Turning Food Waste Into a Fine Dining Experience - Rest in Oslo is Redefining Sustainability

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Күн бұрын

“Rest” means leftovers in Norwegian, and that’s exactly what the chefs at restaurant Rest are using in their tasting menu. Chefs Jimmy Øien, Mads Revheim-Skjolden, and Christopher Christiansen work from a strict zero-waste philosophy and use ingredients that no one else wants. Leftovers. Waste. Parts of an animal that are typically not used. Parts of a fish that are often thrown back into the ocean. Ugly/imperfect produce. It’s one of the most sustainable restaurants we’ve been to, and one of the tastiest too. One man’s trash is another man’s treasure, and Rest makes gold out of food that otherwise would’ve gone to waste. Even the plates and ceramics here are made from leftover clay!
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Book your meal at Rest: www.restaurantrest.com/
Menu: 1750 NOK ($196 / €166)
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Disclaimer: This video was sponsored by Augusta Arnesen.

Пікірлер: 57

@amyorr6270 3 жыл бұрын

Such a great concept- and I love how they carried it out throughout the restaurant, from leftover food to leftover plates and glasses ...even the clothing worn by servers!

@andersandkaitlin 3 жыл бұрын

Yeah, crazy how far they take the concept, right?

@mayalauzon6242 2 жыл бұрын

U guys sisters?

@naureenshaikh2854 3 жыл бұрын

Always adored your videos.I'll pray that you get more subscribers because your work is really amazing and people need to recognize good work. Love from India. ❤

@andersandkaitlin 3 жыл бұрын

Thanks for your support!

@dannyzep92 3 жыл бұрын

Straight up inspiration for me and my friend and the type of cooking we want to do

@andersandkaitlin 3 жыл бұрын

Amazing to hear!

@maniswolftoman 3 жыл бұрын

Now’s the time, brother. Unfortunately lots of our brethren are closing, but that opens up the opportunity to buy space and do something totally different and new.

@ParadoxxxFTW 3 жыл бұрын

Love the concept of the restaurant. It could be more commonly used in nowadays restaurant, besides being fancy and serving banging food, you could also help the planet. That's what I do at home - every bit of ingredients is being used for purees, stocks etc.

@andersandkaitlin 3 жыл бұрын

Luckily, we see a huge sustainability trend among Nordic restaurants!

@horsehelp4you 3 жыл бұрын

It’s crazy that beautiful produce doesn’t get used because it’s not “up to standard” the best carrots and tomatoes I’ve had are funky shaped from our garden. It’s not the appearance just the substance that matters. A lesson only fruits and veggies could teach us 😅

@andersandkaitlin 3 жыл бұрын

Exactly!

@naveenjiarun 3 жыл бұрын

Truly amazing! I have been enjoying your videos over an year! Truly exceptional! Greetings from Canada!

@andersandkaitlin 3 жыл бұрын

Glad you like them!

@erikkarlsen5675 Жыл бұрын

My first visit 20 days ago. Love the place, its fantastic. Congrats to Jimmy Øien that last year won young chef award from Guide Michelin.

@andersandkaitlin Жыл бұрын

Glad to hear that!

@DonaldLOrr 3 жыл бұрын

Great Earth Day rewatch!

@andersandkaitlin 3 жыл бұрын

Thanks for the support, Don! 🙏🏻

@kayefouxe6502 3 жыл бұрын

Wow don’t take this the wrong way but you guys are brave... I never would have imagined. Beautiful plates💋. Safe travels!

@andersandkaitlin 3 жыл бұрын

Thanks!

@conceptinfinitum1989 3 жыл бұрын

Amazing and laudable concept. I hope this creates ripple effects of others emulating to save food waste.

@andersandkaitlin 3 жыл бұрын

This is the future!

@pierrekrantz5370 3 жыл бұрын

Finally another video, thank you so much. I almost had withdrawl from it beeing so long ;)

@andersandkaitlin 3 жыл бұрын

Haha, thanks for this amazing feedback. We're only able to publish a new video every two weeks (both costly and time consuming to make), but maybe one day we'll be able to put out one video per week.

@ivanbonev9531 3 жыл бұрын

Great concept! Respect for this guys ;)

@andersandkaitlin 3 жыл бұрын

Moto Adventure Norway awesome, right?

