Home > Extreme Dinners > Taking catering to another level   It is a late summers night in Norway. A car winds its way down the mountains in beautiful Hardanger as Paul and Kjartan (K) recall the success of serving 35 people on the glittering glacier Folgefonn. At 1660 meters above sea level, a selection of freshly picked strawberries and fresh salmon were served on white linen on a table of snow, while guests relaxed with champagne in hand. This was the birth of the Extreme Dinners that Paul&K now offers.