table four is being cleared. let's start dressing. >> yeah. >> they're waiting. >> yes, chef. >> come on, come on. now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they don't even know how to make a tortilla. they don't even know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> it's good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, because when you grow up as a cook here, you think of this as old fashioned. you don't see it as an inspiration for your future endeavors as a cook. the next thing we serve you is flat bread. very traditional here. we spice ours with shoots of spruce and oak tree. >> this is amazing. amazing. >> that's good. >> sophisticated. but something that's so down to earth flavor wise.