little bit of buttermilk to the
clams the buttermilk gives it acidity
and also a little bit of body rad the
turnip nice tiny bit of salt a bit of
chives a little bit of chopped parsley
give that a little stir then we’ll make
a pile of this in the bottom of the
plate like that we dress the cabbage and
a bit of this buttermilk then we fold
that
around the clamps we take these flower
petals honestly because it makes it look
nice
there we go that’s how you cover up a
mahogany fan with real cabbage the
restaurant is so politically neutral
that you get away with anything we did a
fundraiser for a Gaza Hospital would do
a lot of volunteer work and try to add
some political awareness into the
restaurant so we don’t just use it to
feed rich people I’m going to throw some
garlic and thyme in here you can manage
the butter yourself good job that’s a
good teamwork that’s right never forget
that so we try to be socially aware and
add a bit of anarchism and you know punk
rock mentality into it but hide it under
layers of you know luxury and finesse
[Laughter]
yeah now I would I would love to combine
that being a a nihilist and a chef
[Music]
thanks for watching if you’re ever in
Norway please come check us out at least
vodka here in Bergen
bye-bye you get my smudge when I was in
I was in Tokyo and I bought my wife my
smile like they’re plastic contraption
that pulls your mouth your mouth out so
you can work on your smile so I need to
I feel like I need to do that I need
that okay
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