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April 2015: Japanese 100% full blood Wagyu

Japan opened up the export of the most prestigious meat – 100% PURE BLOOD JAPANESE WAGYU – to Europe last year. We are glad to be able to introduce this fantastic meat to all those who appreciate the real, genuine flavours.

There’s a big difference in flavour and texture of Wagyu from Japan, and Wagyu produced in other countries. It has been said that the difference is almost similar to a fake and original Louis Vuitton bag. Our Japanese wagyu can be tracked back to it’s origins, and with a tracking number it’s possible to find information about each animal.

We have also ordered in KOBE beef, which is unique meat produced with strictly protected standards in Hyōgo district in Japan. Kobe has extremely long delivery time, as a result of the fact that there are only 3900 animals that are being slaughtered each year, and only 10% of these are exported. We’ll wait patiently.

2015 April Japansk Wagyu

January 2015: Bocuse d’Or 2015

Guineafowl – like this one from our supplier Les Fermies Landais in France – is one of the main course ingredients in the final of Bocuse d’Or 2015. We wish Norway’s Ørjan Johannessen good luck with the competition, that will be held in Lyon January 27th and 28th.

Uke 3 Perlehøne til Ørjan Bocuse dOr

November 2014: Newby Tea  

Newby Tea was founded at the turn of the millennium in London with the mission to source, blend, preserve and serve the world’s finest teas. Newby’s award-winning teas are served with pride in fine establisments, from five-star hotels to Michelin-starred restaurants and esteemed cultural institutions. The tea range – consisting of more than 200 products – includes the finest of black, green, oolong, puerh and flowering teas, as well as fruit and herbal tisanes. In co-operation with Kaffa, we now can offer a fine selection of teas to our professional customers. Our tea selection consists of high quality loose leaf teas and tea bags. For more info: ordre@alac.no.

2014 nov 25 newby1

November 2014: THE MASAHIRO CHEF OF THE YEAR 2015 

Årets Masahiro-kokk – The Masahiro Chef of the Year – is a competition for trainees and young chefs up to 25 years of age. Team Masahiro – Ole Martin Alfsen, Kjartan Skjelde, Even Ramsvik, Sven Erik Renaa, Björn Svensson and Tom Victor Gausdal – is now searching for 6 finalists for the next year’s competition. The deadline for the sign-up is December 2nd, 2014. For more info, please contact jorn@arons.no .

November Masahirokokk 2015

September 2014: NORWEGIAN CHAMPIONSHIPS IN CULINARY ART 2014

Norwegian Championships in Culinary Arts 2014 will be held in Trondheim on Tuesday and Wednesday 23-24/9. The competition menu consists of a starter, a main course, and a dessert made of Norwegian plums and Valrhona Dulcey blond chocolate. More info about the competition: http://www.nkl.no/index.cfm?id=414124 

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September 2014: NORWEGIAN CHAMPIONSHIPS IN OYSTER OPENING 14/9 2014

Norwegian Championships in oyster opening will be held on Sunday 14/9 at 14-18 at Restaurant Lekter’n at Aker Brygge. The competition is open for professionals working with seafood at restaurants or specialty shops. The winner will receive fantastic prizes and start training towards the World Championships in Irland late September. More info at:  NM i østersåpning 2014. A la Carte Produkter is a proud sponsor of the competition, and invites everyone to follow the event at Aker Brygge in mid September.

2014 Sept østers

August 2014: VALRHONA WORKSHOP IN OSLO

Valrhona’s pastry chef, Andrew Gravett, will visit us August 27th and 28th for an inspiring chocolate workshop for pastry professionals. The theme of the training will be «The 4 Shades of Valrhona», including all the four shades of chocolate: dark, milk, white and the newest of them all: the blond chocolate. Workshop will be based on practical work and techniques, which will inspire the professional pastry chefs in their everyday work. For more info, please contact Marianne at marianne@alac.no.

August 2014 Andrew Gravett

July 2014: WACS 2014 IN STAVANGER

World Association of Chefs Societies has the world conference in Stavanger July, 2th -5th. Nearly 1000 chefs from around the world will attend the event, with program including congress, seminars, trade fair and competitions. The creative director of Valrhona and the founder of the Valrhona School, pastry chef Frederic Bau, will lead a master class with theme «Measured Indulgence – Rethinking Pastry». More info about WACS at  http://www.wacs2014.com

Juli 2014 wacs-logo

 

April 2014: PCB CRÉATION

PCB Création is an innovative French manufacturer of chocolate and pastry decorations. PCB makes it possible to personalize decorations with your own logo, picture or message. Easy, decorative, cost efficient and time saving! In addition, the assortment also includes a large choice of ready-made decorations, molds, pastry colorings and other products. Don’t hesitate to contact us for more info.

