[AD – Augusta Arnesen] 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 is paid promotion by Augusta Arnesen.