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@clement_fradin

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Français 🇫🇷 Angevin 🍷
Former manager at @maaemo ⭐⭐⭐
Former manager at @mononcle.oslo ⭐️
Former Manager at @courdesloges ⭐️
barista & roaster☕

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@mononcle.oslo
Armagnac, brown butter, coffee

📸@heia_leikers

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A fabulous evening @mononcle.oslo together with @restaurante_pabu from Madrid.
#Chef @dimitriveith had chef @coco.montes visiting.
And with the help from @mr_alexisd, @clement_fradin and staff I got served some amazing dishes.
My favorite was the #reindeer tounge that #sauce was amazing.
A good runner up was #langoustine perfect preparation
And i would love to have that #monkfish again.

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A short sunday cruise

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@mononcle.oslo

Chef Dimitri Veith fra Reims i Champagne har fornyet Mon Oncles tidligere noe tunge stil til et mer elegant, rent og presist uttrykk med tydelig klassisk fransk utgangspunkt. Intet pinsettkjøkken. Teksturen i Potage Dubarry veksler mellom glatt, fløyelsmyk blomkålkrem og fastere biter av blomkål med mer struktur enn i Escoffiers oppskrift. Perfekt breiflabb med «paprikasausen» Hellstrøm ville godkjent. En universalsaus som må mer inn i Oslos menyer. Bedre due enn på dagens *** Epicure i Paris. Strålende syreforståelse i alle rettene, og spesielt i kamskjellretten.

Inne blant topp 5 restauranter i Norge.

Den meget dyktig kuraterte vinlisten - fransk - inkluderer mange auksjonsviner. 1929 Château d’Yquem på 1/2-flaske er sjelden kost. En svært tørr og varm årgang. September hadde 14 dager over 30 °C, og innhøstingen gikk uten avbrudd. Utfordringen var ikke manglende modning, men meget høy sukkerkonsentrasjon. Richard Olney skrev at 1929-årgangen alltid hadde vært mahognifarget. Jancis Robinson beskrev i 2021 en tett, mørkt rødbrun vin som fortsatt var svært frisk og uten tegn til oksidasjon. Det kan bekreftes. Aromaer av brent sukker, kaffebønner, tørket aprikos, røykt honning og mørk karamell. Enorm kraft kombinert med perfekt balanse. Konsentrert tørket frukt, fiken, melasse og nedlagte plommer. Forbløffende frisk syre som skjærer gjennom og hindrer at vinen oppleves tung. Ekstraordinært lang (99)

Ellers kan gjerne hele menyen kombineres med champagne.

Årets sterkeste anbefaling er Mon Oncle!

MENU DÉGUSTATION
Our Exclusive Summer Menu

-Hamachi, fennel and rice from Camargue
-Shrimp, buckwheat and brown butter
-Warm oyster, Champagne sauce and caviar
-Scallop, gooseberry and sauce verte
-Potage Dubarry
-Monkfish, Espelette chili and parsley
-Roasted pigeon, Cognac and smoked pepper
-Trou Champenois
-Strawberry, raspberry and mint
-Petits fours

Oslos beste kaffe!!

#chateaudyquem #yquem

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Et puis parfois, une simple story ne suffit pas…

Aujourd’hui, nous avons eu la chance immense de recevoir la cuvée « Une Champagne» de la maison Bérêche & Fils, sur le millésime 2015.

Pour les initiés, ce nom résonne comme un mythe confidentiel. Imaginée par les frères Raphaël et Vincent Bérêche, cette cuvée est le sommet absolu de la maison : un assemblage ultra-sélective des plus vieilles vignes du domaine, réunissant la crème des Grands Crus (Cramant, Ambonnay, Mailly, Aÿ) et de leurs plus grands Premiers Crus de Ludes.

Une production microscopique, façonnée par le temps : 5 ans de vieillissement sur lies suivis de 2 ans de repos sur pointe, pour uniquement 934 bts cette année.
 A la tienne, étienne ✨🍾

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Mon Oncle — French elegance in Oslo 🇳🇴✨

Among the many restaurants shaping Oslo's dining scene, Mon Oncle stands out with a remarkably clear identity.

Led by Dimitri Veith, a French chef from Champagne and a former member of the Maaemo universe, the restaurant offers a contemporary interpretation of French gastronomy built around outstanding Norwegian produce. What impressed me most was the maturity of the cuisine. Despite his young age, Dimitri already cooks with the confidence of a chef who knows exactly where he wants to go.

