Aron Espeland and Christian André Pettersen.
Photo: Dag Sørli, Norwegian Seafood Council
The Norwegian national football team's menu includes more than 500 kg of high-quality Norwegian seafood brought to the United States to feed the players during the World Cup, according to the Norwegian Seafood Council.
Specifically, this menu, created and prepared by the Norwegian national football team's chef Aron Espeland and his team, includes salmon, trout, saithe, Arctic char, turbot, halibut, king crab, snow crab, and langoustines.
"Proper nutrition is very important when competing at the highest level, so players need to get enough vitamins and minerals every day. It is our responsibility to create varied, appealing, nutritious, and healthy menus," said Espeland.
This diet provides a range of nutrients, including omega-3 fatty acids, vitamins A, B12, and D, as well as selenium and iron. Omega-3 supports healthy circulation, heart rate, and lung function during play.
In addition, optimal vitamin D intake promotes peak performance by supporting muscle strength, reducing the risk of injury, and strengthening the immune system.
Norway and France will not only face each other on June 26 at the World Cup, but both countries are also competing for the top position in the medal table of the prestigious Bocuse d’Or, one of the most important culinary championships in the world.
Norway’s Bocuse d’Or representative, Christian André Pettersen, won the silver medal at the Bocuse d’Or Europe in Marseille and will represent Norway for the third time when the final takes place in Lyon in January 2027.
"In the World Cup in the United States, the Norwegian players are competing against the best in the world and are under a lot of pressure. Their diet must not only ensure the intake of essential nutrients, but it is also important for recovery. It is reassuring to know that Aron and his colleagues are serving the national team the world’s best seafood from Norway," confirmed Pettersen.
