Champagne | Reijosfood

Restaurant review: Demo – Michelin star since 2007

31 08 2014

Restaurant Demo is a about 40 -seat Michelin star restaurant that opened it’s doors January 2003. Demo serves high class food combined with personal and friendly service. Restaurant goal is to offer a chance to top quality dining, in a relaxed and cozy environment. Means that Demo is the most casual Michelin star restaurant in Helsinki.

Demo earned it’s first Michelin star in 2007 and has been able to keep it for 7 years in a row. Restaurant is open only in the evenings from Tuesday to Saturday. You have to choose from daily menu between 4, 5, 6 or 7 dishes menu, which is well-thought set of the best dishes restaurant cooks innovate daily. You can also order wine pairings instead of bottle or glass of wine chosen by sommelier.

We decided to enjoy six course dinner with suggested wines. Actual plan was five but luckily we chose six because otherwise we would have missed best course, king prawns. For aperitf we ordered glasses of house champagne, Gosset Grande Reserve Brut, which was excellent choice.

Before first dish of the menu, we were served Greetings from kitchen; salmon, clam, roe and avocado creme. Perfect kick-off for the dinner. Also got some fresh, delicious sunflower seed bread and carrot brioche with ashed butter.

First course was masterpiece. Sherry flavored broth was poured at the table on top of foie gras, pork and apple. Taste of sherry was mild, but maybe it would have nominated too much, if flavor would have been stronger.

Wine for this course was French dry white wine, produced from chenin blanc grapes. Perfect pairing!

Second course consisted of reindeer and beetroot, combination of salty meat and partly sweet root. Pieces of reindeer carpaccio and cooked ones were delicious, carpaccio was soft as it should be. Also beetroot matched nicely with meat. Would say that best parts of Finnish food ingredients were combained in this dish.

Interesting, but successful wine choice with reindeer and beetroot was Château Miraval Côtes de Provence rosé. This “Brangelina” dry (not the driest) rose wine matched especially well because portion was partly salty and partly sweet. I was wondering, if red wine would have suited better, but maybe not because of sweetness of beetroot. Wine review in previous post.

Third course was the best of all dishes, grilled King Prawns with pork grease. You can get similar prawns in some restaurants by the Mediterranean Sea but only prawns. Demo kitchen adds flavors from pork, dill and garlic mayonnaise which supplements total enjoyment. You might be a little bit terrified, when you hear that there is some grease included in ingredients, but crispy leaf erases the feeling of fear.

Grand Cru Chablis, of course from chardonnay grapes served with prawns, matched extremely well with shellfish.

Fourth dish was actual main course. Lamb in two ways, fried and braised. Fried meat was crisp and almost tasted like reindeer. Braised meat was excellent with cauliflower and green asparagus. One example of Michelin star kitchen was the potato croquet and beetroot colored wrapping on top of it.

For wine sommelier had chosen Pli from Candialle wine yard, which is owned by Finnish wine producer Jaakko Peränen CANDIALLE – Panzano in Chianti. Perfect pairing, amount of Sangiovese (95%) and Petit Verdot (5%) made the wine soft but well balanced. Must buy it also to home.

For fifth dishes and first desserts we got two different versions. This was due to our request to avoid certain ingredients in another diners portions. Kitchen succeeded brilliantly in this, because all other portions looked similar.

Cheese ice-cream was at the same time salty and sweet, would say the sweetness dominated. Berry sorbet suited well after meat.

Sweet wine which was served with these desserts had only about 6% of alcoholicity. Similarities to apple cider came to my mind, but wine was not so bubbling as ciders are.

Sixth course and second dessert was Ice-Cream mousse with blackcurrant cake. Portion included blackcurrant with three ways, which made the dessert refreshing.

With coffee and tea kitchen served small confections which were luscious. Marmalade, marshmallows and soft buscuits were perfect ending for fabulous dinner.

Interior was renewed about a year ago, which refreshed the look of dining room. Would say that decor has been successfully implemented, it is not too simple neither overkilled.

Restaurant Demo is entitled to Michelin star because of comprehensive culinary experience. Athmosphere is casual and informal, but not too much for Michelin restaurant. Service was of course professional, contents of each portion were told clearly as well as the background of wines.

And this time wines were perfect match for all dishes. Sommelier deserves special thanks for choises and therefore overall grade is almost the best restaurant can get from us. Why not 5 for food? You might complain a little bit about the price level but no more than worth of 0,25 points from the best points for food.

Review from previous visit can be found by using search.

REVIEW: FOOD 5-/5 – SERVICE 5-/5 – OVERALL GRADE 5-/5

Restaurant Demo | ”Share a laugh in the middle of culinary excellence”.

Comments : 6 Comments »
Tags: Candialle winery, Demo, Finland, Helsinki, Michelin star, Michelin star restaurant, Restaurant Demo
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel, Wine

Wine review: Champagne Ruinart Blanc de Blancs Brut

28 08 2014

The Ruinart House was officially created on 1st September 1729 by Nicolas Ruinart, which makes the company oldest established champagne house. The Chardonnay illuminates wines, exalting their brilliance and creating the particular fluidity that makes them so distinctive. Today house is owned by the parent company LVMH Moët Hennessy Louis Vuitton SA.

Ruinart Blanc de Blancs is produced from a blend of 100% premiers crus Chardonnay grapes from the best of recent vintages. Grapes from the estate vineyards in Sillery and Brimont are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims.

