{"id":32606,"date":"2024-01-10T15:22:41","date_gmt":"2024-01-10T15:22:41","guid":{"rendered":"https:\/\/lofotenseaweedcompany.com\/?page_id=32606"},"modified":"2024-11-28T14:45:51","modified_gmt":"2024-11-28T14:45:51","slug":"kokker-samarbeidspartnere","status":"publish","type":"page","link":"https:\/\/lofotenseaweedcompany.com\/no\/kokker-samarbeidspartnere\/","title":{"rendered":"Kokker og Samarbeidspartnere"},"content":{"rendered":"\n
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Kokker og Samarbeidspartnere<\/h3>\t\t\t\t\t

Vi er stolte av \u00e5 se tangen v\u00e5r p\u00e5 menyen noen virkelig fantastiske restauranter. Vi er privilegerte som kan forsyne noen av Norges fineste restauranter med v\u00e5re eksepsjonelle r\u00e5varer, samt Michelin-stjerne kokker over hele Europa.<\/p>\t\t\t\t\t Se katalogen v\u00e5r<\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/mask><\/g><\/svg>\n\t\t\t<\/div>\n\t\t\t

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V\u00e5r t\u00f8rket tang kan leveres hel eller malt, og har et stort utvalg bruksomr\u00e5der i et profesjonelt kj\u00f8kken. H\u00e5ndh\u00f8stet fra det rene, n\u00e6ringsrike vannet i Lofotens skj\u00e6rg\u00e5rd, er tangen v\u00e5r av eksepsjonell kvalitet, og vi inviterer deg til \u00e5 utforske dette nye smaksspekteret.

Hvordan bruker jeg tang?<\/a><\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n<\/div><\/div>\n\n\n\n

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\n\t\t\t\t\t\t\t\"Baked\t\t\t\t\t<\/div>\n\t\t
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Kvitnes G\u00e5rd<\/a><\/h3>\t\t\t\t\t\t\t\t

Halvar Ellingsen<\/h4>

«Halvar has worked for several of the finest restaurants in Norway; Bagatelle, Head chef of Palace Grill, Sous chef of Ylajali and Arakataka. He was on the National Culinary Team, had won the National Culinary Championship, and been awarded culinary prizes. He longed to do something different. Build something from scratch. Kvitnes farm had all the potential. With ambitious land owner Helge M\u00f8rck on board, his relentless approach was facilitated for.»

P\u00e5 bildet: Bakt torsk, frityrstekt surdeig, cider og tr\u00f8ffeltangsaus.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Restaurant Ceto<\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Mauro Colagreco<\/h4>
«Convinced of the benefits of short circuits and strong links he has forged with nature, chef Mauro Colagreco is committed and develops a Circular Gastronomy in the respect of nature’s cycle. He has been able to break the codes and is working relentlessly to participate in the environmental transition. A chef without borders, constantly on the move, he rubs shoulders with excellence in all its simplicity.»

P\u00e5 bildet: Kombu-modnet tunfisk med XO-saus og tr\u00f8ffeltang.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"kombu-matured\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n\n\n\n
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\n\t\t\t\t\t\t\t\"\"\t\t\t\t\t<\/div>\n\t\t
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Team Norge, Bocuse d’Or \u00c5rets Kokk (2017, 2019, 2023)<\/h3>\t\t\t\t\t\t\t\t

Fillip August Bendi<\/h4>

P\u00e5 bildet: \u00d8ster i tanggele med epler, pepperrot og dill, toppet med syltet dulse.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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TAK Oslo | TAK Stockholm <\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Frida Ronge<\/h4>
«The restaurant in Oslo has the same concept as in Stockholm with Nordic-Japanese gastronomy. The dishes show unique combinations with Norwegian and Japanese cuisine, where I am inspired by unique Norwegian ingredients such as dried cod, bokna fish, seaweed, and brown cheese.»

P\u00e5 bildet: Sj\u00f8kreps med tangsalt og en safran-yuzu-emulsjon.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"langoustine\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n\n\n\n
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\n\t\t\t\t\t\t\t\"scallop\t\t\t\t\t<\/div>\n\t\t
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Holmen Lofoten<\/a><\/h3>\t\t\t\t\t\t\t\t

Richard Cox<\/h4>
«Our local surroundings provide an incredibly rich selection of fauna and flora, and our kitchen team with Richard Cox at the helm is always on the search for locally available produce. Coalfish, cod and halibut, seaweed, wild mushrooms and berries, snow hares, grouse and lamb (to name but a few) mean that this unique landscape dictates our daily menus.»

