Guía de restaurantes

We are looking to recruit a waiter from 1st of October. 🍽 For further information: [email protected]

New dishes, new flavors, new menu! 🍽🇫🇷

We are super proud of our souschef Mathew Leong who won the Singaporean Bocuse d'Or in June. Let's push even harder for Asia Selection in February and go to Lyon!😁

Summer vacation is over; we’re ready for tomorrow! 🔋 Come and visit us! ・・・ Book your table. Send us an email: [email protected] Phone: +47 21 05 57 00

À L'aise is the 3rd most popular restaurant in Norway during the first part of 2019 by users of DinnerBooking. Thank you! We are back, cooking the best we've learned from this Tuesday August 6th. Come eat😍

Friends! We’re going on Summer holidays but will be back to serve you French haute cuisine and great smiles from Tuesday August 6th. Enjoy the sun where ever you are🍴☀️

Every year Aftenposten (Norway's largest printed newspaper by circulation) reviews more than 150 restaurants in Oslo. Three times a week they publish a review in print and they review all types of establishments - from brown taverns to fancy gourmet restaurants. This is their early lists of who they believe to do best in Oslo. We're very pleased to be in the Top 5. Thank you!🥰

Utrolig mange fine anmeldelser på Tripadvisor. Hyggelig at våre gjester tar seg tiden til å skive en anmeldelse.

We are looking to recruit a Pastry chef from September 1st! ㅤ *Minimum 2 years of fine dining experience is required. ㅤ For further information: 📧 [email protected]

En romantisk kveld? Du rekker det før vi tar en velfortjent sommerferie. https://noblog.dinnerbooking.com/guides/guide-oslos-mest-romantiske-restauranter/

Tomorrow we’ll be competing in the Bocuse d'Or National Selection in Singapore! 🇸🇬 With Mathew Leong from our team as a candidate with French-inspired cuisine creations! 🇫🇷🍴Stay tuned! @bocusedor ・・・ 📷: Chawanmushi tart • Team @restaurant_a_laise • Texture of cauliflower @ Singapore

Noen ganger må vi bare legge ut en god anmeldelse, utrolig hyggelig med så fornøyde kunder. From time to time we just have to share a good review with you. We just love it when our customers are so pleased with us. En sjelden gang kommer man over en restaurant som leverer så gjennomgående kvalitet som denne restauranten gjør. Maten var utsøkt, og alle komponentene i mat og vin var nøye sammensatt. Paletten danset mellom smakssammensetningene og teknikken bak kokekunsten var av meget høy kvalitet. Men det største inntrykket var den profesjonaliteten vi opplevde fra personalet. Vi bestilte restaurantens 8-retters meny med vin anbefalingen. Vår kelner guidet oss gjennom måltidet på en interessant og kulinarisk reise. Å forlate en så flott restaurant og kjenne på at servicen oversteg selv den høye kvaliteten på måltidet gjorde dette til en virkelig unik kulinarisk opplevelse.

Due to a late cancellation we have one table for 2 free tonight Please feel free to contact us [email protected] or 21055700

"Luxury worth every dollar!" À L'asie is reviewed by Dagbladet (The Daily Magazine) - one of Norway's grand media, for the second time. Besides their incredible kind words (thank you!) they rate our restaurant 6 out of 6 stars in all three categories (food, service and ambiance). Come eat!🍴

Rå reker (Norwegian shrimp), grilled salad, citrus and bread. 🦐 Bon appétit!

New on à la carte: Beef tenderloin, spring cabbage and Jérome Galis asparagus. Come eat🍴

Friends, guests, Norwegians!😘 A quick note to let you know that À L’aise is open as usual for hungry bellies and tastebuds on the Norwegian Constitution Day this Friday 17th. Come eat or/and have a great party!

Pistacio Tart; Sicillian pistacio, preserved cherries and brown butter financier. Come eat🍴

"For culinary pleasure of a more guilty kind eat at A’L’aise, a deep-pile carpet, champagne trolley kind of place. I savour every mouthful of the pasta dome, strands of spaghetti wrapped around mashed potato with truffles on a bed of chestnuts partnered by a rich Comté cheese sauce. Earmarked for a Michelin star next time round, its deliciously indulgent haute cuisine could not be more different from the only three Michelin-starred restaurant in Oslo, Maaemo." - The Times.

We’re back from wonderful Easter holidays - with a tasty menu to please both tastebud and bellies. We hope you enjoyed your vacations! View our tasting menu below and the full à la carte here as well. www.alaise.no - Come eat! MENU🍴 Langoustine from Frøya - as tartar with Norwegian löjrom, grilled salad and citrus. * Sturgeon Millefeuille and Baerii caviar with hives and potato leaf. * Jêrome Galis asparagus with fried quail egg from Sande, nettle veloutè and asparagus terrine. * Wild turbot en croute with lumpfish roe, peas and smoked roe sauce. * Escalope de foie gras with tonka beans, blackberries and beets. * Quail from Ryfylke with lavender, spring onion and Sauce Ragout. * Menton lemon tart with buttermilk sorbet. * Rhubarb from Brittany with Guanaja milk chocolate and cherry.

Canard à la presse, from our our à la carte menu. 🦆Bon appétit!

Ulrik og hans team i gang med forberedelse til weekenden. Deilig med fantastiske råvarer. Riktig god weekend til dere alle.

"En lunsj på Restaurant À L’aise, er som en langhelg i Paris unnagjort på to timer." (kilde: DN.no) Nå kan du oppleve den selv, Se vår lunsjmeny på https://www.alaise.no/no/a-la-carte/ nå kan du vinne en lunsj for deg og en du er gla i. Hvem vil du ta med? Husk at vi har åpent for lunsj i desember, Hjertelig velkommen.

Ulrik og hans team legger ikke på latsiden, stadig nye retter. Gled deg! Vi ønsker dere alle en kjempefin weekend.

I morgen tirsdag 7.mars starter vi med lunsjservering. Ønsker du å teste ut vår fantastiske lunsjmeny? Tag en venn og bli med i trekningen av en lunsj for 2 :) Vinneren trekkes på mandag 13.02

«Vi er kjempestolte av å kunne offentliggjøre at Matspecialen AS sammen med Ulrik Jepsen åpner Restaurant den 17.02. Skriv navnet på den du vil dele en fantastisk opplevelse med og vi trekker to vinnere søndag! Vinn ett gavekort på kr. 2 000 du kan bruke på Restaurant À Làise på Majorstuen.» Se også www.alaise.no