The guests invited to the Michelin ceremony were able to enjoy the best pieces of Finnish cuisine.
Miska Mikael Mihailov’s sliced Karelian pie 2.0 with caviar garnered praise from the diners. Wind Lindgren
History was made in Turku on Monday evening when Michelin stars were awarded in Finland for the first time. Invited guests, top chefs and media from all the Nordic countries gathered at Logomo in Turku.
The invited guests of the event were able to enjoy the flavors of three Michelin restaurants: the excellence of Icelandic cuisine was presented by a Michelin restaurateur Thrainn Freyr Vigfússon from the restaurant Ox. The 16-seater restaurant with one Michelin star is located in Reykjavik. The top chef served Icelandic loin, almonds, browned butter and smoked egg yolk in Logomo.
Zucchini and goat cheese. Eeva Paljakka
On the other hand, he presented Norwegian know-how Christopher Haatuft From the one-Michelin-star Lysverket restaurant in Bergen. Haatuft served roasted scallops in a smoked butter sauce.
Finnish Michelin-level know-how was presented Simo Raisio and Erik Mansikka from the Kaskis restaurant in Turku. Their dish consisted of fresh peas, caviar, wild mushrooms and raw strawberries.
The picture shows the duck and smoked trout portions. Eeva Paljakka
The international guests were also able to enjoy the high-quality dishes of Logomo’s kitchen. Finnish expertise was represented by, among others, grilled zucchini with goat cheese, cattle pie 2.0 finished with caviar, smoked trout with new potatoes, browned butter, dill and fennel, and duck with oats and glazed early cabbage.
For dessert, strawberries Petit four, strawberry ganache, green strawberries and spruce cake were offered. In addition, the mouth was sweetened with ice creams and chocolate bonbons.
The presentation of the Kuusenkerkkä dessert was unique. Eeva Paljakka
The chocolates were made by Petri’s Chocolate. Eeva Paljakka