P\u00e5 bildet: H\u00e5nddykket kamskjell med lagret lammefett og tr\u00f8ffeltang.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Lofoten Food Studio<\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Roy Magne Berlund<\/h4>
«Being an innovator can be very demanding. The constant chase, the liberating feeling of\u00a0finding the solution and making the decisions by yourself, it is so incredibly satisfying!\u00a0With this as a backdrop, I have restored a small outhouse in my garden and turned it into a\u00a0private restaurant and culinary playground where I can discover myself.»

P\u00e5 bildet: T\u00f8rrfisk og jordskokkterte med tr\u00f8ffeltang.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"stockfish\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n\n\n\n
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\n\t\t\t\t\t\t\t\"assorted\t\t\t\t\t<\/div>\n\t\t
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Restaurant Rest<\/a><\/h3>\t\t\t\t\t\t\t\t

Jimmy \u00d8ien<\/h4>
Despite his young age, Jimmy already has experience from Palace Grill in Oslo, the Culinary Academy, the cookery team, Bocuse d’Or as \u00d8rjan Johannessen’s commis when he took gold in 2015 and also worked for Regis Macron in France.

P\u00e5 bildet: Diverse tang.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Omakase Oslo<\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Vladimir Pak<\/h4>
«Chef Vladimir Pak, awarded the gold medal in the World Sushi Cup 2017, is one of the most influential sushi chefs in the world at the moment. He combines his love for tradition together with his innovative skills to offer you a world class sushi experience. Omakase means \u201ctrust the chef\u201d\u00a0and chef Pak and his team seeks to continue the Edomae tradition of the local by using only the finest sustainable ingredients available, mainly from Norway, combined with Tokyo cuisine.»

P\u00e5 bildet: Torskeceviche med kaviar, rogn og tangolje.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n\n\n\n
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\n\t\t\t\t\t\t\t\"whale\t\t\t\t\t<\/div>\n\t\t
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Einer | Einv\u00e6r<\/a><\/h3>\t\t\t\t\t\t\t\t

Svein Trandem<\/h4>
«Our menu is our take of Norwegian flavours. Everything that ends up on your table comes from farmers, growers or produce that is sourced here in Norway with sustainable standards and animal wellbeing as a priority.»

P\u00e5 bildet: Hvalsalat med l\u00f8vstikke, nori og strandurter.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Nila<\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Dr. Sakirat Waraich<\/h4>u
«Sakirat Waraich\u00a0is a London-educated dentist whose passion for food led her to MasterChef\u00ae shown on Norwegian television screens in 2020. Her unique way of letting locally produced Norwegian ingredients coexist with traditional Indian flavours has gained acclaim and popularity wherever she goes.»

P\u00e5 bildet: Tang laksetartar chaat.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"salmon\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n\n\n\n
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\n\t\t\t\t\t\t\t\"potatoes\t\t\t\t\t<\/div>\n\t\t
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Naustholmen<\/a><\/h3>\t\t\t\t\t\t\t\t

Randi Skaug<\/h4>
«Randi Skaug is a Norwegian adventurer, author, lecturer and inspiration. She became the first Norwegian woman to climb Mount Everest, 20 May 2004. It is said of Randi Skaug ‘that there is no hope for anyone who is not inspired by her.'»

P\u00e5 bildet: Nypoteter med dill og tangsalt.<\/p>\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Fangst at Hattvika Lodge<\/a><\/h3>\t\t\t\t\t\t\t\t\t\t

Simon Ids\u00f8<\/h4>
«We serve authentic dining experiences of high quality \u2013 always with a big smile. Our main goal is to produce good and traditional food from local suppliers, while focusing on what the sea in Lofoten provides for the season.»

P\u00e5 bildet: Skrei med Arctic Ocean Greens og tangolje.<\/p>\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t\"cod\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":239,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-no-title.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-32606","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/32606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/users\/239"}],"replies":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/comments?post=32606"}],"version-history":[{"count":10,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/32606\/revisions"}],"predecessor-version":[{"id":35382,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/32606\/revisions\/35382"}],"wp:attachment":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media?parent=32606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}