TWO HOUSES, ONE TABLE: PABÚ AND MON ONCLE MEET IN OSLO
Chefs Coco Montes and Dimitri Veith shared the culinary styles they have developed in Spain and Norway, both of which stem from the same roots: French technique.
- Coco Montes, chef at PABÚ (Madrid, 1 MICHELIN star), cooked at Mon Oncle (Oslo, 1 MICHELIN star), the restaurant run by chef Dimitri Veith.
- The two restaurants share a common foundation: French culinary technique and training.
- Two ways of reinterpreting the same heritage: PABÚ through micro-seasons, purity and absolute respect for the ingredient; Mon Oncle through the fusion of French tradition and Norwegian produce.
- The collaboration in Oslo took the form of a joint 11-course menu.
- The collaboration will have a second instalment in Madrid: PABÚ will welcome Dimitri Veith in early 2027.
- Madrid and Oslo are thus linked through two contemporary cuisines with their own distinct identities, united by French technique and a philosophy deeply rooted in the ingredients themselves.
Oslo, September 1st, 2026. Chef Coco Montes, head of PABÚ (Madrid, one MICHELIN star), the restaurant focused on micro-seasonal cuisine, cooked alongside chef Dimitri Veith of Mon Oncle (Oslo, one MICHELIN star), in an encounter that brought together, for one night, two restaurants born from the same roots: French technique.
Coco Montes trained at Le Cordon Bleu in Paris and spent six years at L’Arpège alongside Alain Passard before returning to Madrid to create PABÚ, a cuisine renewed each day through micro-seasons and absolute respect for the ingredient. Dimitri Veith, a native of Reims, studied at Ferrandi and worked at La Tour d’Argent before settling in Oslo, where he has made Mon Oncle a bridge between French tradition and Norwegian produce.
Two different paths that share the same origin and that, each in their own city, have found a distinctive way to translate that heritage: Coco through purity and extreme seasonality; Dimitri through the synergy between two countries, where French thinking is completed by Norwegian detail.
This shared foundation was the starting point for the evening: two fine-dining restaurants – both conceived, in their own words, to welcome guests like a home – which, for one night, became a single table.
“Cooking in Oslo alongside the Mon Oncle team, with chef Dimitri Veith at the helm, has been an unforgettable experience. Although our cuisines have evolved in different places and directions, we share the same roots in France, which have shaped our training and our understanding of the craft. It has been very special to reconnect through this shared language and to share stoves, ingredients, techniques and different ways of understanding cuisine, yet all driven by the same passion. I take away inspiration, new knowledge and, above all, wonderful people. Thank you for making us feel at home so far from home,” said Coco Montes.
“For me, this dinner is undoubtedly more than just a simple collaboration between two chefs; it is, above all, a moment of exchange, inspiration and new discoveries. Having Coco Montes here with us today means sharing my cuisine with him and welcoming him to Oslo, showing him our way of life, but also opening ourselves up to something new that he brings to us. This event revolves around cooperation, friendship and shared values; creativity and new ideas. It’s always wonderful to cook with someone who shares our passion and who, from a different perspective, brings something unique to our world. I’m very grateful to the PABÚ team for being here with us today, sharing their magnificent cuisine and gastronomic philosophy with Mon Oncle and our guests,” added the chef Dimitri Veith.
During the evening, the two chefs created a joint 11-course menu especially for the occasion:
MENU
I
Salt Cod Accras with Norwegian Chilli Condiment
II
Fresh Carrot Salad
Orange Blossom & Almond Soup, Tarragon, Fresh Orange and Pickled Beetroot
III
Dry-aged Norwegian beef roast with Norwegian Rossini caviar
Cantabrian Anchovy and Caper Sauce, Horseradish Crème Fraîche
Light Anchovy Ravigote
IV
“Lettuce façon Choisy”
Grilled Norwegian Lettuce with Chicken Butter, served with a Sauce Infused with Roasted Potatoes
V
Lightly pickled monkfish in escabeche
Braised Celeriac, Dill and Mustard
50/50 Wine Vinegar with Herbs
Served alongside
New Potatoes
Pickled Tomatoes, Brown Butter Vinaigrette, Trout Roe, Chives and Lovage
VI
Poached Reindeer Tongue, then Grilled over the Fire, served with Nettle Purée and Sauce Piquante
(Veal Jus + Gastrique + Mustard, Pickled Seeds and Ramson Capers)
VII
Unilaterally Cooked Langoustine
White Soy Sauce, Crunchy Buckwheat and Spinach
Served alongside
Toasted Leeks and Poached Pears
Langoustine Bisque
VIII
Selection of Matured Cheeses
Served with House Sourdough
Seasonal Fruit Preserve, if possible
Blueberries, Shiso and Sorbier
Salers Tradition
Manigodine
IX
Rhubarb and Champagne Rosé Sorbet
Meadowsweet, Picked and Wood Sorrels
X
Bourbon Vanilla Soufflé and Salted Caramel
Salted Caramel
Crème Fraîche Ice Cream
XI
Fresh Herb Infusion
Served with Hazelnut, Tonka Bean & Cocoa Financier
Sea Buckthorn or Rose Macaron
PABÚ will welcome chef Dimitri Veith to its home in Madrid in early 2027, giving Madrid diners the opportunity to experience this pairing of two cuisines united by French technique and by each chef’s own gastronomic interpretation in Spain and Norway.
