Dinner at À L'aise

Dinner at À L'aise

at À L'aise on 5 March 2022
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Great cooking by Chef Ulrik Jepsen, easily a * level.

8 / 10

Chef Ulrik Jepsen

Beef tartar, lumpfish roe, quail egg, winter radish

Asparagus from Provence, roasted yeast, chives, grilled mousseline sauce

Scallop fro Froya, muscat pumpkin, XO bisque

wild halibut, zucchini, razor clams, parsley sauce

valdres pork and caviar

Beer "en croute" green asparagus and morel

baked Alaska

Bahibe quenelle, black currant