THE LOOK

The design of the bottle is elegant and it is sold in stylish box

Champagne shows a superb, golden yellow color but in the bottle it is more yellow than in the glass. Small bubbles in straight strip raise from the bottom of glass continuously

THE NOSE

The nose is clean and light without any disturbing side scents. 100 % Chardonnay guarantees neutrality

THE TASTE

On the palate the wine is very supple and harmonious, with notes of honey and minerals on the long, sustained finish. One of the most pure champagne tastes

Facts:

Alcohol:	12.50 %
Extract:	33 g/l
Acidity:	4.9 g/l
Sugar:	8 g/l
Energy:	80 kcal / 100 ml (350 kJ / 100 ml)

Although Ruinart Blanc de Blancs is NV, it is not basic champagne. It is more expensive due to the chardonnay grapes and whole concept is luxorious including shape of the bottle and package.

Wine suits well for special occasions, to be enjoyed as such. Ruinart pairs with white fishes, shellfish and mildly flavored food. As taste is so delicate, it would be waste to try it with spicy cookings. Excellent champagne, worth to taste and enjoy.

REVIEW: OVERALL GRADE 5-/5 – BANG FOR THE BUCK +++/+++

Ruinart, Wines and Spirits, premium wines – LVMH.

Comments : 7 Comments »
Tags: Blanc De Blancs, Champagne, Champagne Ruinart Blanc de Blancs, LVMH Moët Hennessy Louis Vuitton, Ruinart, Ruinart House, sparkling wine
Categories : Champagne, Food and Wine, Helsinki, Home Cuisine, Wine, Wine review

Hotel review: Regatta – boutique hotel in Hanko, Finland

23 08 2014

Regatta Hotel is a modern boutique hotel located in Hanko in the Finnish architect Lars Sonck planned Art Nouveau building from 1898. There have always been hotel business in the famous cultural building and in 2012 the hotel opened again after a complete renovation.

Hotel Regatta has 49 different rooms, including 2 single rooms, 45 double rooms and 2 suites (Regatta Suite and Lars Sonck Suite). Each room has its own air conditioning, safe, LCD- TV film- and information-system, internal phone, kettle and hairdryer. The rooms are on the first to fourth floor and accessible by elevator or by one of the two staircases.

This was our 2nd visit to Regatta, so everything was already familiar to us.

ROOM

We had Superior Plus room on the 4th floor with a nice view to the sea. Room itself was modern and cozy. In the summer small fridge would be useful, as there was no mini bar either. Bathroom was small, too small for this type of room. But same room level last time and the bathroom was superb. Take a look at yellow bath tube, which we expected to see also this time.

PUBLIC SPACES

In the summer terraces are best part of the public spaces. Patio terrrace especially with cozy chairs tempts you for glass of champagne. Terrace by the street is also relaxing, but unfortunately had one of the worst rose wines ever.

Hotel does not have own dinner restaurant, as there are several nice restaurants nearby. In the winter time that might be deficiency, but in the summer you want to eat at some of the restaurants by the sea.

Hotel Regatta is the the best hotel or accomodation place in Hanko. Before it was renovated there was a big gap in that business. Only thing what I miss is the swimming pool, which was in front of the original hotel Regatta several years ago. The sea is 50 meters away but hotel swimming pool would complete luxury.

With fridge and same bathroom as last time, room would have been 5+. As there is only breakfast room and terraces, public spaces is close to 4.

But as the building is nicely built and athmosphere is luxorius with BMW test drive opportunity not forgetting local standards, overall grade is close to 5.

Must stay, if visiting Hanko.

REVIEW: ROOM 4+/5 – PUBLIC SPACES 4-/5 – OVERALL GRADE 5-/5

Hotel Regatta | Ajatonta nautintoa – ympäri vuoden

Comments : 3 Comments »
Tags: boutique hotel, Champagne, Finland, Hanko, Hotel Regatta
Categories : Art, Champagne, Hotel, Hotel review, Travel

Seafront hot spot terraces in Kaivopuisto, Helsinki

14 08 2014

Kaivopuisto (Kaivari), is one of the oldest and best known parks in South Helsinki. The park is on the seafront and in the vicinity operates several cafes and restaurants. Another name for this post could be “Kaivopuisto terrace guide”, but as only 3 terraces have been chosen, more specific name was needed.

It takes only 25 minutes to walk to the first hot spot from Market Square. And if you arrive for one day visit to Helsinki with Tallink Cruise ship from Stockholm, only 20 minutes. But if you get tired before first pit stop, you can drop by at Cafe Ursula, which is the oldest seafront terrace in Kaivopuisto area.

Mattolaituri

The first hot spot is Mattolaituri. Mattolaituri (Carpet Pier) name comes from the pier which was, and sometimes still is, used for washing carpets. Otherwise nothing in common, as cafe building is most modern in Helsinki, as well as the terrace.

Mattolaituri is located across from island Uunisaari, in Eastern part of South Kaivopuisto.

Place is one of the few “Moet Ice Imperial hot spots” in Helsinki (link to find all hot spots Discover), which you can also see from the pictures. In the evenings also dancing and once a week movies.

There are several areas for relaxation; roof terrace, table area and deck chairs. Less queues in busiest times due to 2 serving desks.

