Experimental eating.

Shortly after starting Odd Standard we were asked to participate in the very first Friends of Lysverket at the restaurant of Norwegian chef Christopher Haatuft. The challenge Christopher gave us was to surprise him and guest chef Justin Cogley with tableware ideas we wanted to test. It turned out to be quite a challenge for them as well, when we turned up with plates made from silk paper and meter-long serving boards.

We like to call them the world’s most expensive disposable plates. Made from silk paper and powdered sugar, these disposable plates had a short life but left a lasting impression on the guests. Photo Bonjwing Lee.

The serving boards were a meter long, for four to six guests to share between them. When asked during the dinner, they said that “it was ok to eat from the same board, since they had been introduced to each other" beforehand”. Photo Bonjwing Lee.

With our very roughly carved bowls, we wanted to see how such a simple object was perceived in a high-class setting of fine dining.

Christopher and Justin decided to serve a tartar that the guests were to eat with their hands. To us this is a brilliant example of how a product changes completely when put to use by the chef.