Team Sky’s chef in the Tour the France shares his favourite places to eat in his native Norway.
“Norwegian food is world class”, states chef Henrik Orre, who combines his passions for cycling and cuisine by feeding pro cyclists during Tour de France. He grew up with professional cycling in a family that has participated both in the Norwegian National Road Cycling Team and the Olympics. His preferred restaurants in his home country Norway are all based on hand-picked, local ingredients and an easy-going, unpretentious atmosphere.
The concept is loosely based on the Norwegian tradition of Husmannskost, a Northern answer to the Italian cucina povera, the Kitchen of the poor. Here it is lifted to a gourmet experience in a fresh menu at affordable prices.
Address: Waldemar Thranes gate 10A, 0171 Oslo
Every morning the chefs at Brygga 11 go to the next door fish reception depot to handpick the best catch of the day. The advantage of running a restaurant at the city’s main pier is an unbeatable fresh menu: The award-winning head of cuisine Geir Skeie knows how to make the most of Norwegian seafood, which is considered among the best in the world.
Address: Brygga 11, 3210 Sandefjord
A side-kick concept that makes you relax: The menu consists of small servings that you can mix according to your mood. Matbaren benefits from being the low-key version of its neighbour Renaa, which holds one Michelin star. Stavanger has a modern tradition for good restaurants, due to easy access to great seafood and the presence of the petrol industry.
Address: Breitorget 6, 4006 Stavanger
Born in a family of passionate, professional cyclists. His father has participated in the Olympic Games twice.
Velochef, a comprehensive cook book of his recipes that makes competitive food for both top cyclists and more relaxed pedal people. Here, the term “fast food” takes on a whole new meaning.
Orre has been airing with daily shows on the Norwegian TV2 during Le Tour de France.
Method for success
Making the effort to create food for the individual tastes of each cyclist, not the same meal for the whole team.
Former head of cuisine at Michelin-starred restaurants, amongst them the renowned Matsalen in Stockholm. Orre has also helped create menus at places like the London-based Raphy cyclist café. For the past summers, he has fed the top cyclists at Team Sky Pro Cycling during Le Tour de France.
Orre will continue to serve healthy food to hard working cyclists.
When you are hiking in the mountains you will be grateful to discover this high quality bakery, run by chef and baker Morten Schakenda. The mountain village of Lom already has a lot to offer when it comes to good food based on local ingredients – a trend that was initiated by chef Arne Brimi, who has created several restaurant concepts here. The smell of fresh bread from the open door at Bakeriet adds to the experience.
Address: Prestfossen, 2686 Lom
The 2015 Bocuse d’or-winner Ørjan Johanessen rules the kitchen in the hotel run by his own parents. The more than 300-year-old buildings just south of Bergen were initially constructed as a stop-over residence for travelling kings. The village of Bekkjarvik, with around 500 inhabitants, also has its own gourmet burger bar, Smakeriet, equally created and supervised by Ørjan Johanessen.
Address: 5397 Bekkjarvik