2014 April PCB

February 2014: GRÉGORY BÉCEL NORWEGIAN PASTRY CHAMPION 2014

Grégory Bécel from Kaffebakeriet is the new Norwegian Champion in Pastry! Cathrine Nilsen from Dromedarbakeriet took the second place, and Janey Chen from Villa Sole took the third place in tough competition, which was held during the SMAK Exhibition in Lillestrøm February 4th. Congratulations!

 Uke 4 bakgrunnsbilde Gul kake

February 2014: SMAK TRADE FAIR AND NORWEGIAN PASTRY CHAMPIONSHIPS 

The Norwegian Pastry Championships with 6 finalists will be held on Tuesday, February 4th. The competition will be arranged at SMAK 2014 exhibition in Lillestrøm. A la Carte Produkter will be participating in the trade fair with own exhibition stand nr E03-17, together with Valrhona, Capfruit, La Rose Noire, Wiberg, PCB, og Rougie.

Uke 4 kake NM i konditorkunst

January 2014: A LA CARTE PRODUKTER AT SMAK TRADE FAIR 4.-7.02. 2014

In the beginning of February, both A la Carte Produkter and our partners can be found at SMAK trade fair, exhibition stand nr E03-17. On the first day of exhibition, on Tuesday Feb 4th, there will also be arranged the Norwegian Pastry Championships, with Valrhona and Capfruit as sponsors.

SMAK2014

 

November 2013: CHOCOLATE FOR CHRISTMAS

It’s first day of December on Sunday. And it’s time for good chocolate moments, together with this Advent Calendar including some sweet surprises from Valrhona.

10054 Valrhona adventkalender 2013

September 2013: HEINI PETERSEN THE NORWEGIAN CHAMPION IN OYSTER OPENING

Heini Petersen is the Norwegian Champion in Oyster opening. He will soon compete in World Championships, which will be held in Galway, Irland September 28th. We congratulate Heini and wish him good luck in the next competition!

The Norwegian Champion in oyster opening, Heini Petersen together with  jury member Bela Szabo from A la Carte Produkter.

The Norwegian Champion in oyster opening, Heini Petersen together with jury member Bela Szabo from A la Carte Produkter.

 

September 2013: NORWEGIAN CHAMPIONSHIPS IN OYSTER OPENING

Norwegian Championships in oyster opening will be held on Sunday 8/9. The competition will be part of the Norwegian Seafood Festival at Aker Brygge. The final will be at Restaurant Lekter’n at Aker Brygge at 14-18 on Sunday afternoon.

Østersdommere på jobb i NM i østersåpning i 2012.

 

September 2013: NORWEGIAN CHAMPIONSHIPS IN PASTRY 2014

Dead-line for sign up for the competition is October 15th!  The competition will be held during SMAK Fair at Norges Varemesse in Lillestrøm on February 4th, 2014. If you’re a creative and motivated pastry chef, don’t hesitate to sign up. For more info, please contact Anders Vangen at BKLF/Norwegian Association of Bakers and Pastry Chefs:

BKLF v/ Anders Vangen

Tlf:         23 08 87 14

Mail:      av@nhomd.no

Uke 36 NM i konditorkunst

August 2013: Norwegian Championship of Culinary Arts 2013

Norwegian Championship of Culinary Arts was held in Ålesund 21.-22.08. The winning menu consisted of a starter, made of klippfish, mussels and scallop, while the glazed pork neck was served as the main course. The menu was completed with a dessert that contained, among other ingredients, also Valrhona Manjari chocolate “Cremaux”. We congratulate the Norwegian Champion Fredrik Log, who works at Renaa Restaurants in Stavanger.

Norwegian Champion in Culinary Art 2013 Fredrik Log. Photo: Arnold Hoddevik.

Norwegian Champion in Culinary Art 2013 Fredrik Log. Photo: Arnold Hoddevik.

July 2013: GOOD SUMMER TO EVERYONE!

A la Carte og sommer 2013

 

June 2013: INVITATION TO NORWEGIAN CHAMPIONSHIPS IN PASTRY 2014

Valrhona, Capfruit and A la Carte Produkter are proud sponsors of Norwegian Championships in Pastry 2014. The competition will be held during SMAK Fair at Norges Varemesse in Lillestrøm on February 4th, 2014.

6 finalists will be chosen to the final, based on sketches/pictures and descriptions of the products (main cake, confectionery and showpiece). Deadline for sign up is September 27th, 2013.

If you’re interested in the competition, please contact Anders Vangen at BKLF/Norwegian Association of Bakers and Pastry Chefs, for more info:

BKLF v/ Anders Vangen

Tlf:         23 08 87 14

Mail:      av@nhomd.no

Vinnerne av NM i Konditorkunst 2011

2011 winners: Morten Carlson (3rd place), Patrick Dufaud (the winner) with his two daughters, Annemari Erlbeck (2nd place)

 

June 2013: SUCKLING PIGLET PRODUCER PABLITO DEL MONTE IN OSLO

Spanish suckling piglet specialist, Pablito del Monte, will visit Oslo. During the daytime on Wednesday 19/06 -13 you’ll find Ramón Cambra, Javier Cambra og José Manuel Giral at Maschmanns Matmarked, where they will roast some premium suckling picklets. Our Spanish guests will also teach us the best techniques and show us how to prepare this delicious product in the best possible way.

