Liege-Bastogne-Liege and the Sunday Road trip to Switzerland #tinkoffsaxo #LBL

THE PARKING LOT

It’s sunday afternoon, Im sitting in the team bus on a parking lot in France watching the last 20 km of todays Race Liege – Bastogne – Liege. After a week in Belgium, Spa to be more precise, feeding the riders between Amstel Gold Race, La Fleche Wallone and last meal this morning before LBL, we are now on our way to Switzerland for the Tour of Romandie.

My Apprentice and I has had a packed race plan this spring, packed but exciting landing a 2nd place in the Volta Catalunya and the overall win in Pais Vasco – so we are not complaining.

getting ready for a spin in Spa

THE SOUR DOUGH.

Oh, this is my baby! we have been nursing our sourdough since the beginning of march and it sure is a well traveled sour dough. Denmark, germany, holland, belgium, france, spain, luxembourg and soon Switzerland and for sure does it show in the bread that has become somewhat of a perfectionist project for me. I haven’t had this urge to make really really nice bread, well forever – so now for sure I’ll ride this wave.

The Beautiful breakfast roll dough

Sour dough bread with Ølands-wheat

 

FOOD AND FUTURE

As always Rune, my apprentice and I made lots of tasty dishes and you can check most of them out right here on facebook

We did not have the kitchen truck in Belgium but was very kindly let in to the kitchen at the hotel. Super late 90’s cooking everything sous vide, vacum packed and cooked in a water bath, except here it was steamed in the oven. It’s a method that is more or less idiot proof, since you controll the temperature of the water, which means that the meat never can overcook. Smart, yet expensive and theres really not that much craftsmans work in that, which i do take pride in. Still it’s really good for my apprentice to see all these different ways of cooking and running a kitchen – for sure there’s a lot of do’s and don’t’s for him to see. But for sure the coolest way for an apprentice to find out what he likes and whats he wants to do in the future.

Green leafs, mint, cucumber and raspberries

After the Tour de Romandie we are going home for 5 days before heading down to the Giro d’Italia – the Italian part. My old apprentice Jonathan will be cooking in Ireland and make sure that the guys are getting what they need there. The three weeks in Italy will be followed up with three days back home and then Dauphine Liberé. As I mentioned before – a pretty packed program.

LIQUID GOLD

We’ve got a new olive oil sponsor Castello di Ama – check out the little piece on the oil on the team web site here.

 

HEADING ON – GO GO NOMA!!!

So Liege Bastogne Liege just ended and Roman came in #7 – good effort by the guys.

Well we also have to get going and there’s no writing and busdriving for me at the same time – so this is farewell for now.

For the super foodies: tonight is the night of the TOP50 award for the best restaurants  in the world, be sure to follow that and cross your fingers for my old job – Restaurant Noma to make it to no. 1 again and beat El cellar can roca’s ass!!!

Noma NO. 1 in 2012 for the third time !

follow the awards here http://www.theworlds50best.com/

 

Oh, and don’t forget to follow the latest Tinkoff Saxo kitchen updates on twitter and instagram

take care :)

-Hannah

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