Andreas visits Bergen in Western Norway, where he meets up with local chef Christopher Haatuft to collect oysters and wild scallops. Then, he makes a trout tartar and a smoked trout dish, served with a bitter-sweet summer salad. Finally, Andreas prepares a trout burger with onion compote and coleslaw.

Back in the mountain region of Valdres, Tina makes fried fudge cheese with cloudberries and parsley. As the main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with Cognac raisins.

Back in the mountain region of Valdres, Tina makes fried fudge cheese with cloudberries and parsley. As the main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with Cognac raisins.

Andreas visits Bergen in Western Norway, where he meets up with local chef Christopher Haatuft to collect oysters and wild scallops. Then, he makes a trout tartar and a smoked trout dish, served with a bitter-sweet summer salad. Finally, Andreas prepares a trout burger with onion compote and coleslaw.

Back in the mountain region of Valdres, Tina makes fried fudge cheese with cloudberries and parsley. As the main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with Cognac raisins.

Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for the main course, she makes a glazed pigeon breast with vinegar pork belly and beets.

Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for the main course, she makes a glazed pigeon breast with vinegar pork belly and beets.

Andreas travels to the port town of Skien in Eastern Norway, the hometown of Norway's most important playwright, Henrik Ibsen. To honor this, Andreas uses recipes from the 19th century to make herring salad and a dessert made with buttermilk. For the main course, he goes hunting and prepares a tasty dish of wild duck cooked over an open fire and served with seasonal vegetables.

Andreas travels to the port town of Skien in Eastern Norway, the hometown of Norway's most important playwright, Henrik Ibsen. To honor this, Andreas uses recipes from the 19th century to make herring salad and a dessert made with buttermilk. For the main course, he goes hunting and prepares a tasty dish of wild duck cooked over an open fire and served with seasonal vegetables.

Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for the main course, she makes a glazed pigeon breast with vinegar pork belly and beets.

Andreas travels to the port town of Skien in Eastern Norway, the hometown of Norway's most important playwright, Henrik Ibsen. To honor this, Andreas uses recipes from the 19th century to make herring salad and a dessert made with buttermilk. For the main course, he goes hunting and prepares a tasty dish of wild duck cooked over an open fire and served with seasonal vegetables.

Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and Cognac, and Norwegian salmon with warm grapes and crown dill. To celebrate French cheese, Tina serves warm brie with grilled tomatoes, honey and lemon.

Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and Cognac, and Norwegian salmon with warm grapes and crown dill. To celebrate French cheese, Tina serves warm brie with grilled tomatoes, honey and lemon.

Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and Cognac, and Norwegian salmon with warm grapes and crown dill. To celebrate French cheese, Tina serves warm brie with grilled tomatoes, honey and lemon.