About PABÚ (one MICHELIN star) and Coco Montes
PABÚ is Coco Montes’ home in Madrid, centred on micro-seasonal gastronomy. It is a space where each day’s cooking is guided by absolute respect for the ingredient and its precise moment. It opened in November 2023 at Calle Panamá 4 as a restaurant that lives to the rhythm of nature. Its approach is based on transparency, craftsmanship and a daily selection of authentic ingredients – vegetables, fruit, poultry or fish – when they are at their very best. In 2024, the restaurant obtained its first MICHELIN star.
At PABÚ, everything is made fresh each day, from naturally leavened sourdough bread to pastries and ice creams. Montes’ cuisine, French-inspired – following his training in Paris and several years at L’Arpège – yet Spanish in spirit, is traditional and sophisticated, but above all alive: ephemeral, fresh and constantly evolving. Each dish is a snapshot of the day, a reflection of the micro-seasons that shape the pantry and guide the menu. The dining room is led by Rita González. The wine programme is overseen by Patricia García, with an extensive selection of wines by the glass. A highlight is the cheese trolley, featuring cheeses selected by Bernard Antony.
Coco Montes (Madrid, 1988) is a chef who understands cooking as a form of expression. Trained at Le Cordon Bleu in Madrid and Paris, he earned the Grand Diplôme in cuisine, pastry and baking. His career has been shaped by rigour and a pursuit of purity, including more than six years alongside chef Alain Passard at L’Arpège (Paris, three MICHELIN stars), where he developed a profound connection with the plant world and seasonality.
During his final period in Paris, he coordinated the restaurant’s international events in cities including Shanghai, Bangkok, Los Angeles, Sydney, Aspen, Abu Dhabi, New Delhi and Punta Cana. He has also worked at Eleven Madison Park (New York), Azurmendi and Zalacaín in Spain.
About Mon Oncle (one MICHELIN star) and Dimitri Veith
Mon Oncle opened in 2022 in the heart of Oslo, at Universitetsgata 9. Its name pays tribute to Jacques Tati’s eponymous French film (1958), and through it the restaurant embraces its French roots, culture and tradition as the foundation of everything it does. It is an intimate space that evokes the origins of classical French cuisine while remaining contemporary and progressive: a restrained, minimalist design that allows the food to take centre stage.
At the helm is Dimitri Veith, originally from Reims in Champagne, where his love of quality
produce began. His training at Ferrandi, one of France’s most prestigious culinary schools, led him to earn a bachelor’s degree in Culinary Arts and Entrepreneurship. He later worked at the historic MICHELIN-starred restaurant La Tour d’Argent, where he became acquainted with the Maaemo project, prompting him to move to Oslo to work alongside Esben Holmboe Bang. In the Norwegian capital, he also worked with Mikael Svensson at Kontrast (two MICHELIN stars). That connection with Maaemo gave rise to Mon Oncle, originally opened by Esben Holmboe Bang and Dimitri himself. In 2023, Dimitri took over the kitchen as head chef, and since the beginning of 2024 he has also been co-owner of the restaurant, which has held one MICHELIN star since 2023.
Mon Oncle’s gastronomic approach begins with an interpretation of classical French cuisine, to which Dimitri always adds his own personal signature. The team works closely with local Norwegian producers and farms, following the seasons, and only turns to French produce when there is no local equivalent: a continuous synthesis between two countries, in which the gastronomic thinking begins with French inspiration and is completed by Norwegian detail. The same logic extends to the wine cellar, whose pairings travel through France’s wine regions in search of distinctive winegrowers and their stories.
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