Norwegian chefs prepare nouvelle cuisine

(8 Mar 2010) Alta (Finnmark county), 6-7 February 2010 1. Various of Alta fjord 2. Pan across Sorrisniva mountain restaurant 3. Various of people dining at restaurant 4. Various of chef preparing elk dish 5. Various of chef serving dishes at table 6. SOUNDBITE (English) Jonny Trasti, chef "We have a lot of good wild food from the area we use. Local herds of reindeer, elk, for example. We have very good fish; we have a very long coast in Norway. We have very different sort of fish from very cold water to a little bit warmer water in the south. So there are very big changes in what's in the sea. And we use local vegetables and herbs." 7. Various of people eating 8. SOUNDBITE (English) Heidi Skenkje, vox pop "I notice that the cook(ing) here is very different from Oslo. The surprise here is that he uses more different kind of tastes and it's very good." 9. Various of downtown 10. Wide of Rica Hotel exterior 11. Various of chef preparing king crab dish 12. SOUNDBITE (English) Oyvind Hatlohol, chef "I think that it is going to be very known in Europe and the rest of the world. Because we have this king crab and another ingredients in the big competition 'Bocuse d'Or' in Lyon. So the chefs in restaurants around Europe are getting their eyes up (eyeing up - learning about) for these good ingredients. They are taking it to their restaurants and then it's being more and more famous among common people. But it takes time." 13. Various of chef embellishing king crab dish 14. Various of waiters serving table 15. Wide of town 16. Mid of residential house 17. Various of family preparing reindeer and vegetables for evening meal 18. SOUNDBITE (English) Monica Ratama, vox pop "Today I made a dish, a meal, with reindeer, with small pieces of reindeer cooked with salt and pepper. And then I put some cream on top which makes a sauce. And with vegetables and potatoes. That's very nice I think." 19. Various shots of mother and son laying the table LEADIN: From reindeer steak to saut�ed king crab, the cuisine from the Norwegian county of Finnmark is a marriage between simplicity and the best raw ingredients from the arctic region. STORYLINE: The city of Alta - capital of Norway's northernmost county - stands at the end of a fiord of the same name. The icy cold water of the Norwegian Sea and the arctic tundra produce some of the best fish and game meat in the world. The restaurant at the mountain resort of Sorrisniva is one of the finest in the area. Every evening chef Jonny Trasti prepares traditional and 'nouvelle cuisine' Norwegian dishes for those wanting to enjoy a dinner in a wooden cabin during the arctic winter. Trasti is preparing a starter with reindeer, a popular meat in northern Scandinavia. The fatty reindeer meet is pan fried in a brandy reduction at a high temperature, cooking the outer layers, but leaving the centre of the steak almost rare. Saut�ed spinach from a greenhouse farm in Southern Norway helps to balance both the flavour and the co