The waters surrounding the Nordic Counties produces some of the best seafood in the world and Chez Dominique/Finland is in the perfect location to reap the benefits. Spotted Skate Wing, Scallops, and Cod.
« January 2012 | Main | March 2012 »
February 2012
February 17, 2012
Finnish Comb Honey
About 52km outside of Helsinki in the small town of Halkia you can find comb honey, a product that is still relatively new to Finland.
| |
|
February 14, 2012
Chocolate Truffles
Part of our chocolate program here at Chez Dominique comprises of chocolate truffles. Here are only a handful of what we offer nightly; yuzu, hazelnut, and Irish Creme liqueur.
| |
|
February 12, 2012
"El Classico"
Every restaurant has one or two classic dishes that can always be found on the menu. We call this "El Classico", even thou the ingredients change with the seasons, the egg will always have it place.
| |
|
Chez Dominique Sourdough
This is the start of the cycle of our hand folded sourdough loafs that we have for our nightly service. It takes about 24 hours to develop the flavor and strength we need.
| |
|
Finished Bottarga
Here are some photos of our finished bottarga. This particular one took about 2 weeks for raw product to cured Bottarga.
| |
|
Finnish Caviar
Our main caviar supplier at Chez Dominique is Carelian Caviar which has it's environmentally and innovative sturgeon farms in the Savonian region of Finland. Firm and delicate, these farmed eggs have a taste range from soft buttery to firm nutty. Here are our sample tins from this past year before it was released.
| |
|
"Broken Ice"
Amuse to mimic the broken ice in Helsinki harbor with Icelandic amaebi and Finnish beetroot.
| |
|
Recent Comments