>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.

>> ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING."

I'M IN COGNAC, IN THE SOUTHWEST OF FRANCE.

I'M HERE BECAUSE OF GORGEOUS INGREDIENTS, NICE WEATHER AND THE BRAASTAD COGNAC, OF COURSE.

AND I'M TINA NORDSTROM.

THE CITY OF COGNAC IS SITUATED IN THE MIDDLE OF THE COGNAC DISTRICT AND DATES BACK TO THE 9th CENTURY.

DURING THE HUNDRED YEARS' WAR BETWEEN ENGLAND AND FRANCE, IT CED OWNERSHIP MANY, MANY TIMES.

AND NOT FAR FROM COGNAC, IT'S THE SMALL VILLAGE OF JARNAC WHERE COURVOISIER, HINE AND BRAASTAD HAVE THEIR HOMES.

HERE I AM ON AN OLD BOAT, AND WE ARE HERE BECAUSE OF YOU.

>> THANK YOU!

>> ANTOINE BRAASTAD.

SO TODAY I WILL COOK A LOT OF GOOD STUFF FOR YOU, I PROMISE YOU.

THERE WILL BE BLUE MUSSELS.

THERE WILL BE OYSTERS.

THERE WILL BE WARM CHEESE WITH TOMATOES AND HERBS AND A VERY NICE SALMON WITH GRAPES AND PINEAU... >> DES CHARANTES.

>> DES CHARANTES.

>> SURE.

>> I'M STANDING ON A GABARE.

IT'S AN OLD BOAT THAT WAS USED TO TRANSPORT BARRELS OF COGNAC FROM THE COGNAC REGION TO THE PORT WHERE IT WAS LOADED ONTO BIGGER VESSELS FOR ITS JOURNEY ACROSS THE ENGLISH CHANNEL.

IN ORDER TO BE CALLED COGNAC, THE GRAPES AND DISTILLERY MUST BE LOCATED IN THE COGNAC REGION OF FRANCE.

IF THE SAME LIQUOR IS MADE ANYWHERE ELSE IN THE WORLD, IT IS CALLED BRANDY.

>> NOW IS THE TIME TO TASTING, AND THEN I WILL INTRODUCE MY BROTHER RICHARD.

>> HELLO!

>> NICE TO MEET YOU.

WELCOME.

>> AND WE'RE GOING TO TASTING.

>> FINALLY.

[ CHUCKLES ] WOW, IT'S BEAUTIFUL.

IN 1899, A YOUNG MAN FROM NORWAY, SVERRE BRAASTAD, WENT FROM NORWAY TO COGNAC AND MET EDITH ROUSSEAU, THE DAUGHTER OF MEDERIC TIFFON, WHO OWNED A COGNAC DISTILLERY.

SVERRE AND EDITH TOOK CHARGE OF THE FAMILY BUSINESS, AND BRAASTAD COGNAC WAS BORN.

RICHARD AND ANTOINE ARE SVERRE'S GRANDCHILDREN, AND TODAY THEY RUN THE BRAASTAD BUSINESS.

WHEN DID YOU START?

>> I STARTED GROWING GRAPES IN CHATEAU DE TRIAC AND TAKING CARE OF THE DISTILLATION.

WHAT I'M BLENDING NOW IS WHAT I USED TO DISTILL 20 YEARS AGO.

SO I FOLLOW THE PRODUCT, YOU KNOW.

>> 100%.

>> THIS ONE IS AN EXCEPTIONAL ONE.

GRANDE FINE NAPOLEON.

IT'S 1810.

>> 1810.

>> THAT WAS THE ONE WHO BUILT THE BUILDING.

>> AHA.

THANK YOU.

1848.

WOW.

IT'S -- SOMETHING HAPPENS IN YOUR MOUTH.

IT'S STRONG, IT'S SMOOTH, BUT IT'S... MY BODY IS JUST REALLY HAPPY AT THE MOMENT.

THE INSIDE OF ME.

WOW.

1848.

EVERY COGNAC BRAND NEED THEIR OWN CHATEAU, OF COURSE.

AND THE BRAASTAD ONE IS CALLED CHATEAU DE TRIAC.

