What The World Eats
— Multicultural Dining

What happens when Food Studio teams up with the Nobel Peace Centre to create a feast amongst the 25 pictured families in the “What the World Eats” exhibition? We invited our guests to explore an extraordinary space and get to know how food travels across the world, landing on our plate.

It is a wet day in Oslo. The evening is dimming outside of the Nobel Peace Centre and bypassers are rushing to get home. Coincidently it is Valentines Day and slowly our bunch of 55 guests is filtering through the front door. But tonight is not about staring into only one set of eyes – we’ll be feasting amongst the 25 exhibited families from all over the world, right in the middle of the “What the Word Eats” exhibition.

Inside waits hot apple gløgg and roasted nuts, coated with sumac and curry. Every member of the nut-nibbling crowd is handed a card illustrated with either a fish, porridge or french fries.  In the kitchen, chef Diego Virgen from Mexico, currently based in Copenhagen and working with Food Studio friends like I’m A Kombo and Madeleines Madtheater, is pouring subtle tangerine vinaigrette into nifty, industrial-looking atomizer bottles. What on earth is going on?

Our second course is brought out and introduced by Diego. – This is skrei (arctic cod) in season, marinated in licorice infusion, with grilled organic root vegetables and a roasted leek sauce. Served on large sharing plates, the guests are interacting, like a family. – Would you like some more? Did you try the sauce? Oh, the sauce! And what about the vegetables? So tasteful! Have they only been roasted? The waitress assures us that more food is on its way.

The cod is delivered fresh from Frøya Sjømat, and is just that: mindboggling fresh. The fish melts in our mouths, making everyone swear on cooking more fish at home. – Anybody want more?

For the dessert, seasonal blood oranges are used. This time of year, late winter, they are extra tasty – subtly acidic and splendidly juicy. This orange fellow has the leading part in the dessert; a galette topped with sliced multicolored blood oranges, crème anglaise and rose pepper. Accompanied by neatly temperatured, organic Ethiopean coffee roasted and brewed by Supreme Roastworks, it is a perfect ending note to the meal.

Photos by: Asaki Abumi

Text by: Ingvild Telle