Rotisserie

Chicken ravioli in a horseradish and tarragon broth

To the left as you exit Torggata towards the adventure bridge. In a narrow venue in Hausmannsgate, just opposite of the church Jakob, a new French restaurant called Rôtisserie has opened. It may not come as a surprise that they are cooking a lot of their food in a rotisserie. Skewered or hung meat is cooked in an oven while it rotates and cooks evenly in its own juice.

The restaurant manager Loris welcomes us as we enter. He asks whether we would like to sit at a table or along the marble counter facing the chefs working the kitchen. An easy choice, we sit down at the bar, which has very comfortable chairs and the best view. "A glass of wine to start?". "Yes, please, recommendation?" "How about Le G de Guiraud?" Perfect. We study the menu.

Le G de Guiraud

A simple and short menu and a simple and short wine list. We love it already. Almost every wine is offered by the glass, and almost every glass is priced below 100 NOK. The menu has three starters, the choice between three cuts of meat for the main dish and various side dishes. Lastly, some specialty desserts from pastry chef Constance Charpentier.

The best thing about this place is that the kitchen will be open till at least 23.00. Too many decent restaurants these days close their kitchen around nine or ten. Pjoltergeist has been our only go-to-place for late night snack. At least now we have a new good alternative.

Homemade duck rillettes. Meat braised in it's own fat with herbs and salt.

Asparagus salad. A very well balanced dish. Both bitter and sweet asparagus, as well as bitter cabbage and sweet pomegranate. Topped with truffle for the umami flavor and contrasted with pieces of roasted nuts and a cheese cracker.

Veal served with roasted vegetables; parsnips, shallots, red and yellow beets.

La Balade des Lézards

The roasted chicken was perfectly juicy with crispy skin. Both the white and dark meat were cooked to perfection.

The french fries were twice fried, which made them soft inside, but not so crispy on the outside. The chef had attempted a quick version of the Heston Blumenthal fries, but said he would do the proper three steps from now on to achieve more crisp. We love when chefs have such a humble attitude.

Loris was a great host and very interested in our feedback.

Lemon meringue tart. The flavor and presentation of this makes it our favorite one in Oslo. The skills of pastry chef Charpentier really shines here.

Loris served us a Noblesse du Temps from Jurançon to go with the desserts. A great choice of a dessert wine that is not too sweet and rich.

Profiteroles filled with ice cream and topped with warm chocolate sauce. On the sides are some petit fours. One filled with custard cream. The choux pastry is perfectly crispy and airy. The only part we would improve here is the ice cream, and Loris explained that they are working on that and will make their own ice cream soon.

Pastry chef Constance Charpentier focused at work

Please don't roast me.