THE ORIGINAL CHATEAU WAS BUILT IN THE 10th CENTURY, AND THE CHATEAU HAS BELONGED TO THE BRAASTAD FAMILY SINCE 1946.

SO THIS IS THE HOME OR THE CHATEAU THAT SVERRE BOUGHT, AND LATER ON, THIS BECAME THE BRAASTAD ESTATE.

BUT THE IMPORTANT THING IS THAT THIS IS ALSO THE CHATEAU THAT I'M GOING TO STAY FOR A COUPLE OF DAYS.

I THINK I WILL MANAGE.

IT IS EXTREMELY HOT TODAY.

IT'S 34 DEGREES CELSIUS AND THAT'S 90 DEGREES FAHRENHEIT AND THAT'S HOT!

SO THAT'S WHY WE PICKED THIS NICE PLACE.

CHATEAU DE TRIAC.

WE ARE BEHIND CHATEAU DE TRIAC, IN THE WOODS.

ON THIS BEAUTIFUL PLACE, I'M GOING TO PREPARE SOME BLUE MUSSELS.

I'M GOING TO DO THAT WITH SOME WINE AND THE COGNAC.

WE HAVE THE LOVELY CREME FRAICHE.

WE HAVE THE BUTTER.

WE HAVE THE ONION.

EVERYTHING IS ALL SET, SO LET'S ROCK AND DO THIS REALLY NICE SOUP WITH BLUE MUSSELS AND A LOT OF HERBS.

FINELY CHOP TWO SHALLOTS.

DIVIDE A WHOLE GARLIC.

LOVELY, LOVELY BLUE MUSSELS.

I JUST LOVE THESE.

AND WHEN YOU BUY MUSSELS, MAKE SURE THAT THEY'RE CLEAN.

NORMALLY THEY ARE CLEAN, BUT JUST RINSE THEM UNDER WATER.

IF THEY FLOAT UP OR THEY ARE DAMAGED, JUST GET RID OF THOSE.

AND ALSO IF THEY ARE OPEN, TAP THEM ON THE TABLE OR A SINK.

IF THEY DON'T CLOSE, GET RID OF THEM AS WELL.

THEY ARE TOTALLY DEAD, ALL RIGHT?

SO WE'RE GOING TO FRY THE ONION AND THE GARLIC IN SOME REALLY NICE BUTTER.

THIS IS BUTTER FROM THE REGION.

IT'S WHITE, IT'S TANGY, IT'S NUTTY.

IT HAS A FLAVOR OF NUTTINESS.

I JUST LOVE IT.

SO WE'RE GOING TO USE THAT.

ADD TWO TABLESPOONS OF BUTTER.

ADD THE SHALLOTS AND THE GARLIC.

ONE NET OF BLUE MUSSELS GOES INTO THE CASSEROLE AND STIR IT GENTLY.

ALL RIGHT.

SO IF YOU DO THIS AT HOME, YOU PUT ON A LID.

BUT NOW I DON'T HAVE A LID, SO I'M JUST GOING TO STIR THE MUSSELS GENTLY AND CONTINUOUSLY DURING THE WHOLE COOKING PROCESS.

AND NOW I'M GOING TO ADD SOME WINE AND SOME COGNAC.

ADD 2 1/2 TO 3 FLUID OUNCES OF COGNAC.

WHITE WINE.

APPROXIMATELY 1 1/4 CUP DRY WHITE WINE.

OH, IT LOOKS REALLY NICE.

THEY'VE STARTED TO OPEN A LITTLE BIT AND ALL THE LIQUID INSIDE THEM IS JUST GETTING OUT THERE IN MY CASSEROLE, AND THAT LIQUID IS VERY SOON GOING TO GET TOGETHER WITH SOME CREME FRAICHE.

GORGEOUS.

3/4 CUP OF CREME FRAICHE AND THEN YOU JUST LET IT SIMMER TOGETHER.

JUST LOOK AT THIS.

SO NOW WE'RE JUST GOING TO ADD SOME CHOPPED HERBS AND SOME SALT, AND THEN WE ARE READY TO EAT.

[ CHUCKLES ] SO HERE WE HAVE MY BLUE MUSSELS.

