Flavours from Norway

Worldwide interest in the Scandinavian culture has grown in the past few years and the increasing appreciation for Norwegian cuisine has been a part of that change. Chef Sebastian Myhre, chef at d’Or in Oslo, Norway elaborates on this evolution and elucidates his culinary journey for us By Rituparna Chatterjee

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Worldwide interest in the Scandinavian culture has grown in the past few years and the increasing appreciation for Norwegian cuisine has been a part of that change. Chef Sebastian Myhre, chef at d’Or in Oslo, Norway elaborates on this evolution and elucidates his culinary journey for us By Rituparna Chatterjee

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Chef Sebastian Myhre

A Scandinavian country encompassing mountains, glaciers and deep coastal fjords, Norway’s geographic location has always been a major influencer of its cuisine which emphasises on using fresh local fish, meat and game served with sweet and sour flavours. However, Norwegian cuisine today is a mix of both traditional and global influences. Fish can be prepared using most cooking methods like frying, brining, grilling, smoking, etc. Meat dishes are usually roasted, braised, stewed or fried, while vegetables are boiled or braised. Because of this diversity in the cuisine, Norwegian chefs have long been hired across some of the world’s leading restaurants. One such notable name of today’s time is of Chef Sebastian Myhre, chef at d’Or in Oslo, Norway.


Quick bites

  • Favourite cuisine: South American
  • Favourite restaurant: Per Se, New York
  • Favourite destination: New York
  • Favourite book: Modernist Cuisine coauthored by Nathan Myhrvold

The opportunity to travel worldwide and his mother’s inspiration propelled this Norwegian chef to embark on a culinary journey. His first professional stint was with Grand Paris International in 2001, followed by HOLMENKOLLEN restaurant in Oslo, Norway as an apprentice, among others. With time he went onto hold senior positions including the position of a sous chef at Renaa Restauranter in Stavanger, Norway in 2009-10, and production manager at Sjokoladepiken in Stavanger, Norway in 2010-11 before leading up to his current position. Reminiscing about his journey, Chef Myhre states, “I started to work for two of the most famous chefs in Norway at that time. I have as well been influenced by some of the best chefs in the world, for example, Chef Thomas Keller from the United States.”

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Chef Myhre’s cooking style is based on the traditional flavours and techniques of Norwegian cuisine, but with modern twists. “It is obviously very important to use local and fresh produce, and find flavours to enhance the quality of the actual ingredients. My cooking is based on Norwegian ingredients influenced by international cuisine,” asserts the chef, adding that, balancing time effectively between work and family life is one of the biggest challenges he continues to face in this field even today.

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Norwegian evolution

Norwegian cuisine has evolved together with the general Nordic cuisine, which has been one of the biggest trends in the past eight years. “There has been more focus on appreciating the food culture we have here and to make modern twists to them, more so than international influences,” opines Chef Myhre.

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Chef Myhre was in India recently as part of the ‘Norwegian Seafood Dinner Meet’ held at Trident, Nariman Point to give Mumbai an authentic taste of Norwegian seafood. The meet was held to mark the re-opening of the Royal Norwegian Consulate General in Mumbai. The Norwegian Seafood Council and Chef Myhre also organised masterclasses for hotel and restaurant chefs to demonstrate the use of Norwegian seafood such as Norwegian Salmon, Cod, Halibut, King Crab, Mackerel and many other species. Elaborating on this association, he mentions, “I have been in India to promote Norwegian seafood, more so than Norwegian cuisine. My association with the Norwegian Seafood Council started when I was working for the Norwegian Culinary Institute in 2005 where we had done many such work around the world to promote seafood. When it comes to the projects in India, it was my former mentor, Chef Harald Osa, who recommended me to take up this assignment.”

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India is still at a nascent stage when it comes to awareness about Norwegian cuisine. “It seems to me that Indian chefs lack awareness when it comes to Norwegian cuisine. They may have heard of Nordic cuisine, but not the way I know it. That being said, there is normally a difference between kitchens/ chefs in hotels and restaurants when it comes to the general awareness in international kitchens,” he points out. Giving his advice to aspiring chefs, he states, “Learn the basics before you try to push limits. Be humble and honest when you cook.”

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