In collaboration with the Pirkanmaan Keittiömestarit ry (Pirkan County Chefs Association) the Bailliage of Tampere organized its World Chaîne Day dinner at Finlayson Palace. The Master Chefs had planned a menu for the event that would tickle the taste buds of a 19th-century noble family. It would certainly have been enjoyed by the von Nottbecks, who transformed Tampere into an industrial city.

A Chaîne member establishment, Finlayson Palace is located in the Wilhelm von Nottbeck Park in the Finlayson factory area of Tampere. The neo-Renaissance style palace was completed in 1899. It was designed by Lambert Pettersson and built by Alexander von Nottbeck.

The palace was built on the site of a former Crown Distillery, which had served as the home of the previous owner of the Finlayson factory, James Finlayson. The palace then served as the official residence of the Finlayson CEO from the 1910s until the late 1970s. After that, it was used as the factory’s representative office. Today, the property is used as a restaurant and for parties.

Its long history and significance for the development of Tampere are therefore remarkable. One can find plenty of stories and food culture elements that also speak to today’s guests.

MENU

Amuse-bouche
Classic oxtail consommé
typical of the 19th century era

Lake fish galantine
dill oil

Venison ‘Grand Veneur’
with root vegetables

Cheeses from the delicatessen

Savarin sabayon

Coffee and a “cigar”

As hunting was a central pastime for the noble families of the time, featuring venison on the menu was most appropriate. Cheeses were a rare delicacy in the 19th century, and Wilhelm von Nottbeck brought them to Finland from his travels abroad, along with high-quality wines. The dessert represented French gastronomy at its best. The dish also included pineapple - a fruit known to have been grown in the winter garden of Finlayson Palace.

At the end of the evening, respecting tradition, coffee and a “cigar” were served and enjoyed, just like in the old days. The cigar was in fact made of chocolate, so everyone could “smoke” it.

The dinner was a wonderful educational experience, learning also about the history of Tampere. Restaurant management students from the Tampere University of Applied Sciences (TAMK) were involved in organizing the evening and were responsible for the story behind it. They learned about the lives of Wilhelm and Constance von Nottbeck, took on their roles and led the guests on a journey through time by telling what life was like during Finlayson’s heyday. They also explained the importance of family to the development of Tampere and the city’s transformation into Finland’s equivalent of Manchester in England.

When the evening came to an end and Wilhelm and his wife “returned to the past”, the guests were replete with food, drink and stories. The dinner was a warm, experiential and historically enriching journey into the past.

Warm appreciation was given to the staff of Finlayson Palace who took care of the service and wine selections with impeccable professionalism, and to the Master Chefs of the Pirkan County Chefs Association).

Prepared by a Chaîne News Online Staff Writer with particular acknowledgement to the Pirkanmaan Keittiömestarit ry for information used from their post on the World Chaîne Day Social Media Wall. E&OE

Photos: Aarne Emmiina