Villbrygg x Mon Oncle paired

In early April, we joined forces with Mon Oncle and their head chef Dimitri for a special pairing dinner in Oslo.

We invited a small group of friends to explore how Villbrygg’s natural, alcohol-free drinks could complement Michelin-level cuisine.

While Mon Oncle brings French technique to the table, and Villbrygg is rooted in wild Norwegian nature, we share a passion for working with local,natural ingredients — and a curiosity for what’s around us.

Together, we blended two culinary worlds: refined French flavors and fermented Nordic craft. Here's what that looked (and tasted) like.

Starter

Potage Parmentier paired with

ENG 02

A warm and comforting French classic, layered with leek jam, mousseline potatoes, roasted almond foam, and leek hash. Incredible!

Paired with Villbrygg Eng 02 –chosen for its crisp acidity to cut through the richness, and a touch of sweetness that harmonizes with the leek jam.

Main

Grilled Dry-Aged Monkfish paired with

SKOG 03

One-week dry-aged monkfish, grilled over fire, served with a smoky red pepper purée, parsley oil, and a Vin Jaune sabayon infused with Espelette chili from the Basque Country.

Main

Norwegian Black Grouse paired with

FJELL 01

Wild Norwegian black grouse, cooked on the bone, with a grand veneur sauce enriched by local blueberries — a Nordic twist on a French classic.

Paired with Villbrygg Fjell – fresh red berries, wild herbs, and structured bitterness to match the bold flavors.

Dessert

Strawberry Basil Sorbet paired with

GLIMT

Fresh Norwegian strawberries with basil-infused sauce, crowned with a refreshing yoghurt-basil sorbet – a pure, vibrant finish.

Paired with Villbrygg Glimt – capturing bright berry notes and herbal freshness, perfectly balancing the dish’s natural sweetness.

Dessert Strawberry Basil Sorbet paired with GLIMT

Big thanks to Dimitri and the team at Mon Oncle for inviting us into their kitchen, beautiful restaurant and pairing Villbrygg with bold, beautiful food.

We’re excited to keep blending worlds — French technique, Norwegian nature, and everything in between.