When I heard I was going to be with #Kultour in Provence making food with lavender, I got super excited. And my first idea was chicken with lavender syrup. Lavender is not the most known herb in the culinary world. Many people and some known chefs do not like using it because sometimes it can overpower the food and taste like soap.  But I have never had that problem when cooking with lavender. The main thing is not to use too much and not use it directly like a seasoning. Instead; make a syrup or make a tea of it. Lavender is from the family of rosemary and you can easily use lavender in stead of rosemary in every recipe. Just try it! ​

​When I first got asked about making a new version of fårikål, I had no idea what that dish was... Of course translated directly it is lamb and cabbage, but I never got the opportunity to try it in the last 4+ years I lived in Oslo. And that was the main idea, Norwegians almost never invite you home to try Norwegian food, and you cannot find many Norwegian restaurants in Oslo. 

I did my research, and invited a friend of mine to be the test rabbit for me. I made the recipe as it said in many online sites and it tasted like fårikål. But that wasn't the challenge I had. The challenge was to make this dish a bit gourmet, a bit different. Le's make Norwegians want to invite their friends and show them what Norwegian cuisine is all about!

So I decided to deconstruct it!

On my third trip with #Kultour I went to Roquefort to see how Roquefort cheese is made. As some of you saw in the "behind the scenes" in the latest Vlog, I was really in the town of Roquefort. It was incredible to see the natural caves where the bacteria comes from and how this famous cheese is made.

The boys asked me to make a recipe that includes Roquefort cheese, and since the weather is getting warmer I thought why not make a fresh tartar? With a twist, though! I didn't want to make it in the regular traditional way, but in stead used ingredients like quail eggs and figs.