A gourmet feast at Cru Wine and Kitchen in Oslo
Restaurant Cru Wine & Kitchen in Oslo reflects a French wine term: Traditionally translated as “growth” it’s often used to indicate a specifically named and legally defined vineyard or ensemble of vineyards and the vines “which grow on a reputed territory; by extension of good quality”. Growth, quality and wine for that matter, gives a perfect frame for the reason of the visit:
As an active member of The Norwegian Computer Society, I am involved in several workshops, for example “IT Strategy and Management”. At the end of each season of intense teamwork to provide our members with a variety of cutting edge sciences, we believe that we deserve a social gathering. What’s better than a culinary feast and trying a new restaurant in Oslo? You’re welcome to join us while I tell you about this place and our 7 course gourmet feast:
Let’s start with the wine; Cru is a place where the waiter carefully describes the wine and the food before serving.
The guests swirl the wine in the glass, as in wine tasting, and you smell the bouquet of the wine before drinking it. However, With Kari Innerå, Nordic Chef of the Year 2007, in the kitchen, there is all reason to have great expectations for the food too. The griffin menu shows the way: three appetizers (12 € each), two main dishes (28 €), cheese and dessert for around 10 €. One can eat quite reasonable, but if the occasion calls for something special, it is possible to put together menus of three, five or seven dishes. We went all the way on the gourmet adventures road – here is our seven dish feast along with our waiter’s wine recommendation for each of them:
Left: Caviar of Lavaret, blintz, sour cream, dill & radish – Wine: Sancerre Domaine de la Rossignol 2010
Right: Artichoke, caramelized puree, glazed macadamia, soup & artichoke chips & black truffle – Wine: Alto Adige – Südtirol Manincor “Réserve della Contessa” 2009
Left: Skin fried cod, open lasagna with fennel & ricotta, seafood sauce, crab croquet, avocado cream & peas
Right: Red wine braised beef shoulder, homemade sausage, Confit of plum, spicy broth, potato gnocchi & pumpkin – Wine: Côtes du Marmandais, Domaine Elian da Ros – Le Vin est une Fête 2008
Moose from Gudbrandsdalen, celery puree, Brussels sprouts & cranberry vinaigrette
Wine: Rossignol Bourgogne Pinot Noir 2008
Is there a better way of enjoying good colleagues company and discussing the future of the Computer Society and our work group’s activities for the coming season? We fully agreed we are the best work group team with eagerness and enthusiasm to start a new and successful season – and of course looking forward to the next culinary feast in mid June.