I have been driving past BRICOLE for the weeks. Mostly I am in a hurry to pick up Pepa at preschool. (The restaurant is very close to it) So I added it to my "Food Bucket List".
Lucky me, Berlin Food Week organized a "Stadtmenü or City Menu" on the topic "Mushroom Parade" with over 60 restaurants, including BRICOLE, offering the opportunity to get to know the city in a new culinary way. Whether regional noble mushrooms, exotics from Asia or noble truffles. Whether three or four courses, with or without wine accompaniment, whether gourmet restaurant, down-to-earth classic, vegetarian restaurant or innovative newcomer, each of these restaurants interpret the motto for itself and implements it in the sense of its individual kitchen line.
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 BLEND opened its doors last month in Charlottenburg and I was invited to an extraordinary opening event. The invitation said something about Charlottenburg, Bulli and Berlin. To be honest, it was Berlin Food Week so I really didn't had the time to read the invitation properly, but that was actually good, as I had no idea what was expecting me.
 Last Sunday I was invited to a blogger dinner at Brasserie Colette. I was super excited because most of the guests were my friends; like Maria and Sophia from IN SEARCH OF, Maria and Philipp from Herz & Blut and Sissi from Eating in Berlin.
I was so happy to finally try more of this restaurant. Last year at Berlin Food Week´s Food Clash Canteen, I got to try the Salad Nizza made by Dominik Obermeier from Colette...So I was very curious about the rest of the menu.  Sriracha glazed Wings Korean style, sweet and spicy - Our Favorite of that day America has the Olsen Twins, and Berlin Food scene has the Power Twins Sophia & Maria. From collaborating with Mit Vergnuegen to This is Jane Wayne and much more! But we were all wondering: When are they going to start something on their own?
And after months of planning and thinking, together with Kai, IN SEARCH OF was born. But IN SEARCH OF is more than a food blog, but lifestyle, travel, Fashion, Fitness, you name it!  Happy to carry a lamb for the first time I was so happy when the invitation came home. A big box full with fresh fruits, vegetables and loads of ham in different variations. The only thing it said was: You are invited to Tynset, Please let us know if you will stay overnight. The train leaves at 8am and let us know if you have any food allergies." I answered right away that I will stay for the night and I cannot eat gluten.. The Day arrived and all bloggers were already on the right track, And we left to Tynset. I had never been that north before.  Breakfast in the Train We had a welcome pack with food and drinks and coffee. We drove for hours until we got to Tynset. Thank god the breakfast included glutenfree muffins made by KitchnQueen. We we several Food Bloggers and we were very excited to see where we were going to. When we finally arrived at Nortura.  Food Bloggers at Nortura Nortura is the company that makes products like Gilde, Prior & Æra in Norway. TynsetSpekemat med eller uten ben. Her på Tynset har vi spesialisert oss på begge deler. We got a great lunch including their best products, all of them from 9 to 24 months aged hams. Delicious! And then we went to the ham factory facilities.  Aera 14 month aged pork ham, Santa kristina neck 9 months aged , Long matured fenalår 12, Pancetta, Ytrefilet 9 months aged, Santa Kristina 24 months aged.  All suited up to make our own Fenalår  Got my own lamb leg  Made my very first own Fenalår We learnt how to make Fenalår. I could say it is the "Pata Negra" from Norway. It is a lamb leg covered in salt and aged on salt for 6 months. After that we went around the factory and saw all their products. The smell was amazing... Even after eating a full plate of charc, I wanted to bite once of those legs hanging around.  KitchQueen surrounded by ham  After learning all about ham and matured meat, we were driven to the lamb farm. We got to see sheep and met the shepherd. we were gonna stay at the farm for the night and awaiting us was a great a 4-course meal made with their products.  I had no idea lambs were that big nor that they looks so crazy.  50064 was my new friend.. baby lambs are so cute and tiny.  Risotto with chanterelle and Fenelår and ramson oil  Santa Kristina Calf filet with gnocchi and funghi sauce  Santa Kristina ham chips with milk ice cream, beer syrup and dried blueberries.  Blueberry Panacotta. At the end of the evening, I asked the farmer if I could touch a baby lamb... and my dream to carry one was fulfilled.
We had some OMA wines and went to bed. It was so weird that the sun never really set. Next day we had breakfast and drove back to Oslo. By christmas my Fenalår will be ready and delivered. I hope it will make it all the way to Germany as I am living in Berlin now. I cant wait!  We got invited to a tasting menu dinner with whisky pairings by Diageo - the world's largest producer of spirits. The Mortlach whisky, famous for it's rich and powerful taste, has been off the market for a long while. Now, it is back, and that was to be celebrated at the newly opened hunting lodge at Løvenskiold shooting range outside Oslo.
 A blind tasting of Bordeaux red wines at Restaurant Ni&Tyve during an early spring afternoon. We love wine, we love Bordeaux and the restaurant was unexplored by us so far. Blind tasting of wine sounds easy, right? You taste, and you either like it or not, no? Well, it's not quite that simple. We also had to describe the smell and taste, guess the area (if we could) and rate them.
 Pop-up restaurant! The word is so hot it hurts. Still a fairly new concept in Oslo, although the trend is slowly and steadily growing thanks to influence from cities like Copenhagen and Stockholm. Svinepels is a new pop-up restaurant that caught our interest earlier this year. When they announced a dinner atSeeds in Oslo a month ago, with a 10-course tasting menu and drinks to match, we just had to go check it out. Seeds is a backyard bar and club, and is part of Mesh - the coworking space in Tordenskiolds gate. They have a lot of events, concerts and DJs playing. The musical element of this evening was Jay Nemor.
 Kulinarisk Akademi, the culinary academy, offers a variety of cooking classes in Oslo. We attended a course called "basic modern cooking techniques" in Mathallen a few weeks back. Our expectations in advance were greatly exceeded. Not only do you get to learn cooking techniques by highly skilled chefs, but you also get to enjoy a 10-course meal that easily lives up to some of the best restaurants in this city. A great combination for two foodies.
 Brygg Magasin is a relatively new Norwegian magazine about coffee. The name translates to "Brew Magazine" and targets a small, but growing, niche of people who are passionate about the black gold. The first two issues were printed last year, and they've published two more in 2015 so far. In the latest issue, #02/15 in stores now, we are featured in an article about making breakfast & coffee in the morning.
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Restaurants.Here you can find all the restaurants I visit and frequent. From Berlin to Helsinki and from Oslo to Lima. Archives
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