A’laise is one of the clearest expressions of classical French cuisine in Oslo right now. Under Ulrik Jepsen, the restaurant delivers a menu rooted in tradition, technique, and structure, where sauces, timing, and craftsmanship are allowed to take center stage.
The cooking here is confident and disciplined. Rich reductions, carefully treated proteins, and a menu that follows a classical progression rather than chasing trends. The signature Canard à la presse is a defining moment of the meal, but it is supported by a menu that consistently reflects the same level of control and intent.
What I appreciate most about A’laise is its clarity. The dining room, service, and wine program all support the food without distraction. This is a restaurant that knows exactly what it wants to be, and delivers it with focus and restraint.
A’laise is a place for those who value craftsmanship, structure, and timeless French cooking done properly.