Drinks: champagnes, especially Moet & Chandon and wines

Food: snacks or salad, not the main focus

Opening hours: 09.00AM – 02.00AM, open from MayDay to about end of September

Mattolaituri – Helsinki, Finland – Ravintola | Facebook

Cafe Carusel

Cafe Carusel is next hot spot locating across from islands Sirpalesaari, Liuskaluoto and Liuskasaari. It was opened already in mid 90’s and was at that time phenomenom.

Cafe/restaurant is open all-year-round as it has spacious interior. You can relax inside, if it rains or on sun beds or at table area. And if it happens to rain, choose Cafe Carusel. Also widest menu.

Drinks: beer, cider, wines, special coffees

Food: pizzas, salads, burgers, sandwiches, widest menu of the 3 hot spots

Opening hours: 09.00AM – 22.00PM every day, all year round

Cafe Carusel – Helsinki, Finland – Kahvila | Facebook

Birgitta

Birgitta Hernesaari, the newcomer, which was opened this summer, is third hot spot. This cafe is most rough-looking as exterior-walls seem to be burned.

Cafe is located almost in Hernesaari, which is the westernmost area in Kaivopuisto and near the new beach. You will see lot’s of cruise passengers from ship’s stopping for the day in Hernesaari port. Last time 1/3 of the customers were from the United States.

During busiest time the longest waiting time for order submission. Birgitta is also smallest from these 3 terraces.

Drinks: soft drinks, beer, video, wines

Food: speciality is burger grilled in charcoal grill, salads and sandwiches

Opening hours: 09.00AM – 22.00PM every day, not yet sure if cafe is open all year round

Birgitta Hernesaari – Kahvila | Facebook

So, if you visit Helsinki and like to relax on terraces, not just settle for hanging in downtown cafes and terraces. Walk or take a tram number 2 from Market Square to Kaivopuisto.

Comments : 7 Comments »
Tags: Birgitta Hernesaari, Cafe Carusel, Finland, Helsinki, Kaivopuisto, Mattolaituri, Moet & Chandon
Categories : Bar, Cafe, Champagne, Food and Wine, Helsinki, Travel

Restaurant review: Grotesk – across from Ragu

10 08 2014

Have visited restaurant Grotesk couple of times but last visit was to Grotesk Winebar. Winebar has unfortunately closed it’s doors and so called Meatbar, where we dined this time, had changed a little bit it’s exterior and menu. Grotesk locates by the same street as Ragu where we dined a week ago.

Picture is taken from Grotesk window table. Ludviginkatu is nowadays “restaurant street” as Greek restaurant El Greco locates next to Ragu.

Menu is short and waiter asked, if we would like to try Chef’s menu with 3-6 courses with matching wines. But kitchen was not able make changes to portions, for instance use something else instead of peas and onions. We should have made the requests beforehand. Terrace menu is even shorter consisting of same portions.

So we decided to choose something from the menu. While thinking what to order, we had glasses of Pol Roger Brut champagne.

Dry and balanced taste as Pol Roger Brut usually has.

For starters we both had Pan seared scallops with dill and fennel salad (3 pc).

Scallops were small and pan searing was made perfectly. Somehow fennel did not taste so much, maybe the salinity covered it. Can recommend this as a starter.

For main courses we ordered Smoked arctic char and creamed chanterelles with Spring potatoes and Grilled chop and secretto of Iberico pork with Caesar salad à la Grotesk.

Skin of arctic char had been removed before serving which made the fish quite pale. For side dish potatoes, because all other side dishes included ingredients which were not suitable. All side dishes, by the way, have same prices.

Grilled chop was excellent but secretto a little bit too salty. For side dish had caesar salad, which matched well with both pork dishes.

This time no desserts due to same problem with side dishes. Asked for basic sorbet, but that was not available.

Grotesk was the first restaurant to lower wine prices and it got some publicity after announcing it. They add 20€ fixed margin for each wine bottle, but price reduction did not seemed to apply glass prices. Glass of house red wine cost 9,60€.

Anyway, for wine we had Spieleberg Riesling trocken 2011 from Pfaltz, Germany. Producer is Karl Schaefer. This wine was excellent choise recommended by waiter considering the price 42€. Balanced minerality and acidity with some citrus and lime.

The interior of Grotesk is not so red as it used to be, but lighting was as dim as it has always been. Most of the diners and drinkers were at outside terrace, but notice that you can not reserve table at the terrace after 8PM, if you want to dine there. And it is wise because terrace will be crowded and noisy.

Grotesk used to be Michelin Bib Gourmand restaurant a couple years ago but not any more. It is understandable as concept has changed more relaxed and rough. Maybe main focus is the terrace, which is really popular in the summer time. If you visit Helsinki in the summer time, it is one of the restaurant terraces worth to visit.

Food review is partly based on price/quality ratio. By decreasing for instance side dish prices (5€ for potatoes is too much), grade for food would be better.

REVIEW: FOOD 3+/5 – SERVICE 4/5 – OVERALL GRADE 4-/5

Comments : Leave a Comment »
Tags: Finland, Grotesk, Helsinki, Pol Roger Champagne, Restaurant Grotesk, Spieleberg Riesling trocken, Wine
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Wine review: Anna de Codorniu Brut Blanc de Blancs

30 07 2014

Anna de Codorníu is the flagship cava of Codorniu bodega and was the first to incorporate the Chardonnay variety in its blend as early as 1984. Delicate, elegant and fresh, this is the best tribute to the last person in the Codorníu family to use the family surname.

