Canard à la Presse (Pressed Duck)
Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La...
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Recipes by Chef Ulrik Jepsen
Chef Ulrik Jepsen is the man behind one of the best and trendiest restaurants in Oslo – À L’aise.
With 5 out of 5 ratings on Tripadvisor, and a plethora of top reviews by some of the largest media outlets in Norway, À L’aise has become a gourmet destination for Oslo’s residents.
Prior to À L’aise, Chef Ulrik Jepsen work experience ranged from 1 and 3 Michelin star restaurants in Norway and abroad, such as Waterside In in the UK, Kokkeriet and Søllerød Kro in Denmark.
For more information check out our interview with Ulrik.
