https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Food Industry News
  • Chef Ulrik Jepsen – the Food Markets in Provence Inspired Me To Become a Chef

Chef Ulrik Jepsen – the Food Markets in Provence Inspired Me To Become a Chef

Posted on Dec 13th, 2018
by Corina
Categories:
  • Food Industry News
Chef Ulrik Jepsen and His Wife Mia

Meet Chef Ulrik Jepsen, 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.

Before the conception of the French fine dining establishment, Ulrik cut his teeth in 1 and 3 Michelin star restaurants internationally, such as Waterside Inn and The Square in the UK, Kokkeriet and Søllerød Kro in Denmark.

We sat down with Ulrik to talk about his passion for French cuisine, his restaurant and asked what advice he would give for new chefs.

What inspired you to become a Chef?

After travelling to Provence with my family and seeing the food markets there, I knew I wanted to be a chef. Inspiration comes from the raw ingredients the seasons themselves. And also from the work that we do closely with the farmers and of course my team.

Where does the love for French cuisine come from?

It came from my first job as a commi in L’education National (Copenhagen). I came in the kitchen and smelled Boeuf Bourguignon… wow that was amazing!! And from that day, I started slowly cooking. First cassoulet, then ile flotant and all the big classics! So in other words smell threw me into being a chef!

Chocolate Blackberries & Milk
Chocolate Blackberries & Milk; Photo credit: Restaurant À L’aise

France is a big country – how does French cuisine differ from one region to the other? Do you have any favorite regional ingredients or dishes?

That is a big question, it really differs from region to region of course. My personal favorite could be the south region if I have to bring one up. Provence has inspired me for years, especially with their asparagus from Cavaillon. Some others would be lemons from Côte d’Azur especially from Menton and Muscat grapes from Provence.

Oyster, green apples, citrus and fresh beans
Oyster, green apples, citrus and fresh beans; Photo credit: Restaurant À L’aise

Do Norwegians have different food preferences than French people? What French dish or dishes do you think Norwegians would not enjoy?

Haven’t noticed that myself but our French restaurant has been taken in with open arms by the locals.

Tell us about Norwegian food – what ingredients and dishes stand out?

Norwegian food is very versatile, Norwegian seafood is out of this world and their mushroom and berry season is outstanding.

Tell us about your signature dishes- what makes them special?

I don’t believe in signature dishes as we learn and create [new items] every day.

Clementine, langoustine tartare, citrus and caviar
Clementine, Langoustine Tartare, citrus and caviar; Photo credit: Mats Dreyer

How important are high-quality ingredients in creating an outstanding dish? Can you create an outstanding dish with mundane ingredients?

Very?! Impossible [to create an outstanding dish with mundane ingredients]!

What advice would you give someone who wants to become a Chef?

Be humble, work hard. Keep calm and focus!

Do you recommend a formal training (i.e. culinary school) for someone who wants to become a Chef?

I’ve seen both work well over the years, it’s all about the fill and the character.

Mont Blanc Dessert
Mont Blanc Dessert; Photo credit: Mats Dreyer

Stay in touch with Chef Ulrik Jepsen on Facebook and Instagram.

Corina

Corina is an enthusiastic fashion lover, foodie and traveler. She's the editor of Chef's Pencil and also runs her own blog on everything affordable luxury. Her work has been featured in numerous publications such as Newsweek, the Independent, the Guardian, Forbes or Eater.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2022 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.