Mon Oncle

Named after a classic Jacques Tati comedy, this intimate restaurant harks back to the founding era of French cuisine. The chefs wear toques and their classical training comes through in dishes like duck à l'orange with glazed turnips, carrots and kumquat confit. There is a pleasing level of refinement in the sauces – like a superb sauce marinière with razor clams royale – and everything is beautifully presented. An impressive French wine list accompanies the food.

1. Named after a Classic Jacques Tati Comedy
Mon Oncle draws inspiration from the classic Jacques Tati film of the same name, reflecting a nostalgic homage to the founding era of French cuisine. This thematic choice is unconventional for a Michelin-starred restaurant, creating a unique cultural and cinematic connection to its culinary identity.

2. Chefs Wear Traditional Toques and Emphasize Classical Training
Unlike many modern Michelin-starred restaurants that may adopt avant-garde styles, Mon Oncle’s chefs wear traditional toques, underscoring their classical French culinary training. This classical approach is evident in dishes like duck à l'orange with glazed turnips, carrots, and kumquat confit, highlighting refined sauces and traditional techniques.

3. Luxurious French Bistro with a Rich, Decadent Menu Next to a Casual Concept
Mon Oncle is part of Maaemo chef Esben Holmboe Bang’s expanding Oslo empire and is uniquely positioned next to his more casual restaurant, Kafeteria August. It offers a luxurious French bistro experience with rich, decadent dishes such as Beef Wellington in truffle sauce and vol au vent with sweetbreads, creating a contrast between casual and opulent dining within the same culinary group.

The most honored or signature ingredients at the Michelin-starred restaurant Mon Oncle in Oslo are:

• Duck: Featured in the classic French dish duck à l'orange, paired with glazed turnips, carrots, and kumquat confit. This reflects the restaurant's homage to vintage French gastronomy and classical training.

• Leek: Used grilled and served with taramasalata and chives, showcasing a refined vegetable preparation that complements the French culinary style.

• Scallops: Noted for their freshness and sweetness, served without bitterness, highlighting the quality of seafood in their menu.

• Razor clams: Incorporated in a sauce marinière with razor clams royale, demonstrating the restaurant's skill in classic French sauces and seafood dishes.

• Kumquat: Used as a confit accompaniment to duck, adding a citrusy, slightly sweet contrast that elevates the dish’s complexity.

These ingredients are significant as they embody Mon Oncle's dedication to classical French cuisine with a modern, refined presentation, emphasizing fresh, high-quality produce and traditional techniques.

Tasting Menus

• 7-course menu: NOK 2,200 (€220)
• 9-course menu: NOK 3,300 (€330)

Signature Dishes

• Duck à l'orange with glazed turnips, carrots and kumquat confit: NOK 395 (€39.50)
• Sauce marinière with razor clams royale: NOK 295 (€29.50)