Menu Restaurant À L’aise, Oslo

Menu À L`aise



Foie gras au torchon 
 Peaches from Sicily , Champagne gel 

 Oyster "en cocotte" 
Oysters from nøtterøy , turnips from Åsgårdstrand , Gold Caviar 

Scallops from Frøya
 Jerome Galis aspargus , Parmesan , Sorrel sauce 

Wild Turbot
Tomatoes from finnøy , Taggiasca olives , Brown butter

Valdres pork " Dome "
Morells,Feves , Pork consomme

Veal en Croute 
Jerome Galis  asparagus , Spring garlic , Sauce forestiere

Melon Charentais
Yougurt , Verbena 


Mara des bois and finnøy Strawberry , Tahitian vanilla
(E, GW, D, N)


Menu: 1695.-
Prestige Menu: 2095,-
Wine pairing: 1595.-
Alain Millat juice: 460.-

Small changes might occur based on seasonal products

G = gluten, includes: GWheat, GRye, GBarley, goats, GSpelt, GKorasan
S = Shellfish, includes: crab, lobster, shrimps, longoustine, scampi etc.
E = Egg
F = Fish
P = Peanuts
So = Soy
D = Dairy Products, Lactose
N = Nuts, Includes: Hazelnuts, Walnuts, Caschew, Pecan, Pistachio, Brazilian Nut, macadamia
Ha = Hazelnuts
Al = Almond
Ce = Celery
M = Mustard, includes: Mustard powder and Mustard seeds
Se = Sesame
Su = Sulphite
Lu = Lupine, includes: lupine seeds and lupine flour
Mo = Mollusks, includes: clams, snails, octopus, mussels, oysters, cockle, sea urchin, squid, calamari, marine gastropods ect.