Canard à La Presse at Restaurant À L'aise in Oslo
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- Опубліковано 10 жов 2018
- Every Tuesday, chef Ulrik Jepsen at Restaurant À L’aise in Oslo is visited by a delivery truck from Augusta Arnesen with fresh vegetables from the famous Rungis and Verona markets as well as local Norwegian farmers. To a large degree, these products decide what ends up on the plates the same week. Like the pied bleu mushrooms that are used for the duck serving. As one of few restaurants in the world, À L'aise is re-introducing the legendary French specialty canard à la presse on the menu.
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Disclaimer: This video was sponsored by Augusta Arnesen.
Have just binged watched a bunch of your videos and I must say - I’m a big fan. Great camera work and I love the way you put together these videos! Very inspiring. Much love from the UK
Hi Tom, thanks for the kinds words! Much more to come.
In Caracas, only one restaurant offered the “Canard a la presse” from the 60's to the 90's, this was the very elegant Aventino restaurant, who also gave diners a numbered diploma for having eaten this very dish exceptional; unfortunately that wonderful time in Venezuela ended…. Let's hope that one day that wonderful time will return again to this country again.
Crossing fingers for that!
The sauce of the cooked duck !!! I would put apiece of bread in it and..... a moment in heaven !
Heck, yes!
really like the fact that the videos are getting longer ! i know it's a lot of work, but thank you !
Thanks for the feedback! I try to make 5-10 mins. Some will be that long, some shorter still. Depends how much footage I can get :)
Fantastic👏👏👏
I have seen some of your videos, how amazing you are focus not to the eating part but instead showing the serving and the art of the foods. Consider me as your fan.
Thanks! Happy you like the style :)
great videos! I love the insight to all these great restaurants, inspires us "young chefs". Thank you
Wow, happy to hear that!
Hello. I am from Washington DC and last year I was there. I had their 3 hour tasting menu and wine pairings. It was fantastic. Nice video! Chef Ulrik is down to earth. Canard a la presse is delish. Vietnameses, we like duck. I would choose duck over chicken any day.
Ulrik is indeed a nice guy. Glad you liked your experience!
bravo another place on my list of places i will eat at
hong lee for sure go here :)
Just subscribed and I must say I can’t stop watching your videos :) keep up the good work my G :)
lars phan wow, thanks 🙏🏻
Veldig bra episode ,og bra med chefen som forteller i bakgrunnen .
Takk for tilbakemelding!
Wow that's fantastic, a really beautiful presentation
Ryan Goodman must-eat in Oslo :)
Always waiting u new video.. Like it so much..
Happy to hear that!
Incredible.. all is very delicious.
Congratulations
Thanks, glad you liked it :)
Bellissimo
I really like all your videos! ❤❤❤
I'm so glad!
Very much like cooking .thanks
Superb flavors!
How does your channel not have a million subscribers?
Hehe, thanks, growing steadily!
Very elegant 👍💗
I agree, Ulrik is a master at elegance in his servings!
Holy shit! That omelette Norvegienne 😮
Oh yes! 🔥
other ppl: i want to win the lottery to buy a mansion
me: i want to win the lottery to buy fancy meals
Haha, that's the only valid reason to play the lottery! :D
Great video, as always!
I need to ask you the following:
1. Which was the best food (restrict your judgement only on the food) you've had, and where was that?
2. Which was the best dinning experience altogether you've had, and where?
3. Which is your favorite restaurant so far?
Keep up the good work! Thank you!
Thank you! Those questions are pretty impossible to answer. There is never one answer for me, but the first that comes to mind would be: 1) giant red prawn with the head juice at Etxebarri in Spain. 2) Probably the latest vegetarian menu at Noma. 3) Maaemo - it's always so tasty.
I understand what you mean. The more experiences you have, the more difficult it becomes; so many great places, ao many great dishes...
The good thing though is that by aquiring more experiences, you educate yourself more, you train your palate more, and to a great degree you automatically set special standards.
Thank you for your answer, you covered my questions.
MrHousetronic true. My pleasure!
I've been binge watching your videos, even though it is unlikely I will be flying to the Scandic nations for a while. Kaitlin, is that you in both the 2018 and 2020 videos? The style is so different, so it's hard to tell.
Kaitlin and I met in October 2018, so naturally, she did not occur in any videos before that. The first video with Kaitlin is the Frantzén video published in 2019 (but shot in Oct '18).
That s a lot of food
Never been so full...
0:59 I would of done the same. An appropriate amount of butter for that bread.
The only way to roll 😎
that is the best and proper way to eat the butter
Love the videos! Especially the Geranium one! Would be great to see more wines in the videos too 🤭 but love them as they are! 🤩
Thank you! If the wines are fun, we showcase them. Check our Champagne pairing at Addison! ;D
Anders Husa & Kaitlin Orr I loved that one! The Krug rose looked amazing!! The Jacquesson too!
lovely....i love the service all but one dish too heavy and glazed. the food is delicate and the china must be also,to allow the delicacy and the detail in the presentation of the dish to show:)
Even though a frenchman would probably say the duck is overcooked, I'd actually prefer it this way here. Everything looks great and not artifical. Nice!
Glorifire happy you liked it 👊🏼
😋
Nomz nomz
Is it duck presser or dog presser
Duck
Oh ok
I wish ...
Arka Navarro come to Oslo :)
the restaurant is empty
We shot this before the guests arrived in order to have daylight for our footage. Normally not how we do it, but it was possible since this was a job we did for a sponsor.
l
U
Waste of money
For some people, I am sure it would be. Not for me :)