CHEAP FOOD AND EASY TO MAKE, I PROMISE YOU.

THERE YOU GO.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

ALMOST ALL COGNAC IS MADE FROM THE UGNI BLANC GRAPE.

THE HARVEST USUALLY TAKES PLACE IN SEPTEMBER AND OCTOBER.

THE GRAPES ARE CRUSHED AND TURNED INTO WHITE WINE.

THE WINE IS TRANSPORTED TO THE DISTILLERY PLANTS WHERE THE WINE IS DISTILLED TWICE IN SPECIALLY DESIGNED VATS.

THIS TAKES PLACE EACH YEAR BETWEEN THE FIRST OF NOVEMBER AND THE FIRST OF APRIL.

THE FIRST HEATING PRODUCES WHAT IS CALLED BROUILLIS, WHICH IS ABOUT 20% ALCOHOL.

THE SECOND HEATING PRODUCES THE WATER OF LIFE, OR EAU DE VIE, AND HAS AN ALCOHOL CONTENT OF ABOUT 70%.

AND IT IS THIS LIQUID THAT IS PUT IN BARRELS AND AGED TO BECOME COGNAC.

>> SO I WILL LET YOU TASTE THIS NEW PRODUCT, WHICH IS DISTILLED HERE.

>> SO THIS IS EAU DE VIE.

>> EAU DE VIE.

>> AHH.

FEELS LIKE AN EXPLOSION IN YOUR MOUTH.

YOU CAN FEEL THE HEAT.

>> YES.

>> AND WHAT HAPPENS NEXT?

>> NEXT, WE WILL FILL THE CASKS WITH THIS COGNAC.

>> HERE I AM STROLLING AROUND AMONGST FRENCH OAK.

I'M AT THE DOREAU BARREL FACTORY.

THIS IS THE FACTORY THAT PRODUCES ALL THE BARRELS FOR THE BRAASTAD COGNAC TO AGE IN.

AND IN THE OLD DAYS, A BARREL MAKER, OR A COOPER, MADE APPROXIMATELY ONE OR TWO BARRELS A DAY.

NOW IT'S DIFFERENT.

NOW THEY MAKE 60 BARRELS A DAY.

THEY USE MACHINES.

BUT AS YOU CAN SEE, THEY ARE A LITTLE BIT BLACK, AND IT'S IMPORTANT THAT THEY HAVE TO BE OUT IN THE SUN AND THE WIND AND THE RAIN FOR THREE TO FOUR YEARS BEFORE THEY TURN INTO BARRELS.

I DON'T KNOW, BECAUSE THEY HAVE TO GET SOME STRENGTH AND FLAVOR IT, IN A WAY.

THE BARRELS ARE STILL MADE VERY MUCH BY HAND.

IT IS HARD WORK AND DEMANDS A GOOD EYE FOR DETAILS.

THE WOOD BARRELS MUST BE COMPLETELY TIGHT AND CLEAN.

IN ORDER TO BEND THE WOOD WITHOUT CRACKING IT, THE WOOD IS FIRST SOAKED IN WATER AND THEN HEATED UP BY OPEN FLAMES.

ALL COGNAC MUST BE AGED IN FRENCH OAK BARRELS MADE FROM LIMOUSIN OAK.

INSIDE THESE BARRELS, THE EAU DE VIE GETS ITS COLOR AND MUCH OF ITS TASTE.

ALCOHOL EVAPORATES FASTER THAN WATER, SO THE COGNAC INSIDE THE BARRELS GETS A LOWER AND LOWER ALCOHOL CONTENT.

A READY AGED COGNAC HAS AN ALCOHOL CONTENT OF ABOUT 40%.

SO HERE IT IS, THE FINAL PRODUCT.

BUT IF YOU HAVE A REALLY GOOD BARREL, IT CAN LAST FOR 100 YEARS.

IS THAT TRUE?

>> YES.

FOR SPIRITS WE CAN USE MORE THAN 100 YEARS.

>> MORE THAN 100 YEARS!

>> YES, OF COURSE.

>> BUT THEN I HAVE TO ASK YOU, HOW DO YOU MAKE YOUR MONEY?

