Finland on My Mind – a culinary journey

Competition in the Baltic Sea is fierce. Not only do the cruise ships vie for best entertainment or comfort with style. Food is paramount and there are few shipping companies that do it as well as Silja Line does. This year is no exception. Their Bon Vivant Restaurant on both Serenade and Symphony, steps up to the fine culinary plate every time.

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A formidable team: Matti Jämsen, Miikka Manninen, Eero Vottonen, Heidi Mäkinen

Hard to go wrong when you’ve got Chef Eero Vottonen, whose been there and done that in the glittering Michelin star world of Helsinki, and Heidi Mäkinen, Finland’s best sommelier in 2015 and 8th in the world, at the helm. With the internationally well-known Matti Jämsen overseeing it all and the bright, young, fastidious Miikka Manninen as the sous-chef, you’re all set for a flavour expedition through the Finnish countryside at the highest possible standards.

 

Lavaret (white fish) and sour cream
Lavaret (white fish) and sour cream

No bigger than an amuse bouche comes the Lavaret or white fish as most of know it, served with smooth sour cream, a little crunch of cucumber and a subtle flavouring of dill. Swill it back with a Blanc de Blanc from Jacques Lassaigne in all its glorious minerality and you can’t wait for what’s next. The hot, crispy barley blini-like pancake is served with mushroom butter, so good you want to lick your hand where it slowly sidles its way down. Another gulp of that champers, thank you!

Lamb and caramelised onion with friend parsley root
Lamb and caramelised onion with friend parsley root

Put one and one together and you the resulting richness is much more than a mere two. The liver mousse is a combination of duck and chicken liver, delicate and powerful all at once with the forest mushrooms adding the oomph. This time it’s the earthy Yealands Estate Land Made Pinot Noir that carries the flavours through to the last mouthful.

Delicate as a flower - braised apple with buttermilk ice cream
Delicate as a flower – braised apple with buttermilk ice cream

While the lamb could do with a bit more salt and pepper, easily added of course, the herbs from the dish fall in side by side with the unmistakeable garrigue, or wild Mediterranean herb taste, present in the Maison Nicolas Perrin Cornas, worthy of a swoon.

Heidi Mäkinen has taken Eero Vottonen’s story of Finnish ingredients, one step further to turn this dining experience into an unforgettable journey.

5-course menu including wine selection: €118/person or €109 for Club One customers.

Menu available from 1 September 2016 – 10 January 2017.

Silja Line

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