The Anna range is a collection of fresh, elegant and delicate cavas with a unique personality. Blanc de Blancs was introduced in October 2013 and it obviously tries to compete against Moet & Chandon and Lanson with their “white” champagnes. Similar set of white coolers and glasses supplements the package. One big difference is that Anna is dry (brut) trying not to tempt customers favoring sweeter bubbling wines. And it is Cava, not Champagne.

Blanc de Blancs should include only Chardonnay grapes, as far as I know? Anna has 70% Chardonnay, 15% Parellada and 15% Xarello, Macabeo. Is it then Blanc de Blancs?

THE LOOK

White bottle is refreshing for cava and suits especially for summer time enjoyments.

Wine is more yellow than Cavas usually are.

Anna is cava with a fine and persistent bubbles that forms a continuous string of tiny bubbles. But bubbles dissappeared quite quickly.

THE NOSE

Full of citrus and tropical fruit notes. Funny, but first time could really find some bouquet of toast.

THE TASTE

Soft and balanced without disruptive flavors. 70% Chardonnay is the reason for all of this.

Facts:

Alcohol 11,5%, Sugar 8 g/l

Wine suits for aperitif and pairs with almost every food. However, would not choose it for red meats but for chicken and pork definately.

Bottle tasted was bought from cruise ship between Helsinki and Tallinn. Therefore it was really affordable and earns 3 plus marks.

REVIEW: OVERALL GRADE 4+/5 – BANG FOR THE BUCK +++/+++

Annas Blanc de Blancs | Anna de Codorníu.

Comments : 6 Comments »
Tags: Anna, Anna de Codorniu Blanc de Blancs, Blanc De Blancs, cava, Champagne, sparkling wine, Wine review
Categories : Champagne, Food and Wine, Wine, Wine review

Restaurant review: Kappeli – Finnish food in historic building

11 07 2014

Restaurant Kappeli was opened to the public 1867 as summer restaurant but since 1970′s it has been open all year round. Latest renowation was in autumn 2011 still keeping same traditions in building structure and decor.

In the summer you can also dine at the outside terrace which is behind main terrace. This summer first time it has separate grill menu which is not the same as inside. If you want to sit in the middle of the main terrace but inside, ask for oriel window table. It is small but you can even watch bands and singers on the Espa stage opposite the restaurant. We dined in that small glass walled space like we always do.

For starters we had Open sandwich with herring Haugesund herring on dark bread with sour cream, salad, potato, marinated red onion and organic egg and Kappeli’s fish assortment Smoked salmon mousse, cold smoked Baltic herring skagen, smoked whitebait, cold smoked salmon and organic scrambled eggs.

Cold fish starter plates are always excellent at Kappeli. Of course they are easier to prepare partly beforehand than warm starters or main courses. Main thing is what fish plate incudes and how pieces on the plate complement each other. Would say that the appearance of portions is not the main thing but it should be more because of the price level.

Main courses were Smoked salmon and creamy false morel stew with potatoes seasoned with butter, dill and onion, courgette and oven-baked tomato and Grain chicken breast fillet with goat’s cheese and Pistou vegetables.

Simple salmon portion with delicious side-dishes. But what about the price? 34€ is robbery but as main target group is tourists it does not matter. Chicken was dry but goat cheese delicious and enough warm.

Had to try desserts which were Crème brulée and orange sorbet and Blueberry pie with blueberries and blueberry ice cream.

Would say that desserts were best part of the dinner. Creme brulee with orange sorbet was delicious combination. Blueberry pie, one of my favorites, included lot’s of blueberry jam although there was already plenty of it on top of pie. And when you add ice-cream, dessert is bull’s eye.

The picture below is taken from the oriel window table we dined. It really feels you are dining in the middle of the terrace but without hearing gabble outside. And of course the temparature remains the same although evening turns later.

For wine we had champagne Nicolas Fauillette which is cheaper for loyalty card owners than most of the wines. Not the most tasty champagne we know but champagne anyway.

Restaurant Kappeli is a must place for tourists to visit and maybe even to dine, if you do not care about the high prices. Because of the price level can not give more than 3+ for food. Dry chicken cost 27€, which is again incomprehensible price, compared to what you get.

Service is polite and professional. But because Kappeli is Kappeli, overall grade is over 4. The building itself, Espa park around it, relaxed athmosphere and at least trying starters from the a la carte list are worth to experience.

REVIEW: FOOD 3+/5 – SERVICE 4-/5 – OVERALL GRADE 4+/5

http://www.kappeli.fi/index.php?id=23

Comments : 4 Comments »
Tags: Finnish food, Restaurant Kappeli, restaurant review
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Wine review: Champagne Lanson White Label

6 07 2014

Summer and terrace – combination requires specially designed bottles and unique tastes. Of course bottle must be white and drink include some flavouring.

Specially created by the House of Lanson, Lanson White Label allows you to appreciate the subtlety of champagne combined with all sorts of natural aromas. You should enjoy this champagne with mint-leaves, orange peel, rasberry or with choice of yours preference.

Champagne is dry, not brut, and it is produced from Chardonnay 38%, Pinot Noir 37% and Pinot Meunieur 25% grapes.

Cooler which is designed for this champagne is also must. It works well because cooler cover prevents the ice from melting and small slots on the cover are excellent place to keep aromas. We tried orange peels and mint-leaves.

THE LOOK

White bottle and cooler are solemn combination. Makes champagne even more attractive.

Wine itself is straw-colored with debonair bubbles. Seemed that amount of bubbles diminished too quickly.