>> WE EXPORT ALL AROUND THE WORLD.

>> THEN I GOT IT.

THE AGING ROOMS ARE ALL OVER THE COGNAC REGION.

THEY'RE USUALLY OLD AND A BIT HUMID.

WHEN ENTERING AN AGING ROOM, THE SMELL OF ALCOHOL IS EVERYWHERE.

THIS IS THE SO-CALLED "ANGEL'S SHARE," THE EVAPORATED ALCOHOL THAT FILLS THE AIR.

AFTER TWO YEARS, THE COGNAC IS CALLED V.S., OR VERY SUPERIOR.

AFTER FOUR YEARS, IT IS CALLED V.S.O.P., VERY SUPERIOR OLD PALE.

ANY COGNAC THAT IS AGED FOR AT LEAST SIX YEARS CAN BE CALLED X.O., EXTRA OLD.

THE NICEST COGNAC IS SOMETIMES AGED FOR OVER 50 YEARS, SOME EVEN OVER A HUNDRED YEARS.

>> SO LET'S HAVE A SAMPLE.

>> IS THIS DRINKABLE?

>> IT'S BETTER TO SMELL, I WOULD SAY, BECAUSE WE ARE AT 61.5%, YOU SEE.

>> SO NOW WE HAVE ALL THE INGREDIENTS, AND THEN YOU START.

IT'S HERE IT BEGINS.

THEN YOU START TO BLEND.

>> YES, THEN LET'S GO TO MY OFFICE TO DO THE BLEND.

>> OKAY.

THE COGNAC THAT IS READY TO BE BOTTLED MUST FIRST BE MIXED IN LARGE MIXING VATS IN ORDER TO GUARANTEE THAT A PARTICULAR COGNAC ALWAYS TASTES THE SAME YEAR AFTER YEAR, AND THAT IS THE JOB OF A BLENDMASTER.

WOW.

SO THIS IS YOUR OFFICE.

>> THAT'S THE OFFICE.

>> SO TELL ME, WHAT HAPPENS HERE?

>> HERE IS THE BLENDING THAT I DO BEFORE THE TRUCK CARRIES WHAT I DECIDE.

AND I HAVE DIFFERENT SAMPLES.

>> SO WHEN YOU BLEND, DO YOU SMELL OR YOU TASTE?

WHAT DO YOU DO?

>> I SMELL BECAUSE, IN FACT, MOST OF THE COGNAC HAVE HIGHER ALCOHOL STRENGTH IN THE CASK, SO YOU CAN'T TASTE BY DRINKING BECAUSE YOU KILL YOUR MOUTH AFTER THE FIRST TASTE, YOU KNOW.

AND THEN WE SM >> IT HAS BEEN A PRETTY HECTIC DAY, SO NOW, WHEN IN FRANCE, YOU HAVE TO DO AS THE FRENCH -- DRINK COGNAC AND READ A BOOK.

CHEERS!

HERE I AM AT THE LOCAL MARKET IN COGNAC, AND THIS IS WHAT FOOD IS ALL ABOUT -- INGREDIENTS.

AND THEY JUST HAVE IT ALL -- CHEESE, VEGETABLES, MEAT, FISH, EVERYTHING.

I LOVE IT!

CAN YOU IMAGINE?

I EVEN FOUND SOME SALMON FROM HITRA IN NORWAY RIGHT HERE IN COGNAC!

THANK YOU.

>> AU REVOIR.

>> AU REVOIR.

HERE I'M STANDING IN A VINEYARD, AND I'M JUST SURROUNDED WITH THE ONE AND ONLY, THE FAMOUS GRAPE OF COGNAC, UGNI BLANC.

THAT'S THE GRAPE THAT THEY USE WHEN MAKING COGNAC.

I FOUND SOME NICE GRAPES ON THE MARKET.

SO I'M GOING TO USE GRAPES.

I'M GOING TO MAKE A WARM, NICE VINAIGRETTE WITH GRAPES, LEMON, SOME FINELY CHOPPED SHALLOTS, SOME DILL UMBEL.

I'M GOING TO SLICE SOME SALMON AND PUT THE WARM VINAIGRETTE OVER THE SALMON, AND IT'S GOING TO BE REALLY DELICIOUS.

