Served at
KontrastA two Michelin-starred restaurant in Oslo, Norway, known for its modern Nordic cooking, focus on sustainability, and multi-course tasting menus.
A savory interpretation of the classic French crème brûlée, featuring duck (likely fat or confit) incorporated into a creamy custard, topped with a caramelized layer, presented as a Nordic-inspired snack.
Crème brûlée is a dessert composed of a rich custard base, distinguished by a layer of hardened caramelized sugar on top. It is often served slightly chilled, creating a textural and temperature contrast between the warm, crisp topping and the cool, smooth custard. While the custard is commonly flavored with vanilla, particularly in French cuisine, other flavorings can also be used.
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A two Michelin-starred restaurant in Oslo, Norway, known for its modern Nordic cooking, focus on sustainability, and multi-course tasting menus.
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