THE NOSE

Chardonnay lightens the bouquet and makes it balanced. Found some fruits mostly pear.

Orange peel scent was quite strong so you must be careful when adding it. One or two slices is enough

Mint was too subtle, we had too mild mint leaves, propably.

THE TASTE

Pleasing and fresh flavor, some fruits. You could enjoy this without adding any flavoring.

Again taste of orange peel was stronger but still subtle.

Mint unfortunately did not taste almost at all although we crushed one leave. Mint was from Robbens Lilla Trädgård, try something stronger variety.

Facts:
Alcohol:    12.50 %
Extract:    49 g/l
Acidity:    8.4 g/l
Sugar:      28 g/l
Energy:    90 kcal / 100 ml (370 kJ / 100 ml)

Lanson claims that White Label is the first champagne in the world specially designed for experimenting aromas. If that is the fact Moet & Chandon has ben able to create more ballyhoo two years ago when it launched Ice Imperial. At least for me it is more known champagne with the similar idea. Main differences are that Ice Imperial is semi-dry and you should add ice cubes. And the latter one is maybe the most revolutionary novelty in the world of champagnes.

Can recommend Lanson White Label for summer champagne, if you are not too stuck to brut’s, even without aromas. Champagne would suit for aperitif but also for dessert wine. With peel of orange it resembles one of cocktail, especially if you add too many peels.

REVIEW: OVERALL GRADE 4,5/5 – BANK FOR THE BUCK +++/+++

http://www.lanson.com/white-label/en/home.html

Comments : 5 Comments »
Tags: Champagne, Champagne review, Lanson, Lanson White Label, Moet & Chandon
Categories : Champagne, Fine Dining at Home, Food and Wine, Helsinki, Wine, Wine review

Restaurant review: NJK – time stands still, dining continues

4 07 2014

NJK, the villa-type unique summer restaurant, located on the small island of Valkosaari, was built in 1900. It is one of the most popular locations for festivities and one of the most popular crayfish restaurant in Helsinki. Suprisingly there was no wedding party on that specific Saturday when we had dinner. Usually it is really difficult to get table during summer weekends.

Before dinner, if weather allows, you must enjoy aperitives at the second floor small terrace. From there you can also see restaurant Saaristo which is located on island Klippan. It is one of the several island restaurants in the foreground of Kaivopuisto. (review posted 22.6.2013)

There was few days left to try special 5 dishes Archipelago herbs menu, which 2 of us decided to order. Each portion included some Finnish herb from the restaurant’s own greenhouse. Portions were also named by the herb used to prepare dish. You could also choose recommended wines which we also did. Especially red wine deserved special attention.

Also chose 2 menus from a la carte list; those portions are marked with +. And with these dishes the wine choice was a bottle of Villa Huesgen Schiefer Riesling from Mosel. Dry and balanced German riesling.

SWEET CICELY

White fish ceviche and +NJK’s fish assortment

First herb dish was white fish ceviche. White fish (lavaret) is one of the best Finnish fishes and when it is served spiced and raw, it is always worth to try. Cicely paired well with white fish but saltiness ruled over a little bit. Excellent starter for dinner anyway.

Fish assortment included herrings, white fish roe with creme fraiche and onion, small smoked vendaces, shrimp skagen and salmon with mustard-dill dressing. But this was not all although most famous and best Finnish fishes were already on the plate. In addition to an assortment of fish, NJK served new potatoes and creamy morel mushroom sauce.

Campo Viejo Cava Brut Rosé, Spain 10 cl

Campo Viejo rose cava paired well with tart and salty ceviche. However, it did not beat Lanson Rose which we sipped for aperitives at the small 2nd floor terrace while enjoying sunny day and maritime landscape.

CHIVES

Mussel risotto with grilled scampi

After tasty ceviche we were served delicous risotto. Cooking time for rice was perfect and scampi complemented taste of mussels nicely. Not sure if flavor of chives was enough strong but excellent primi piatti anyway.

Jacob’s Creek Reserve Barossa Riesling, Australia 12 cl

We were first served inadvertently red wine which should have been the third wine. It suited well with risotto, maybe even better than this riesling we got before finishing risotto. Rieslings are our favourite white wines but maybe this one required more acidity with risotto.

ITALIAN PARSLEY

Herb roasted fillet of lamb with dark parsley sauce and +Pike-perch with lemon beurre blanc

Third dish from herbs menu was fillet of lamb which you could have been changed to pike-perch if you would have preferred fish. Parsley suited well with the meat which had perfect rose inside.

Pike-perch had as a side dish cauliflower pyre which we asked to change for one of the portions. Fish was well prepared and tasty. Pike-perch is not so common fish to be served in restaurants in Finland. If it is on the a la carte menu, order it.

Jacob’s Creek Reserve Shiraz, Australia 16 cl

Jacob’s Creek reserve shiraz rose to our favourite from all four wines. Deep and balanced bouquet as well as flavor. Wine which you should have in your wine cabinet. Perfect pairing with lamb but also with risotto as mentioned earlier.

CURRANT LEAF

Thyme flavoured melon with currant leaf sorbet

Sorbet came in handy after lamb. Perfect food melter before dessert.

MINT

Strawberries with mint and lime mousse and +Chocolate and fudge ganache with blackberry sorbet

Mousse looked like ice-cream and first thought why serve ice-cream after sorbet. Fresh and sweet strawberries are always perfect way to end the dinner.

