Paul Hasbargen

I’m a German chef currently cooking in Norway, obsessed with experimenting - especially with fermentation. This page is all about bold flavors, creative twists and serves as a documentation of my projects.

Recipes

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Beetroot barley „Risotto“
Cherry blossom & beetroot kombucha
Chicken Dashi
Rhubarb Tarte Assembly
Leek oil
Langoustine preparation
Blueberry galangal sorbet
Chili oil
Smoked kombu morel cream
Langoustine kombu glaze
Lemon verbena vinegar
Jerusalem artichoke puree