THIS IS BRASSERIE FRANCE
Even if Karl Johan is not the Champs Elysée, and Egertorget the Place d'Etoile, we at least want to give you as a guest a good dose of French culture and high brasserie atmosphere. And perhaps over a glass of pastis, relive fond memories of Paris. Regardless of memories, a visit with us will be far more affordable than a trip to Paris, and also takes less time. Popular, lively, and French!
When you are welcomed at the door by one of our maitre d's and taken to your table by a waiter, quite a lot has already been done. Every day we have from 150 to 250 guests entering through the same door where all the food, wine, mineral water, equipment, and staff have passed. Vegetables, meat, and fish must be prepared for lunch, dinner, and parties. Macarons, truffles, and cakes must be fresh and newly baked for our dessert trolley. We have many apprentices in the kitchen and the dining area, who often have both practical and theoretical courses during the day before they join the service in the kitchen and restaurant under the guidance of our skilled and experienced chefs and waiters. On the 4th floor, all porcelain, cutlery, and kitchen equipment are washed by our dishwashing team. Fortunately, we have several elevators! Together, everyone contributes to ensuring that you have a great experience - for lunch and dinner!
Det er jo alltid noen som starter opp!
I 2001 kjøpte Knut Wesenberg, Knut Brottveit, Ingun og Pål Suarez restaurantene A touch of France og d'Artagnan av Freddie Nilsen. Freddie hadde drevet restauranter med en god fransk profil helt siden 1979. Og vår drøm var nettopp det å utvikle restauranten til å være enda tydeligere på sin franske adresse. Vi savnet et godt brasserie i Oslo som serverte gode og klassiske franske retter som løksuppe, kalvelever, entrecôte med bearnaise og biff tartar. Som de stedene vi alltid kommer tilbake til når vi besøker Frankrike. Etter snart 25 år er vi fortsatt her - så spørsmålet må jo bli om vi fortsatt leter etter drømmen vår, eller om vi bare trives så godt i drømmeland? Eller....Uansett; det å arbeide sammen med engasjerte kolleger, og daglig møte mange gode og trivelige stamgjester, det gir mening. I tillegg å få ta del i 2 år av en lærlings liv - hvert år utdanner vi 6-7 kokker og servitører. Det er fint!