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Finland Chapitre

Bailliage of Finland
Lahti, February 22, 2020

Combining fine food and skiing
" A wonderful setting was provided for the Chapitre by .. the Lahden Seurahuone Hotel "

During a late winter weekend in Lahti the goal was to combine two hobbies beloved of Finns: good food and skiing. Arja Hornborg, Bailli of Lahti, planned and organised the Chapitre. Lahti will be the European Green Capital of 2021.

The traditional Finlandia ski marathon was planned for the same weekend as part of the Worldloppet series: hence the name “SuksiLahteen” (Ski to Lahti). Unfortunately the skiing was cancelled due to lack of snow, however, Lahti, our traditional winter sports city, organised a tasty winter Chapitre highlighting local, fresh products both on show and on the palate!

Our food has the flavour of sustainability and pure nature. The groundwater filtered through the local ridges of Salpausselkä is the best in the world. Leading bakeries develop pure products from nearby farms. Unique, delicious dishes are created from fish caught in the nearby Lake Vesijärvi.

A wonderful setting was provided for the Chapitre by its prime venue, the Lahden Seurahuone Hotel. Lunch was also served at the Kilpiravintola Roux, named Finland's Restaurant of the Year in 2016.

As well as enjoying delicious food, participants were introduced to molecular gastronomy. Anu Hopia, PhD, Research Professor of Food Development at Turku University, gave the lecture, “Chemistry in cooking - molecular gastronomy in the kitchen”. She explored answers to questions such as ‘Should meat be cooked cold from the fridge?’ and ‘How does the shape of a spoon affect the taste of chocolate mousse?’. The lecture provided the many professionals and amateurs present with food for thought.

The Induction Ceremony was carried out by Chancelier Juha Ojamo, a member of the Bailliage of Lahti, in his capacity as a Member of the Conseil Magistral.

The Grand Dinner held at the Lahti Seurahuone was arranged by Ville Penttilä, Lahti’s Vice-Conseiller Culinaire and his team. The menu was full of Finnish winter flavours: Penttilä described it as "an excursion into the winter wilderness with root vegetables, smoked horse meat and berries, and ice fishing for burbot as the appetiser." The whole evening went perfectly with the decorations evocative of winter and skiing.

MENUS

Lunch at Ravintola Roux

Venison carpaccio
smoked salmon mousse, pecorino

Pike-perch from Lake Vesijärvi
braised in horseradish butter, fingerling potatoes
dark mushroom sauce

Arctic cloudberry, white chocolate panna cotta
ruby chocolate mousse, Financier with 24 carat gold

WINES
Esser Pinot Noir - Monterey County, California
Duttenberg Riesling - Domaine Rémy Gresser, Alsace
Weingut Nittnaus Beerenauslese ‘Exquisit’ - Burgenland, Austria

Lunch at Lahden Seurahuone, Ravintola Trattoria

Bruschetta, tomato salsa and mozzarella with truffle

Fried arctic char with lemon risotto

Tiramisu

Coffee and tea

WINES
Seurahuone Cava - Spain
Cerdo Chianti - Tuscany, Italy
Montes Sauvignon Blanc - Aconcagua, Chile

Gala Dinner at Lahden Seurahuone

Celeriac, apple, nuts

Burbot

Lightly-smoked horse steak

White chocolate and cranberries

Coffee and tea

WINES
Champagne Nicolas Feuillatte Brut
Weingut Thörle Riesling ‘Fineherb’ - Rheinhessen, Germany
Joseph Drouhin ‘La Forêt’ Chardonnay
Burgundy, France
Eleivera Tinto - Douro, Portugal
Anselmi - Veneto, Italy

The Bailliage of Lahti would like to thank its guests for a memorable winter Chapitre spent in good company with delicious food and drinks!

Arja Hornborg
Bailli of Lahti

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