All posts filed under: PROJECTS

RESTAURANT: VINLAND BRASSERIE

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Vinland is an elegant and informal brasserie in one of Oslo’s most beautiful buildings, the former US embassy, designed by the renowned architect Eero Saarinen. I have teamed up with Fredensborg to collaborate on all the restaurants in the building. This has been a labour of love for me, working with Chef Charif El Messaoudi to combine influences from his native France with American influences and Norwegian ingredients and flavours. At the heart of the restaurant is our South Bend broiler at 800 degrees C /1400 F. Chef Charif El Messaoudi combines influences from his native France with American influences and Norwegian ingredients and flavours. The restaurant has many different zones and is well suited for celebrations, romantic dinners, coming together or friends, large parties in our auditorium – or just a glass of wine in the bar. We are open for lunch and dinner all week, and we invite for brunch in the weekends. If you are planning a business dinner or meeting, our Secret room can seat 16 people with full privacy, and …

Dinner in Rome – The History of the World in One Meal

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“Andreas Viestad has written a fascinating, thought-provoking and funny book about the importance of food in history.” – Alice Waters “As enchanting as it is fascinating: Andreas Viestad has a calm gift for evocative scene-setting, story-telling and, crucially, for making and exploring connections that brings everything, illuminatingly to life.” – Nigella Lawson Incredibly happy that my labor of love A Dinner in Rome will now be published in English, by non-less than Reaktion Books! http://www.reaktionbooks.co.uk/display.asp?ISB=9781789146745 A few words on the book: «There is more history in a bowl of pasta than in the Colosseum or in any other historical building», writes Andreas Viestad in Dinner in Rome. While enjoying a typical Roman meal in a classic restaurant Viestad takes us on a culinary journey, dish by dish, through world history and the history of The Eternal City. This is a book about how a small village in an unlikely place became the center of the greatest empire the world has seen. About the role wheat and salt played in that transformation, how the taste of …

NEW SCANDINAVIAN COOKING

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For the past years I have had a peculiar hobby: I have been the host of the public television series New Scandinavian Cooking, produced by TellusWorks. The show had been a runaway success. It was originally scheduled to air on public television (distributed by American Public Television), and I am not sure we really knew what we started. APT wanted new seasons, the series was also aired by BBCFood, RTL in Germany, RAISat in Italy, Cuisine TV in France, and many more – a total of more than 60 countries. I have been the host of ten seasons of New Scandinavian Cooking, and in addition to that we have made seasons from Sweden with Tina Nordström and Denmark with Claus Meyer. The show is all about embracing the ingredients of Scandinavia and it is all shot on location. The aim is to get as close to nature and the ingredients as possible, by fishing the fish we are going to cook with, foraging for mushrooms and wild herbs, and what sets it apart from many …