|
|
|
|
|
|
|
|
|
|
 |
Trond Andresen |
| |
|
 |
|
| Born |
1972-09-27 Born: Trondheim, Norway |
| Apprenticeship/training |
1989 - 1991: Britannia Hotel, Manfred Kurtseifer, Trondheim |
| Career |
1992 - 1994: internships in various restaurants
1994 - 1997: De Fem Stuer, Frank Halvorsen, Oslo (Sous chef)
1998: Holmenkollen Park Hotel Rica, Oslo (Executive chef)
1998 - 2000: Annen Etage, P. Suarez, Oslo (Sous chef)
2000 - 2001: Le Canard, Thomas Berg, Oslo (Sous chef)
since 2001: Le Canard, Oslo (Chef de cuisine) |
| Philosophy |
The excellence of simplicity |
| Awards |
1995, 1996, 1997, 1999: Finalist in competiton "Chef of the year", Dagens Næringsliv: 26/30 (19)
2000: Gold medal in the culinary Olympics, Erfurt |
| Interesting tidbits |
1998 - 2000: Manager of the Norwegian Youth National Team |
| |
|
|
|
|
|
|
 |
Le Canard |
| |
 |
|
|
| Address |
President Harbitz Gate 4
0259 Oslo
Norway > Norwegen > Norwegen > Norwegen
number of seats: 70
number of employees: 17
SKZ (Service Index) 0.243
|
| Staff |
Andresen, Trond (Chef de Cuisine)
|
Phone
fax |
+47 (22) 54 34 00
|
email
Homepage |
lecanard ( at ) lecanard.no
www.lecanard.com |
| Opening times |
Sunday days of rest
18:00 h - 01:00 h
Closed: Christmas, Eastern
Mondays July - August |
| Prices |
Menu ø 72,- € - 125,- €
7 courses menu 125,- €
All credit cards
10 course menu 126 €
price per course = 12.600 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Norway
Total points |
--
|
16.5
|
2
16.5
|
--
|
|
| Restaurant guides |
Frommers "stars"
Michelin "stars" |
--
--
|
--
*
|
--
*
|
--
--
|
--
--
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
14.55 |
| class |
Good |
| ERR Toques |
|
| ERR Rank |
1735 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Whole roasted duck from Challans in two servings |
| Starter |
Truffle glazed sweetbread with braised leeks |
| Main dish |
Braised monkfish in garlic- and thymejus, purée of aubergines, tomatoconfit and nicoise olives, gnocchi fried in sagebutter |
| Dessert |
Strawberries "Gariguettes" in their own juice with mascarponesorbet |
| Seminars |
On request
180,- € - 340,- € p.P. |
| |
|
|
|
|
|
|
<<< go back>>>
|
|
