People today think more about what they take in the breakfast buffet.
Chef Hans Välimäki tells about the new winds of breakfast. Adobe Stock / Aop, Mikko Huisko
Chef Hans Välimäki Tells what kind of change has happened at the Finnish breakfast tables over the last decade.
– Today, Less is more, he summarizes the change.
– Note that people, for example, take food in the breakfast buffet. Before, everything was terribly rotten on the plate and a lot of food could be left over.
Välimäki says that business breakfasts and meetings with breakfast have become more common. He was just like that.
– When you have a meeting and get breakfast at the same time, it’s like a lottery win.
– Personally, I’m the type of person that I just have to eat in the morning. If I went to traffic without breakfast, at some point the day would be coagulated, Välimäki says.
In general, restaurants are currently popular with customers.
– When you have watched the restaurants in downtown Helsinki that serve breakfast, they are doing pretty well.
Sweet and salty
In the European spirit, for example, various eggs have become more common at the Finnish breakfast table, Välimäki says.
Today, breakfast combines salty and sweet in varying ways. In the past, for example, porridge has been used to put berries in porridge, but now you can just add bacon or coconut milk there.
-But these are already starting to resemble food dishes, Välimäki says.
For a traditional breakfast, combinations may sound surprising.
– For example, a bananicroissant is coming to us, says the restaurateur.
Brasserie Lionne will be opened on North Esplanade in Helsinki on May Day.