There is a new star shining bright on the Norwegian culinary scene and it’s all about classic French fine dining.
With one stellar review after another this young haute cuisine establishment undeniably strengthens Oslo’s position on the world food map.
It’s named À L’aise; tricky on the tongue, but très magnifique on the palate and we’re very pleased to welcome this dazzling establishment into our family of grand chefs and restaurants across the world.
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Champagne & Caviar – two essentials at Restaurant À’L’aise.
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COMFORTABLE LUXURY
Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.
The reviews have been near perfection, with critics acknowledging the restaurant as Oslo’s best new contender for Guide Michelin, not to mention a glorious past of classic culinary Belle Époque.
The dining room is decked out in old fashioned luxury with classic silverware, firmly pressed tablecloths, long-stemmed champagne glasses and porcelain- suitable for high tea with the Queen herself. Hence, the name “À L’aise” that originates from the French translation of the word “comfortable”, which is exactly what is to be found there.
The soft wall-to-wall carpeting, the chandeliers, the subtle and warm color scheme and the subdued lighting immediately set the tone for a luxurious, relaxed and sumptuous dining experience.
On the plate? Think freshly caught langoustine, pristine caviar, lemon sole, Foie Gras, pigeons, Périgord truffles, an enormous French cheese trolley, grand soufflés. the works. And Le Canard à la Presse. Danish Chef Owner Ulrik Jepsen explains this rare 19th century delicacy (short version):
“A duck is dried for four days in order to keep the skin crisp, and then left to mature for 3-4 weeks. Basically what you do is you put the duck (without the breasts and legs) into our custom-made duck press, made of real silver. You then press the carcass to extract the blood and juices of the duck.
The breasts are returned to the kitchen, and you now have 8 minutes to prepare the sauce at the table in front of the guests before the duck breasts have been cooked. The sauce is made by flambéing duck hearts with the blood and cognac and the experience is very visual and impressive for the guests”, he says.
“Alors, off to Oslo…!”, we say.
The diligently used silver duck presse that also serves as visual entertainment for the diners, here handle by Chef Ulrik Jepsen and a French headwaiter.
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A GOURMET BUMBLE BEE
À L’aise is the brainchild of Ulrik Jepsen and wife Mia. Ulrik has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.
It’s also the story of the bumble bee that doesn’t know it can’t fly; an upperclass haute cuisine-fine dining establishment like this ideally would be situated in New York City or London, and not in a Kingdom in the far North, with a capital housing only some 600,000 bellies.
But yet it flies on the fuel of spectacular reviews, oil money and a remarkable local desire for classic French high end cuisine.
It flies in such a way that would make Escoffier, Bocuse and Robuchon proud that the finest Gallic flavours and techniques are being so superbly executed in a region otherwise rightfully intoxicated by recent decades’ own culinary success.
Therefore, À L’aise should be on any global diner’s itinerary when going to Oslo for the grand Maaemo-experience because it is exactly the opposite.
It is unusual, and therefore an obvious choice for a connoisseur to try at the opportune time. It’s a piece of Paris in Norway.
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SELECTED LINKS
“Classic French kitchen in luxurious settings, with emphasis on the best available ingredients from Norway and abroad.”
US MEDIA: A NEW STAR SHINING ON THE NORWEGIAN SCENE
“There is a new star shining on the Norwegian scene and it’s all about classic French fine dining. With one stellar review after another this haute cuisine establishment definitely strengthen Oslo’s position on the world food map.”
ANDERS HUSA: FRENCH HAUTE CUISINE BACK WITH VENGANCE
“Shut up and take my money!”
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Chef Ulrik Jepsen exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
Bon Vivant Communications is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 5000+ global diners around the world.
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