Private event

Our menu is a scientifically and historically insufficient narrative of the seafood we ate, currently eat and should eat in the future, based on our totally subjective and argumentative point of view. We feel a need to blend the obvious want for delicious and interesting dishes with sustainability beyond the obvious. We all agree that we don´t want to pollute the fjords, overfish the oceans or contribute to modern day slavery, but how does that translate to day-to-day choices that still respects the fact that by 2050 up towards 2 billion people will live in low income urban centers far removed from the coast. As children, our brain needs marine fatty acids to develop properly, and this traditionally comes from seafood. Should we all eat line caught, day boat fish from sustainable wild stocks? Will we all eat organic, heirloom varieties of vegetables from small family owned farms? Do we all agree on what is the "right" way of eating, preached by the uncontested big men of gastronomy or high priestesses of nutrition? The menu is divided in three parts. First, we explore a small part of our rich heritage of arctic, conserved seafood. Our conservation history could be divided in three species - cod, herring and salmon, each with specific conservation traditions. For this menu, we focus on cod. A mix of dry cold air and/or salt has made us able to utilize one of the worlds most sustainable sources of wild food, the Skrei stock of cod migrating from the Barents sea to Lofoten yearly to spawn. After our story about cod, we´ll look at fishery today from our vantage point of Øygarden, the islands outside Bergen. This is where we pick up shellfish from our friend and diver Knut Magnus Person and is an area where people still fish more or less the same way they have been for a century. The dishes will reflect Lysverket and Christopher Haatufts international inspiration and staffing and is a hyper local comment on sustainability seen from a fine dining restaurants perspective. Lastly, we´ll propose some ideas of what we hope the conversation and focus for the future of seafood will be. We need to look beyond the buzzwords of local, small scale, heirloom and organic and see what makes a real impact at large scale. In our view, the solution to our broken food system does noe come from the farmers market or the Michelin restaurants, it comes from industrial scale change, sadly led by profit. The food systems are so depleted and broken that no amount of hippy grown, juicy tomatoes will change it, but rather the big corporations are seeing higher profit in hopefully more sustainable products. As chefs and foodies, we can hopefully assist in educating ourselves on the coming revolution and through persistent guerilla activism inspire this change to be equitable, delicious and actually sustainable on all levels.