Chocolate dessert was master piece. Really sweet fudge but sorbet suitably slimmed it down not to bee too heavy.

Mumm Demi-Sec 10 cl

Dessert champagne was second best of the pre-selected wines. Port or sweet wine would have been too twee for strawberries but even for chocolate dessert. Excellent choice by sommelier.

NJK maintains traditions of letting customers to choose avec for coffee from drinks trolley instead of ordering it from list. Might be costly if you do not know what you have chosen. We did.

Restaurant NJK is a one of the few classic restaurants in Helsinki, like Savoy. You should invite your foreign quests there in order to get them familiar with Finnish archipelago and food. And both only from 2 minutes boat trip distance and a stone’s throw away from Market Square (Kauppatori).

Regarding the headline, time stands still at restaurant NJK. And it really does when you step into the buiding and sit at a table. If all the boats in NJK yacht club harbour were old sailing boats, then you really would wonder if time has gone back.

Food at NJK is excellent but unfortunately this time there was some instability in service which should not be there, not at NJK. Waitresses should be guided to details when it comes to menu and drinks, although she would be temporary worker. However, arrangement of aperitives at the 2nd floor terrace earned 5 points which increased service grade. And overall grade is high due to unique milieu, solemn but relaxed athmosphere and dinner entourage.

REVIEW: FOOD 4+/5 – SERVICE 4-/5 – OVERALL GRADE 5-/5

http://www.ravintolanjk.fi/en

Comments : Leave a Comment »
Tags: Helsinki, NJK, Restaurant NJK, restaurant review, Wine
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Champagne, F1 and Finns – what is common to these?

23 06 2014

This is not directly food or wine post but after Sundays F1 (Formula One) race, I think it is justified to highlight few facts.

First: Champagne and F1 belong together – at least on podium it is Mumm

Second: Formula One and Finnish drivers are indistinguishable – teams may change but Finns stay on the track

Third: On Sunday’s race, three Finnish F1 drivers were in TOP 10

– Nico Rosberg (1st) owns Finnish passport and his Finnish father Keke Rosberg is former F1 champion

– Valtteri Bottas (3rd) got his first podium but not the last one

– Kimi Räikkönen (10th) is former F1 champion

No wonder Finns get familiar with champagne early, including me. Short film is from last year when Kimi won one of the races, not from last Sunday. Cheers!

http://www.ghmumm.com/#/bu/formula1

Comments : Leave a Comment »
Tags: Champagne, F1, Finnish, Formula 1, Formula One, G.H.Mumm, Mumm Champagne, Podium
Categories : Champagne

Taittinger Champagne tasting at Taste of Helsinki

18 06 2014

If you like football and watch FIFA World Cup 2014 in Brazil, you should drink champagnes from Taittinger because it is official sponsor.

During Taste of Helsinki there was opportunity to participate in Taittinger champagne tasting. You must purchase tickets in advance because tasting events are so popular that they are always sold out. We almost missed opportunity becase had tickets for Friday but due to work obligation could not been able to participate. Luckily Taste of Helsinki founder Barry MacNamara personally helped us to change tickets.

We arrived early because of cold weather. Tasting pavilion was warmest place at picnic area.

Six different champagnes were already poured into the glasses before event opening.

Tasting started from right to the left. Luckily we had our own bottle of San Pellegrino with us, because there was no water available. And without “cleaning” mouth between sipping different wines it makes it quite difficult task to recognize characters.

Taittinger Brut Reserve

Basic Taittinger, should be similar since 1980. 40% Chardonnay, 30 % Pinot Noir, 30 % Pinot Meunier. Amount of Chardonnay makes this wine balanced and enjoyable. Golden yellow in color. Taste is crisp and harmonious.

Taittinger Brut Millesime 2006

Strong and with lots of acidity and minerals. 50% Chardonnay, 50% Pinot Noir. Color is golden yellow. Taste is balanced but a little bit contradictory. This wine is suitable even with meats, said sommelier. Maybe have to try…..

Taittinger Prestige rose

Champagnes are classified as white wines but this wine is rarity because producer adds 15% red wine (Pinot Noir grapes). 30% Chardonnay. Vibrant pink color. Taste is fruity and fresh.

Taittinger Nocturne rose

Champagne for celebrants and after dinner. Idea for bottle design comes disco balls. 17,5 g/l dosage of sugar makes this wine sec, not brut. 30% Chadonnay, 70% Pinot Noir and Pinot Meunier. This wine is actually really enjoyable, can recommend.

Taittinger les Folies de la Marquetterie

Classic wine, 45% Chardonnay, 55% Pinot Noir. This wine was not our favourite; would say price/quality ratio is suffering.

Taittinger Comptes de Champagne Blanc de Blancs 2004

Nobel blanc de blancs champagne, 100% Chardonnay. Unfortunately this was already too warm because it was tasted last. However, wine was introduced with enthusiasm.

Taittinger champagnes are elegant and suit for any occasion. It would have been nice to be able to taste enough cold drinks but as they were poured beforehand, of course they were a little bit too warm. But as the weather was so cold, it did not bother too much. And champagne tastes always as good.

http://www.youtube.com/watch?v=gg2xZheafK0

Comments : 10 Comments »
Tags: Champagne, FIFA World Cup 2014, Helsinki, Taittinger, Taittinger champagne, Taste of Helsinki, Wine
Categories : Champagne, Food, Food and Wine, Helsinki, Wine

Taste of Helsinki 2014 – review of tasted portions

15 06 2014

First of all big thanks to Taste of Helsinki founder Barry MacNamara for organizing ticket change from Friday to Saturday and inviting us to opening ceremony for invited guests. Due to work obligations outside Finland we had to suspend the participation by one day and therefore could not either join the opening ceremony on Thursday.

