The story
Between the Royal Palace and Majorstuen, in a former stable building, Brasserie Blanche brings the spirit of a French brasserie to Oslo. The space has lived several lives—first as a stable, then as a car workshop and an interior shop—before being transformed into the welcoming restaurant it is today.
The menu is rooted in the old classic French kitchen. Dishes such as French onion soup, sole meunière, and tarte tatin are central to the offering, prepared with seasonal ingredients. Starters include oysters Fine de Claires N3, gratinated snails with garlic and mushrooms, and chèvre salad with orange vinaigrette and salt-baked beets. Main courses range from grilled entrecôte with Béarnaise to pan-fried turbot with pommes Anna, spinach, and butter sauce. Desserts stay true to tradition: crème brûlée with Tahiti vanilla, apple tarte tatin with vanilla ice cream, and omelette Norvégienne with sea buckthorn sorbet.
The atmosphere is informal and rustic. With 125 seats spread over two floors, the restaurant is divided into several intimate zones. A private dining room accommodates groups from 20 to 70 guests. The wine list draws heavily from France’s classic regions, with room for a few outsiders and newcomers from both the old and new world.
Brasserie Blanche’s recognition as a Michelin Recommended restaurant reflects its steady commitment to French cuisine and a welcoming, unhurried dining experience.
Recognition
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