A L'aise, Oslo: Michelin 13 course full tasting menu [2020]

Small snacks to welcome you. In the smoke, you're going to have a scallop tartare from Freya, and a cucumber that has a pickle and a horseradish cream. In front of you, you're going to have a pulled pork croquette, pork from Valdres in the mountains outside from Oslo. And you will finish with a small tartlet made with scry tartare and the first zucchini from the French Riviera. A glass of champagne here to start off your evening, if you want to go for the traditional Blanc-du-Blanc. If you should start with the Tatin Cher, the Prélu Grand Cru, Paul Bruchet from 2012, or we should do the Grand Sicle from Laurent Pirier. The top wine here, at least 10 years of aging in the city. Just a small amuse-bouche before to start. You're going to have a poached egg yolk made with a sherry roots espuma, some smoked duck gizzard, and a tarragon oil. Chablis Grand Cru Vermeer from Morondeau, 2017 from Burgundy in France. You will start your tasting menu with our beef tartare made with a Norwegian beef, made with a Leuron from Calix in Sweden, a smoked egg yolk cream, and a Kress ice cream. Bon appétit. We're going to continue with the langoustine from Freya, just under the Lofoten Island. Our chef finishes your dish with a sorrel espuma. Enjoy. Laurent Pirier from 2008, so the Mille Simi here, 12 years old, but still very, very fresh champagne. Now you're going to continue with the oyster, cooked en cocotte, oyster from Nøtterøy in the southwest of Norway, made with some green tea, cucumber, and our Gastro Unica Gold caviar, which is a Bairi caviar from Belgium. They use a sturgeon a little bit older, that's why they can say it's a gold caviar. Bon appétit. For your next wine, you're having Haidt & De Villain, an American family combined with a very famous French family, for the Carneros Chardonnay from 2016. Here we have the next serving, which is the Miranda tomato from Sardinia in Italy, king crab from Finnmark, Iranian saffron sauce, and a platinum caviar from Gastro Unica. For the next wine, we're gonna use the legendary Egon Müller from Mosel in Germany, his Wildlinger Baumkuchen Briesling from 2018. We continue with the Hamachi from the north of Denmark, from Hensholm exactly, which is an aquafarm. We continue this dish with a peanut, some wild rice, and soya vinaigrette made with some ginger. Bon appétit. For your next one, you're having Abstract by Orange Swift Cellars from 2017, from Napa Valley in California. You're gonna continue with the Escalope de Foie Gras, just pan-fried foie gras from Perche in France, made with a cashew nut puree, some red beetroots, and we just finish your dish with a long pepper sauce. So, your next wine, Sardier Lorraine, their Cod Rottier from 2012. The Paul Rocher Rich Demisec here for your next dish. 35 grams sugar per liter left here, but still a very, very balanced Demisec champagne, of course. It's the newest champagne in the Paul Rocher range. The way they balance it is incredible compared to other wineries where they get too sweet or too dry, but these guys just named it. Très bonne dégustation. Our last dessert, we go Magnum for a Riesling Specklese from Germany by A.J. Allen from 2017. Notre interprétation, a cheesecake, ruby chocolate, verbena crumble, and a lychee sorbet. Enjoy. Last dessert wine here, we're gonna go for Quince de Noël. They're a 20-year-old tawny port, fresh, fruity, and sweet at the same time. Now you're gonna have the Mayan calendar, which is our dessert with two types of chocolate, Guanava chocolate and Kidabua chocolate, which is a double fermented chocolate with banana, passion fruit, and Tahitian vanilla. Enjoy.