Taste of Helsinki is a culinary festival, which takes you on a journey through the gourmet flavours of some of the best restaurants in Helsinki and Finland. It is also unique chance to get familiar with fine dining restaurants at the same time without paying high prices for gourmet food. We participated third time, the same number of times the event has been organized. This year the weather has been typical Finnish summer, rainy and cold. Challenging for outdoor events.

Below you can find pictures with comments of some of the best small dishes restaurants served.

Bertha: Cod, bean, scallops 5-/5

Excellent combination, cod and scallops was served as a crispy croquette by Tampere restaurant

Juuri: Terrine of cured perch 5/5

Perch is one of the best Finnish fishes and served like this on of the best portions

Bistro o Mat: Anise spiced salmon with prawns and avocado 4+/5

Fresh spiced salmon and shrimps are always tasty but anise flavor was hidden somewhere. Kirkkonummi is home town of this restaurant

Smakbyn Åland: Fish tartar from the Baltic, crayfish and white fish roe 4,5/5

Excellent ensemble from restaurant in Åland owned by celebrity chef

Emo: Crab cake with fennel 5/5

Bull’s eye, maybe the best of the best, croquette tasted of crab and fennel accomppanied perfectly

Postres: New potatoes and anchovy butter 4/5

New potatoes belong to Finnish summer and butter was tasty but too simple compared to any other portion

Emo: Spring chicken with spring cabbage 4,5/5

Chicken skewer was grilled in front of you, with some more spices would have been unbeatable

Postres: Smoked salmon in Can and Postres archipelago bread 5/5

Makes you drooling, Finnish summer hit and should be available from supermarkets for Mid Summer fiesta

Farang: Coconat caramel pork 4,5/5

Farang knows how to use spices, long queues all the time proved time, pork maybe too much kassler (pork loin) type

Bertha: Chocolate, banana, Brazil nuts 5/5

Happy endings! Lucky we did not miss this one. Unfortunately so many starters did not allow more dessert portions

Plan was also to taste Oscar Hot Dog with veal, asparagus, and giant prawn from Kaartin Hodari & Hummeri, but the queue was so long all time. In the cold wind it was more convenient to stay sheltered from it.

To summarize, all tasted portions were impressive which can be seen from the points. I really hope that there will be 4th Taste of Helsinki because plan is to visit there twice. Quite difficult to try all portions at the same day. Also have to taste olive oils which were available at the fair. And wines, Kung Fu Girl Riesling and Miss Harry, paired well with dishes tasted. Vindirekt, the importer of these wines, made also best offers for glass of wine.

Event itself gets 5-/5 points and only cold weather was the reason for not giving 5. With sun shine it would have been 5+/5.

There will be separate post about champagne Taittinger tasting later.

http://www.tasteofhelsinki.fi/

Comments : Leave a Comment »
Tags: Finland, food, gourmet food, Helsinki, restaurant, Taste of Helsinki
Categories : Champagne, Food, Food and Wine, Helsinki, Restaurant, Restaurant review, Travel

Champagne glasses – does the shape matter?

7 06 2014

Usually we use traditional champagne flute for bubbling drinks but wanted to compare it with different types of champagne glasses. Results can be found below.

Iittala champagne glass (on the left-hand side)

The problem with Iittala champagne “flute” was that it filled mouth with bubbles. Iittala has same design for Essence glass series and although shape of the glasses look impressive, maybe the wine itself has been forgotten from the beginning.

Iittala champagne coupe (on the right-hand side)

The broad surface area allows champagne to lose its carbonation more quickly, making it less suitable for the current style of very dry champagnes, compared to the sweeter champagnes. So, you have to be quick drinker or pour only 8cl at a time.

Sparkling wines scent was not so pleasant but amount od bubbles in the glass was awesome. However, they disappeared before getting in to the mouth.

Basic tasting glass (in front of the picture)

As sparkling wines can be classified as a white wines, they can be served in white wine glasses too. “Tulip” or “belly” shape in which the rim of the glass is narrower than the midpoint, permits the drinker to get more of the aroma than a from traditional flute, while still not having enough surface area to cause the champagne to quickly lose carbonation.

For this sparkling wine it did not work out. As the bouquet was so delicate, it did not improve in this glass neither taste felt stronger.

Traditional champagne flute – the winner!

The stem allows to hold the glass without affecting the temperature of the drink. The bowl is designed to retain champagne’s signature carbonation, by reducing the surface area at the opening of the bowl. Both THE NOSE and THE TASTE were in balance and created best image of the wine.

Tasted sparkling wine was Bernard-Massard Cuvée de l’Ecusson Brut from Luxembourg. Review can be found from previous post.

The traditional champagne flute and flat coupe glass are fine for young wines – but for complex older champagnes, only a wide glass that curves back in towards the top and is filled only a little way will present the bubbles correctly. Unfortunately we do not have this glass in collection, but maybe have in the future.

