The steak decision of the restaurant Cella is amazed at the customers.
The spice butter belongs to the leaf steak. Olli Ruokonen
The legendary Restaurant Cella, located in Kallio, Helsinki since 1969 no longer has a classic dose of leaf steaks. Iltalehti readers have wondered and sent a message to the editorial office.
Why no longer on the menu on the menu is a restaurateur on the menu Olli Ruokonen??
Ruokonen says directly that the reason is the rise in the price of beef.
Ruokonen calculates that the price of a raw material costing € 36 per kilo should be closer to EUR 40 in order to be profitable business.
Olli Ruokonen photographed himself in Cella’s kitchen. Olli Ruokonen
There was no moment to eliminate the fashion or easy decision to remove the steak. After all, it has been available in Cella at least since 1999, probably longer.
Many customers have also longed for it and asked afterwards.
However, the experience has shown that customers do not buy dishes at € 40.
-The fillet is too expensive as a raw material for meatballs, says Ruokonen.
He wants to awaken people to think about the origin of the raw materials. If the price of a steak is less than 20 euros, it is unlikely to be domestic meat.
Ruokonen describes himself as a stubborn hubby who wants to use domestic raw materials.
– I don’t take a brass here. People should think about what they are ready to pay for domestic meat. Because of the domesticity, I took the rice off the list, ”says Ruokonen.
However, Ruokonen does not reject the idea that the leaf steak would not return if the price of the raw material decreases. However, the price of the dose must then start with number two.
– With this wound we have this solution, Ruokonen sums up.
The leaf steak may return to the Cella menu if the price of the raw material is dropped. Olli Ruokonen
Ruokonen assures that some dishes are still eternal, or as long as he is in the restaurant’s needles.
– Maksha steak, meatballs, reindeer bullshit and salmon soup do not leave the selections, at least as long as the spirit of us stings. There must be classics in such a Kaurismäki milieu, Ruokonen laughs.
If you are interested in making a steak, Ruokonen will give tips. First, the fillets of the fillet are cleaned, then the fillet is cut into a butterfly and a thin on the meat log. Finally, seasoning, baking and applying spice butter on the steak.
There will be no frozen or pre -treated meat in the kitchen of Ruokonen. There is even a meat grinder in Cella’s kitchen, as the meatballs are made by themselves.