MMM.

I LOVE THIS.

I'M JUST GOING TO FINELY CHOP THE SHALLOTS.

FINELY CHOP TWO SHALLOTS.

ADD ALL THE SHALLOTS INTO A CASSEROLE.

ONE AND A QUARTER WHOLE GRAPES.

WHITE OR RED.

SOME LEMON JUICE.

AND OLIVE OIL.

ADD A BUNCH OF CROWN DILL.

AND PUT IT ON THE HEAT.

NOW WE JUST LEAVE THIS FOR AROUND FIVE MINUTES.

YOU KNOW, I WANT IT TO BE LIKE A MARRIAGE INSIDE OF THE CASSEROLE -- THE GRAPES AND THE OLIVE OIL AND THE LEMON JUICE AND MY DILL AND EVERYTHING.

SO WE JUST LEAVE IT WITH THE LID ON.

AND THEN I'M GOING TO SEASON IT UP WITH SOME SALT AND PEPPER AND SOME PINEAU DES CHARANTES.

THIS IS AN APERITIF THAT IS VERY COMMON AROUND HERE.

IT'S MADE IN THE REGION CHARANTES.

THAT'S VERY IMPORTANT.

AND WHAT IT IS, IT'S EAU DE VIE AND IT'S THE GRAPE MUST THAT THEY MIX.

PERFECT.

SO WE'RE GOING TO SLICE THE SALMON.

SLICE THE SALMON AS THIN AS POSSIBLE.

THEN YOU JUST ARRANGE THE SALMON ON THE PLATE, FLAT, LIKE THIS.

AND THEN YOU DRIZZLE THE WARM VINAIGRETTE OVER THE SALMON.

WOW!

THE SMELL IS JUST... [ SNIFFS ] LOVELY!

THE DILL AND THE GRAPES ARE A LITTLE BIT MUSHY, AND THAT'S PRECISELY HOW I WANT THEM.

SO NOW WE'RE JUST GOING TO REMOVE THE DILL AND SEASON IT UP WITH SOME SALT AND PEPPER AND PINEAU DES CHARANTES.

AND WE'LL SAVE A FEW CENTILITERS FOR THE CHEF.

LUCKY ME!

YES.

PERFECT.

SO LET'S EAT.

AND WE JUST GO LIKE THIS.

LOVELY DILL.

OKAY, THERE WE GO.

SO WE HAVE THE RAW SALMON.

WE HAVE THE WARM VINAIGRETTE WITH GRAPES AND PINEAU DES CHARANTES.

THIS IS JUST GORGEOUS.

YOU HAVE TO TRY IT.

THERE YOU GO.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

A SHORT BREAK IN JARNAC.

AND DID YOU KNOW THAT "A-C" -- COGNAC, JARNAC, TRIAC -- "AC", IT MEANS AQUA?

PLACES WHERE THEY FOUND WATER.

JARNAC, WATER.

NOW YOU KNOW.

HERE WE HAVE BEAUTIFUL OYSTERS.

OYSTERS FROM MARENNES.

AND THIS IS PROBABLY THE BEST OYSTER IN THE WORLD, IT IS SAID SO.

AND EITHER YOU LOVE IT OR YOU HATE IT.

I LOVE OYSTERS WITH TABASCO.

GREEN TABASCO.

THIS IS JUST THE BEST.

CHEERS.

IT'S SO GOOD!

THE FAMILY BRAASTAD, THEY'RE REALLY TAKING CARE OF ME, SO NOW IT'S MY TURN TO TAKE CARE OF THEM.

I'M GOING TO COOK FOR THEM, OF COURSE.

SO RIGHT NOW I'M GOING TO PREPARE A NICE DISH.

WE HAVE SOME CHEESE, TOMATOES AND SOME HONEY.

I'M GOING TO FRY THIS, ACTUALLY.

AND IT'S GOING TO BE NICE.

SO WHAT I'M GOING TO DO, WHAT I'M GOING TO START WITH, IS TO PUT MY TOMATOES ON A TRAY AND WARM THEM UP A LITTLE BIT.

TAKE ALL THE NICE TOMATOES.