Comments : Leave a Comment »
Tags: Bernard-Massard Cuvée de l'Ecusson Brut, Champagne, Champagne coupe, Champagne flute, sparkling wine, Sparkling wines, Wine, WIne tasting
Categories : Champagne, Food and Wine, Wine, Wine review

Wine review: Bernard-Massard Cuvée de l’Ecusson Brut – sparkling pearl from Luxembourg

5 06 2014

A family managed company, Bernard-Massard is the main producer of traditional method sparkling wines of Luxembourg

After more than 92 years of existence, company remains true to the values of quality and entrepreneurship of the founder Jean Bernard-Massard. As of today, Bernard-Massard is Luxembourg’s first privately owned wine producer with about 4 million bottles leaving yearly our cellars.

Beside a strong presence in Belgium, Cuvees are well represented in countries like Finland. It is nice to see that Finland is important market for Bernard-Massard. Wonder if it is available in the biggest markets like Germany and of course France?

Tasted Bernard-Massard Cuvée de l’Ecusson Brut is a blend of Chardonnay, Pinot Noir, Pinot Blanc and Riesling grapes. Quite a mix, but not in bad sense. The finest of Bernard-Massard’s Cuvées since 1971, the Cuvée de l’Ecusson range epitomises the expertise of the company which affords this Cuvée its place amongst the most interesting European sparkling wines.

THE LOOK

Light yellow, almost translucent. Small bubbles which rise from the bottom of glass in continuous stream.

THE NOSE

The scent is delicate, some citrus and pear but need to sniff carefully. As we tasted wine is different glasses, also bouquet varied.

THE TASTE

Although wine is brut, amount of sugar is more than usually in dry wines and that can be noticed in taste. Could found some fruits but was also as delicate as was scent. Tasted wine in different glasses and there was clear differences to be found.

Facts and figures:

Alcohol: 12,00 %
Extract : 31 g/l
Acidity: 6,6 g/l
Sugar: 13 g/l
Energy : 80 kcal / 100 ml (330 kJ / 100 ml)
Closure: natural cork

I am not sure, if 13 g/l sugar categorizes Bernard-Massard Cuvée de l’Ecusson Brut as brut wine. However, this is one of the easiest sparkling wines to start tasting, (if you do not have found world of bubbling drinks yet). Exellent aperitif and pairs well with different kind of foods, even with desserts due to sugar.

As we tasted this wine with different champagne glasses, review of those glasses will follow.

REVIEW: OVERALL GRADE 4+/5 – BANG FOR THE BUCK +++/+++

http://www.bernard-massard.lu/en/

Comments : 8 Comments »
Tags: Bernard-Massard, Bernard-Massard Cuvée de l'Ecusson Brut, Champagne, Luxembourg, sparkling wine, Wine
Categories : Champagne, Food, Food and Wine, Wine, Wine review

Veuve Clicquot Champagne bar at Stockmann, Helsinki

6 04 2014

Fazer 8th Floor restaurants at Stockmann include cafes, self-service food market, a la carte restaurant and champagne bar. In February 2014 Moet Hennessy and Fazer joined forces and re-opened the bar and named it as Veuve Clicquot Champagne bar.

Veuve Clicquot appears at the world’s most prestigious department stores such as Harrods in London, Oberpollinger in Munich and NK in Stockholm. Now, this luxorious brand is also present in Helsinki, at department store Stockmann.

Glass walls and elegant furnishing are almost the same as before, but yellow Veuve Clicquot brand color dominates now at the bar.

Bar serves Veuve Clicquot champagnes by glass or bottle, but also offers opportunity for tasting of 3 different champagnes; Veuve Clicquot Brut, Veuve Clicquot Rosé and Veuve Clicquot Vintage 2004, 4 cl’s each.

There was loyalty offer for Stockmann customers, which waitress did not know, when we placed the order. After checking she was willing to serve us. Would say that price/quality ratio was excellent!

Veuve Clicquot Champagne bar at Stockmann is perfect place to drop by before dinner (notice opening hours which are the same as department store has) or relax when shopping till you drop.

There are some snacks available but each of them include bread. Tried shrimps and manchego cheese but did not touch the bread. Some improvement for the snacks would be suitable as they are not at the same level as everything else at the bar.

http://www.fazer.fi/kahvilat-ja-leipomot/kahvilat–ravintolat/stockmann/fazer-8th-floor/fazer-champagne/

Comments : 6 Comments »
Tags: Champagne bar, Fazer, Moet Hennessy, Stockmann, Veuve Clicquot, Veuve Clicquot Champagne, Wine
Categories : Champagne, Helsinki, Wine

Reijosfood

Restaurant review: Demo – Michelin star since 2007

Wine review: Champagne Ruinart Blanc de Blancs Brut

Hotel review: Regatta – boutique hotel in Hanko, Finland

Seafront hot spot terraces in Kaivopuisto, Helsinki

Restaurant review: Grotesk – across from Ragu

Wine review: Anna de Codorniu Brut Blanc de Blancs

Restaurant review: Kappeli – Finnish food in historic building

Wine review: Champagne Lanson White Label

Restaurant review: NJK – time stands still, dining continues

Champagne, F1 and Finns – what is common to these?

Taittinger Champagne tasting at Taste of Helsinki

Taste of Helsinki 2014 – review of tasted portions

Champagne glasses – does the shape matter?

Wine review: Bernard-Massard Cuvée de l’Ecusson Brut – sparkling pearl from Luxembourg

Veuve Clicquot Champagne bar at Stockmann, Helsinki

Follow Blog via Email

Reijosfood

Recent Posts

Topics

Archives

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Follow Blog via Email

Recent Posts

Topics

Archives