Team Saxo-Tinkoff’s executive chef, Hannah Grant, presented in Copenhagen, the publication of “The Grand Tour Cookbook”.
Here is the interview with her:
Why do you release a cookbook?
“I’m now on my third season with the team. I shared images on both twitter and facebook which has created a huge demand for recipes, how I work, what riders like and what they eat after the race. That culminated in bringing together all the delicious cuisine, beautiful pictures and important information in an integrated glory that can be everyone’s own now. There are no secrets – it’s just real food.
” How is the book structured?
“Bjarne welcomes you and tells about the background behind this conceptman. Then you can look forward to an intro from the chef, where you can read about what is important to me in the kitchen, and before long we meet Anne Dorthe (Tanderup), which introduces you to our performance cooking concept. There are general working principles and the good old list of equipment that is handy to have in the kitchen. The book is based on the Tour de France 2012 and is divided into 21 stages and 2 rest days with 4-5 dishes each day two salads / vegetables dishes and two protein-based dishes. The idea is that you can decide what to eat for dishes (potatoes, beans, whole grain pasta, rice ets.) We focus for most of protein, vegetables and fat. Sometimes you can find delicious desserts, for when something needs to be celebrated. “
“Afterwards you can read about what it takes to fill up during the race and after the race. Then of course there is also a proper breakfast, so it’s also a whole section. The idea is that you obviously do not have to do all the dishes every day, but adapt the dishes to one’s own training program. You switch around the length and breadth and use of seasonal ingredients, so you constantly vary the basic recipes. Thereby, you can enjoy the book for many years.
” What good breakfast, snacks and dinner?
“Breakfast: It is important to fill up correctly before going out on a long stage. Therefore, there is always porridge on the table. It is an excellent base for a good workout. It must be combined with the protein, and there are always the eggs at the table. We take great pride in the good fats; we serve avocado and smoothie with a cold pressed oil blended in. Everything is made from scratch – nothing beats homemade bread with homemade nutella “!
“Snacking: The bike is very important to fill up regularly, so we bake different cakes and make soft risbarer. There are of course besides cake, small, simple sandwiches. After workouts or races, here you can read about what is important, just when you get off the bike. “
“Dinner should consist of a good source of protein, cooked fish or bird. They must carbload, so there are always two types of starch, even a is gluten free. Every night you’ll find lots of lovely vegetables, raw and cooked, and a good cold pressed oil dressing. What really matters is that it should taste good and look beautiful and inviting, so riders will want to eat every day for the stages. “
What are the principles you are cooking for, what is philosophy?
“Good food starts with good ingredients and respect for cooking. The first step in eating is the visual. It is so important that the food looks delicious with rich colors and inviting dishes that are just waiting to be eaten. Green vegetables just taste better when they are still green not uncooked brown and soft. We try to vary as much as possible and customize menus so that everyone can eat. We take great pride in being able to choose a gluten-free, nut-free mælkeproduktfri and diet and to make it easy to be low carb. Therefore you will not find 100 pasta recipes in this book.
“Who is the book for – only cyclists?
“This book is for anyone who would like to eat healthier with good taste and variety. You can be the top rider, triathlete, runner or just happy good tasty food with the side effect that you are going to optimize your health. The recipes are easy to follow, and there’s no one says you have to eat the same quantity as a professional cyclist “!
Where to buy?
“In our own shop, as well as in all bookstores around the country.” (Denmark)
Are there are plans to publish it in English?
“Yes, there are plans for an English version, and I’ll keep the world updated.
“What are you most happy with in the book – both to make and to eat?
“I can like it all! But if I absolutely MUST choose then it would probably be the long-term fried pork shoulder with white beans and new bulbs. It’s really good, and the extra cool thing about it is that you have food for many days or people in one portion. “
Have you planned all meals in advance during the Tour de France, or you can find on every day?
“I make the menu every day customized by weather, stage of the day and the day after, and of course, about to celebrate something. And then of course menu based on the raw materials that are in the area. “
Who makes the food home with you?
“Yes, we’re two chefs under one roof – but if there are guests, it is probably mostly me who cooks. But I must admit that I also want to keep the freedom from cooking once in a while. “