THE BIG ONE YOU CAN CUT IN HALF AND THE SMALL ONE YOU CAN KEEP IN ONE PIECE.

PUT EVERYTHING ON A BAKING TRAY.

ADD SOME OLIVE OIL.

SOME SALT.

AND BLACK PEPPER.

AND OF COURSE, IF YOU DO THIS AT HOME, IT'S EASIER TO JUST PUT THIS IN THE OVEN ON 400 DEGREES FAHRENHEIT FOR FIVE TO TEN MINUTES.

SO WE BETTER MOVE ON WITH THE CHEESE.

IF YOU ARE GOING TO DO THIS AT HOME, JUST BUY A SMALL PIECE OF CHEESE.

THIS IS A BRIE WITH THE CRUST ALL OVER IT, BECAUSE WE ARE GOING TO FRY THIS AND YOU DON'T WANT THE CHEESE TO SEEP OUT.

SO JUST FRY IT AND HANDLE IT WITH CARE BECAUSE YOU DON'T WANT TO RUIN THIS.

SO PUT SOME SALT IN THE FRYING PAN.

AND WE DO THAT ONLY BECAUSE IT'S GOOD TO HAVE A LITTLE SPACE, A LITTLE AIR BETWEEN THE FRYING PAN AND THE CHEESE.

WHAT WOULD HAPPEN NOW WITH THE CHEESE IS THAT BECAUSE THIS WHITE MOLD CONTAINS LACTOSE AND LACTOSE IS SUGAR, SO THE CHEESE WILL GET A LITTLE BIT CARAMELIZED, AND THAT'S EXACTLY WHAT I WANT.

IN THE MEANTIME, I'M GOING TO CUT SOME LEMONS AND PUT THOSE ON THE GRILL.

CUT THREE LEMONS.

AND WHAT HAPPENS IS, WHEN YOU PUT THESE ON THE GRILL, IS THAT THEY GET WARM AND THE FLAVOR GETS MORE INTENSE.

SO NOW IT'S TIME TO FLOP THE CHEESE.

SO BE CAREFUL AND JUST FLIP IT OVER LIKE THAT.

OH, GORGEOUS.

OH, LOOK AT THESE LOVELY TOMATOES.

SO WHAT I'M GOING TO DO NOW, I'M JUST GOING TO USE A FORK AND CRUSH THEM A LITTLE BIT.

THEN I'M GOING TO FINELY CHOP SOME SHALLOT AND JUST SPRINKLE IT OVER.

ALL RIGHT, LET'S PUT THIS ON A PLATE AND EAT.

PULL THE BREAD APART AND PUT IT ON A SERVING PLATE.

TAKE THE CHEESE AND PUT IT ON THE TOP.

BE CAREFUL.

AND THEN YOU TAKE ALL THE LOVELY WARM TOMATOES AND ADD IT ON THE CHEESE, ON THE BREAD -- WELL, EVERYWHERE.

AND DON'T FORGET THE TOMATO JUICE.

SQUEEZE THE LEMON OVER THE TOMATOES, THE BREAD, THE CHEESE, AND A GENEROUS AMOUNT OF HONEY.

YOU KNOW WHAT?

I'M SUPPOSED TO HAVE FRESH HERBS ON THIS, BUT IT'S A PITY BECAUSE IT'S SO BEAUTIFUL.

SO I GUESS IT'S DONE.

WE HAVE THE WARM CHEESE.

WE HAVE THE TOMATOES, THE LEMONS, THE BREAD, AND SOME HONEY.

REALLY, REALLY DELICIOUS.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE, NEWSCANCOOK.COM.

>> SKAL!

>> I'LL COME BACK TO YOUR HOUSE IN SWEDEN.

>> OH, YOU'RE SO WELCOME!

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... ♪ ♪ ♪ >> HURTIGRUTEN.

HISTORIC VOYAGES ALONG THE DRAMATIC FJORDS, SERVING TRADITIONAL CUISINE AND THE UNSPOILED BEAUTY OF THE NORWEGIAN COASTLINE.

HURTIGRUTEN.

NORWEGIAN COASTAL VOYAGES SINCE 1893.