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 featuring a rich custard base crowned with a layer of hardened caramelized sugar. This dish, also known as burnt cream, is typically served slightly chilled, with the caramel topping providing a contrast to the cool center of the custard. While often flavored with vanilla in French cuisine, the custard can incorporate other flavorings and is sometimes garnished with fruit.
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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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