Bloggers sunday at Rotisserie, Anders Husa

 

rotisserie

Team analizagonzales.com consisting of my two youngest Sam, MiniMe and I went to bloggers take over sunday at Rotisserie in Oslo.

Rotisserie is still a fairly new but a very welcomed addition to Oslo’s restaurant scene. The restaurant was established earlier this year of 2015 and has grown to be a respectable restaurant in a short time. As the name suggests they grill their fowl the french way, on a spit and in an rotisserie oven. To celebrate their success the reataurants french owner Loris Giannitrapani opened shop on Sundays and invited a few foodbloggers to design their sunday menu for this fall.

Loris explains why he wanted to work with food writers
Loris Giannitrapani. Photo: Anders Husa

First foodie out is Anders Husa who got to do the September menu. HERE is his Rotisserie post.

64 degrees duck egg, butter fried chanterelles, crispy parsley root chips, Comté and toasted black pepper
Photo Ander Husa

First dish was 64 degree duck egg with butter fried chanterelle, crispy parsnip chips, Comté and toasted black pepper. A hearty, robust and flavorful dish where french and norwegian flavours are balanced nicely together.

My pride and joys did not want the starter, but I had them try a bit of mine. Their eyes begged for more but they only got that one bite, mummy wanted the rest to her self. No, I did not let the children starve, since we came early we had to wait and since I am a foodie and they are the children of one we ate somewhere else first.

Rotisserie duck with celeriac puree, baked shallots, crispy kale and a redwine sauce with black currants and Lakrids by Johan Bülow
Photo: Anders Husa

Main course was: Rotisserie duck with celeriac puree, baked shallots, crispy kale and a red wine sauce reduction with black currants and liquorice by Johan Bülow. The black currants for sweetness and acidity and liquorice syrup for salt and umami.

MiniMe got a special plating, many 7 year old children do not like to mix their food so she got everything separated, that what I calle service. Unfortunately I do not have a picture of her plate since I was a bit incapacitated plus I was to busy snapping the meal. Nice flavours and a lot of contrasts.

Madeleines with an almond mousse, sea buckthorn gel and meadowsweet
Photo: Ander Husa
The desert was: Madeleines with an almond mousse, sea buckthorn gel and meadowsweet. A desert with a lot of contrast, crispy, soft, sweet and tart.

This dish was MiniMes favorite, she even instructed her older brother how to go about eating the desert so he could experience all the textures and flavours and when she popped her spoon in to her mouth she looked like she had gone to heaven. And yes, it was she who talked about textures and flavours, sounds like a future foodie.

Rotisserie and Anders Husa and Rotisserie gets three thumbs up from us.

There is only one Sunday left so if you want to experience Anders Husas Rotisserie menu you still have to be quick about it. You can book a table HERE.

Next month Helle from Helles’s Kitchen will be in charge of the menu. She and her husband Erik came the second sunday and tried the Anders Husas menu. You can read HERE about their experience.

 

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