We visited Atelier Oslo's Cabin at Norderhov, Norway, to shoot an entertaining story for our December issue (W* 189), nestled in Krokskogen forest. Photography: Benjamin Kempton

在我们12月的娱乐故事“挪威力量”中，我们把它举到H nefoss，以庆祝挪威的烹饪复兴。在位于诺德霍夫(Norderhov)的Atelier奥斯陆设计的小木屋里，它的内饰由沃尔纸业(Wallfile)的老将本杰明·肯普顿(Benjamin Kempton)和梅琳娜·基斯(Melina Keays)设计，我们招募卑尔根厨师克里斯托弗·哈图夫特(Christopher Haatuft)

哈图夫特在世界各地的许多餐厅工作过，包括斯通谷仓的蓝山餐厅(Blue Hill)，以及纽约的蓝山餐厅(Blue Hill)。如今，哈图夫特回到了他的家乡莱斯弗尔基特餐厅(Lysverket)。在那里，他彻底改变了传统的挪威美食，开创了一种被称为“新费约尔迪奇”(Neo-Fjordic)的新形象。哈图夫特利用他的专业知识采购最新鲜的原料，从挪威北部的潜水员罗德里克·斯隆那里找到了海胆来拍摄我们的照片。哈图夫特将这种本地配料与一种熏牛奶布丁和纳斯图尔托·普尔埃(Nasturtiumpurée)结合在一起，形成了一种美味的现代菜肴。

在所有真正令人印象深刻的手势中，有一些古老的诺威格特色菜，比如品奈可特(Pinnekj Tt)(烤羊排)，他用墙纸设计的烤羊排，用传统的卢塔帕加·普尔埃(rutabaga purée)装饰。他从罗福腾渔区采购了年迈的盐鳕鱼，治愈了两年多，并准备了三种方法。即使是冰淇淋也令人印象深刻，它的牛奶和奶油来自同一品种的奶牛，配以斯堪的纳维亚棕色奶酪焦糖。

HautuFT对挪威烹饪生活的热情继续在他的新项目中引起共鸣，这是一个名为“LysVelk的朋友”的宴会系列。这些事件邀请了行业专家，从历史学家到设计师，充分体验Lysvertket真实的诺维吉亚饮食文化。HaaTuFT将客人带到地区餐馆，带领他们从山到海里觅食探险，然后为他们烹调配料。LysVeltKET以独特的热情招待了一个全新的水平，把卑尔根放在了国际美食地图上。

Bergen chef Christopher Haatuft, pictured here putting the finishing touches on his smoked wild salmon canapé, was enlisted to conjure up a gastronomic picture of the Scandinavian nation. Photography: Benjamin Kempton

Left: a picture perfect serving of single cow ice cream with cheese caramel and apple is ready to be shot. Right: Haatuft puts us in his shoes as he sautées mushrooms against the striking backdrop of the surrounding forest. Photography: Christopher Haatuft  

The ingredients to create an inviting table display are laid out in preparation. Photography: Benjamin Kempton

Although each dish had its own legs to stand on, all hands were on deck to prepare Haatuft's canapés. Photography: Benjamin Kempton

Haatuft melts sugar and butter to make his delectable brown cheese caramel. Photography: Benjamin Kempton

From top: cured lamb draped over juniper branch, smoked wild salmon and reindeer and oyster tartare. Photography: Benjamin Kempton

Our December issue's entertaining story, 'Norse Power', was masterminded by Wallpaper* veterans Benjamin Kempton and Melina Keays, with an exquisite menu by Haatuft. Photography: Ester Grass Vergara

A spread from the story features age-old Norweigian specialties, like pinnekjøtt (cured lamb ribs), which he designed with Wallpaper*-sanctioned clean glazing and adorned with a traditional garnish of rutabaga purée. Photography: Ester Grass Vergara

After stints at many restaurants worldwide, including Alinea in Chicago and Le Chateaubriand in Paris, Haatuft has now settled back in his hometown at the restaurant Lysverket (pictured). Photography: Line Thit Klein

At the Bergen locale, Haatuft has revolutionised traditional Norwegian cuisine and pioneered a new incarnation some call 'Neo-Fjordic'. Photography: Line Thit Klein

keywords:Christopher Haatuft, Nordic cuisine, food, lifestyle, travel, Norway, recipes

关键词：克里斯多夫·哈图夫特、北欧美食、食物、生活方式、旅游、挪威、食谱