The setting reflects that philosophy perfectly. An elegant counter overlooks the open kitchen in constant motion, while the lighting, tableware and attention to detail create an atmosphere that feels both refined and effortlessly welcoming.

The wine programme deserves a brief mention. Despite the restaurant's young age, the cellar already shows real personality, with thoughtful selections such as François Boulard's Petraea, a beautiful Arbois Pupillin from Domaine de la Renardière and a superb Arnaud Ente 2005. 🍷

In the kitchen, technique never overshadows flavour. A delicate scallop meunière with bergamot, an elegant Dubarry-inspired preparation and a memorable braised reindeer tongue with ramson, capers and mustard seeds showcased a cuisine that remains precise, expressive and highly readable.

The highlight for me was the pigeon. Served with lightly charred cabbage and a dense, beautifully crafted sauce, it was followed by a second service in the form of a concentrated broth before the cheese course. A sequence full of depth, sensitivity and remarkable aromatic precision.

What I particularly enjoyed was the balance between sophistication and restraint. The plates are visually striking, technically accomplished and deeply contemporary, yet they never lose sight of their primary purpose: delivering pleasure.

Mon Oncle is already one of the most compelling tables in Oslo — elegant, ambitious and carried by a chef whose evolution deserves very close attention. ✨

Mon Oncle - Universitetsgata 9, 0164 Oslo, Norway 🇳🇴

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🇳🇴 Nel centro di Oslo, Mon Oncle è un ristorante intimo con una stella Michelin, dedicato alla grande cucina francese.
Il menu degustazione da 18 portate, accompagnato da un wine pairing straordinario, propone un percorso raffinato con un servizio attento e preciso. 🍷

La cucina dello chef Dimitri Veith rilegge la tradizione gastronomica francese, riuscendo a trasferirne sapori e atmosfere nel cuore della Norvegia.
Un’esperienza che si distingue per eleganza e coerenza e che si inserisce tra le migliori di Piattoriccomicificco per il 2026. 😍
Il costo dell’esperienza lo trovi solo sul canale YouTube ▶️

⭐️OGNI LUNEDÌ ALLE 18 UN NUOVO VIDEO SU YOUTUBE
⭐️OGNI MERCOLEDÌ ALLE 15 UN NUOVO REEL
⭐️OGNI VENERDÌ ALLE 12 UN NUOVO POST

✏️𝐈𝐬𝐜𝐫𝐢𝐯𝐢𝐭𝐢 𝐚𝐥 𝐂𝐚𝐧𝐚𝐥𝐞 𝐘𝐨𝐮𝐭𝐮𝐛𝐞

Cibo Gourmet
Fine Dining
Resort
Location esclusive

@tosonileonardo @marco_piastra @dionisiograz
@mononcle.oslo @dimitrivth

#Oslo #MonOncle #michelinstarredrestaurant #ristorantestellato #michelin

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Some snapshots from our 5 course tasting menu at @courdesloges #food #chef #onlylyon #instafood #lyon #gastronomie #michelin @michelinguide #finedining

Apéritif : pâté en croûte, tartelette betterave +combava+ liveche, chawanmushi algue, citron sudashi et saint jacque

Bœuf maturé, bouillon foin

Champignon sauvage , sapin

Omble, tanasie, carotte

Pigeonneau, prune

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Nydelig lørdags lunsj på @mononcle.oslo 🌟

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L’Italie sophistiquée et gourmande à #Lyon ? Chez #boscolohotel avec le restaurant #angelo et la cuisine d’Antonio Salvati @boscololyon @angelorestaurant_lyon @clement_fradin

Au menu :
. Tagliata de thon rouge, panzanella, œufs de maquereau fumés et coulis de fruits rouges
. Ravioli « cacio e pepe », crème de parmesan et truffes fraîches
. Tiramisu au café

Vin :
. Solaia Marquis Antinori Toscane Bolgheri

#cucinaitalia #pasta #pastalover #delice #delicious #yummy #foodpics #foodstagram #instagood #foodforthought #delicious #gourmandise #fresh #tasty #food #foodporn #foodies #lafelicitaeunacosasemplice #wine #winelover #semplicemabuono #wine #winelover #lyon #lyonfood #onlylyon #cuisineitalienne

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🥲🥲🥲

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Great year we had! 🙌🏻

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