Tom Victor Gausdal (right) and a colleague compete in the 2008 culinary Olympics in Erfurt, Germany, with a bouillabaise of scallops, crayfish, salmon, clams, shrimps and mackerel in its own juices, served with croutons and a spicy rouille. Photo: Tom Haga.
Norwegian Cooks Bring Imagination to the Table
Norwegian cuisine [...]