@maniswolftoman 3 жыл бұрын

That carrot dish is pretty cool. Hopefully their star comes soon. You can see just in this short video both el Bulli and Noma. My hero is Alain Passard and I just reread the recipe for the gargouillou in Michel’s Essential Cuisine. They do all of those chefs a service. Wonderful job, chef. I think I’ve asked you guys before but have you ever been to Le Suquet or L’Arpege?

@andersandkaitlin 3 жыл бұрын

Yeah, love how they turn garbage into gold. We have not been to Le Suquet. Kaitlin has been to L'Arpege.

@maniswolftoman 3 жыл бұрын

Anders Husa & Kaitlin Orr The thing I love about Bras’ Essential Cuisine is the dish after the gargouillou that contains instructions for cooking over a hundred vegetables is an onion dish that contains two main ingredients and about four or five others. A great restaurant is only able to do the unbelievably complex after they’ve mastered the simplest of preparations, techniques and ingredients. These guys show that.

@DonaldLOrr 3 жыл бұрын

What a great concept!

@andersandkaitlin 3 жыл бұрын

Thanks for watching, as always!

@gab.lab.martins 3 жыл бұрын

What was wrong with that box of heirloom tomatoes?! They looked absolutely gorgeous!

@andersandkaitlin 3 жыл бұрын

Oddly shaped, so many restaurants don't want them.

@gab.lab.martins 3 жыл бұрын

@@andersandkaitlin wow... if perfect tomatoes like those get rejected, it proves the necessity of restaurants like these.

@andersandkaitlin 3 жыл бұрын

@@gab.lab.martins exactly!

@wendytobiska4465 3 жыл бұрын

Wonderful concept! Good looks yummy!!

@andersandkaitlin 3 жыл бұрын

Amazing guys!

@澳洲小霍 3 жыл бұрын

Very good 👍

@georgewbushcenterforintell147 3 жыл бұрын

Bravo chef .

@andersandkaitlin 3 жыл бұрын

The guys just won the Waste category in the 260 Eat Guide!

@stefanstoleru7928 Жыл бұрын

hi. really love the content u put out. did u try Silo in London by any chance?

@andersandkaitlin Жыл бұрын

Thanks. Not yet!

@hae1898 3 жыл бұрын

Hi! Just wondering, do you become full after ~20 courses they serve? 😆

@andersandkaitlin 3 жыл бұрын

More than full!

@TheTripstraps 3 жыл бұрын

i saw one day how they threw away two full carts of food from Rema, i was so sad, but what could i do?

@andersandkaitlin 3 жыл бұрын

Go to Rest! Only thing you can do, really. :D

@TheTripstraps 3 жыл бұрын

i would homestly dumpster dive to save some food, but where to put it? i dont so much myself. also i would be afraid to do it alone. if there was some place they would need it, and they have the good cause, i could get soo much food already from these containers from couple of shops in this small town...

@andersandkaitlin 3 жыл бұрын

The problem definitely lies in the grocery store industry, they need to get better systems.

@cia9939 3 жыл бұрын

Did you change your channels name

@andersandkaitlin 3 жыл бұрын

A year ago, yes.

@TheSongwritingCat 2 жыл бұрын

It could be actually be useful to teach consumers what kind of shape variation, discoloration, texture, etc. differentiates produce that is safe and unsafe to eat. Without that education, people will choose what's most aesthetically pleasing.

@andersandkaitlin 2 жыл бұрын

Indeed!

@persefone1116 3 жыл бұрын

Take the rest...Hurry up (Nirvana(

@magnus4537 3 жыл бұрын

The sound is way off

@andersandkaitlin 3 жыл бұрын

Off in what way?

@magnus4537 3 жыл бұрын

@@andersandkaitlin The voice is clear and loud at 1:00, but at 1:08 when the Chef start talking, it's very low compared, I'd say maybe a 70% reduction in sound which goes on for the rest of the video (when it's only music playing, it gets a bit louder, but nowhere near as up untill 1 minute mark). However, a very cool video! Sorry if I came off as a bit harsh.

@andersandkaitlin 3 жыл бұрын

@@magnus4537 It's all shot with the same microphone volume, but Kaitlin is standing in a hallway which amplifies her sound, while Jimmy is sitting in a larger room. I heard the sound difference in editing, and tried to adjust it, but I didn't wanna bring Kaitlin's voice too much down and I couldn't ramp up Jimmy's voice too much either because it adds white noise. This is with my limited skills in audio editing, so I'm sure it could have been done way better.