Our core idea is to promote Norwegian food, heritage, and skills, and to help Norwegians that live abroad to present the best taste of Norway,” says Mathias Bugge, a chef with the Flying Culinary Circus. “And, we want to be the first, well known team of traveling chefs in the world,” he adds.
The team came together in New York in 2005, and was inspired to create a concept that did not exist at the time. “We had so much fun together and saw the opportunity in the market for a new approach when it comes to cooking, both in how to present the food in new ways and having fun by including the guests when preparing the food. Among the guests have been the royal families of the UK, Spain, and Norway at Buckingham Palace, dinners at Hollywood actors’ houses, and in Kuala Lumpur,” Bugge says.
“We prefer to use traditionally Norwegian food and recipes with a little twist. Norwegian seafood is something Norwegians are proud of and which has great quality. Sometimes we bring fresh anglerfish, halibut, king crab, or scallops. The Norwegian cake ‘the world’s best’ and ‘veiled farmgirls’ are always well-liked desserts.”
Guests are entertained in the kitchen and at the table by the chefs, each of whom has a particular passion. Mathias Spieler Bugge is a sauce and soup expert. He was a chef at Bagatelle, which several years was voted Norway’s best restaurant. Trond Svendgård is a fish and shellfish connoisseur, who won gold in the French Bocuse D’Or, usually referred to as the unoffical world championship for chefs, and owns three successful restaurants. Tor Jørgen Kramprud Arnesen is a specialist in herbs and vegetables. He hails from one of Norway’s most exclusive resorts, The Per Gynt-Gården. Hans Kristian Larsen's passion is meat. He was the chef at Mel Gibson's Moonshadows restaurant from 2000 and 2002, travelled as a chef through Thailand and Australia for a year, and also worked at Bagatelle.
Visit their website: www.fccircus.com