Lechón or Cochinillo – this popular dish has many names. Roasted suckling piglet is a typical Spanish specialty, suitable for many occasions and typical food in parties and celebrations in Spain. Suckling piglets from Pablito del Monte come from the Northern Spain, Pirineos de Aragon. This area is known for the forest rich in vegetation, which both the piglets and their mothers use freely. The piglets are kept together with their mothers during 21 days, and during this time the piglets only drink milk. This results to tender meat with elegant flavor which is so typical for suckling piglet.

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May 2013: WIBERG SPICES

WIBERG spices give the food that little extra, making the dish a true enjoyment. The mission of Wiberg is based on the mutual understanding – by professionals for professionals. As a customer you can choose from endless choice of flavors: herbs, spices, mix specialties, stocks, vinegars and oils, but also sweet specialties, as balsamico glace and AcetoPlus. Wiberg gives each dish a genuin flavor, and you are welcome to find the creative potential of WIBERG products.

Wiberg krydder

 

April 2013: LA ROSE NOIRE

Chef pâtissier Gérard Dupois is the founder of the success story La Rose Noire, and we have now in our assortment delicious tart shells from this high quality producer. Hand-made products come in many shapes and sizes. Because of their high quality, La Rose Noire products can be used in many occasions.

April 2013 La Rose Noire

 

February 2013: THE FIRST BLOND CHOCOLATE IN THE WORLD, DULCEY

Valrhona launched last autumn the first blond chocolate in the world, Dulcey, which has become a huge success around the world! It also won the “Innovation Award” at SIRHA fair in Lyon. Dulcey is sold as feves in 3kg bags and as a 85gr bar. The chocolate can be used in many different applications, like these Dulcey tarts in the picture.

Tarte Dulcey

Tarte Dulcey

 

March 2012: PABLITO DEL MONTE

Thursday the 22/3-12 and Friday the 23/3-12 we will get another visit from our supplier of great suckling pigs, Pablito del Monte from Spania. They have brought lots of delicacies and will demonstrate how to prepare the products in the best way possible. You are welcome to contact us on ordre@alac.no if you have any questions you would like to ask Pablito.

 

September 2011: RUNE PAL AND TERJE NESS ARE REACHING FOR THE STARS

The two renowned chefs are opening their largest project at Aker Brygge the 21st of September: a complex of three restaurants called Onda Sea Onda Mezzanine and Onda Asia. Onda is spanish and means «wave». With Mezzanine Pal and Ness are aiming for two Michelin stars. There is a large interest for the concept and the restaurants have  received over 3000 reservations in beforehand of the opening. We wish them all the luck and can’t wait to experience their great concept!

 

2011: CAP FRUIT WITH TWO NEW FRUIT PUREES

Cap Fruit launches two new, fresh and tasty purees, available for orders now:

Fruit’Puree Goji Capfruit (2x1kg)

Fruit’Puree Prickly pear Capfruit (2x1kg)

Capfruit news products 2011

Please send mail til ordre@alac.no for more information about prices etc. and orders.

FOOD IS ART

- Watch this movie to be inspired and amazed!

http://www.guysavoy.com/fr/guy-savoy-film

2011: OYSTERS

Interesting article about Gillardeau oysters in The New York Times

http://query.nytimes.com/gst/fullpage.html?res=9C02E2D61031F934A15753C1A96E9C8B63&n=Top%2fNews%2fScience%2fTopics%2fAnimals

May 2011: SUCKLING PIGLET

We welcome everyone to a demo in Matvarehuset Jacobs on Tuesday the 24th of May-11 at 12:30 to 19:00. Our Spanish supplier Pablito del Monte will serve grilled suckling piglets as well as his fabulous Serrano ham, and share his special tips and recipies. Please come for new and great taste experiences!

May 2011: NEW FRUIT PURE

Cap Fruit launches a new fruit purée!

On Monday the 23 rd of May, Cap Fruit launches Yuzu puré.  Yuzu is a tasteful and deilicious citrus fruit from Asia. The best Yuzu is from Japan, and it is exclusively this one that Cap Fruit uses in their product. The puré has not been pasteurized and is without added sugars. It comes in packages of a kilo. Please contact us for more information or orders.

 

2011: OYSTERS

Oysters are light and refreshing summer food. We have the equipment you will need to reveal the good stuff, wheather you only need a simple knife in plastic or a more elegant, handmade knife made of wood.

 

2011: ARONIA AND SEA BUCKTHORNE

Read about the superberries  Aronia og Sea Buckthorne: amazing for your health and delicious in sauces, desserts and smoothies.

http://www.fobo.se/artiklar/vaxtodling/frukt-bar/odlaren_halsosamma_bar_3-2009.pdf