Michelin Chef Sasu Laukkonen has designed this delicious five course menu for you to enjoy at the convenience of your home. The menu starts with a delicious cauliflower soup with wild white fish. After the first course there is a second appetiser of roast beef, yellow root, apple and horseradish. The menu continues with spaghetti squash, lemon verbena pesto and sea buckthorn. For the main course we serve braised lamb neck, juniper berry, artichoke and mushroom sauce. For dessert we serve a delicious blackcurrant pie. The entire menu is prepared at the restaurant for you to finalise and plate at the convenience of your own home kitchen with no need for special kitchen gear. Available from Thursday to Saturday with a very limited amount per day.
1. Rosemary bread and homemade butter.
2. Cauliflower soup and wild whitefish.
3. Roast beef, yellow root, apple and horseradish.
4. Spaghetti squash, lemon verbena pesto and sea buckthorn.
5. Braised lamb neck, juniper berry, artichoke and mushroom sauce.
6. Blackcurrant pie.
Heat the rosemary rye bread in an oven at 200C for 10 minutes and cut it warm on the table.
Serve with our house made butter.
Cauliflower soup and wild whitefish
Heat the soup in a saucepan little by little, stirring constantly.
Preheat the whitefish pieces in a 200C oven for 4 minutes.
Put the salad made of cauliflower leaves and stalks on the bottom of the bowl, place the whitefish on top and pour the soup around.
Roast beef, yellow root, apple and horseradish
Lift the roast beef slices onto a plate, next to the yellow root and apple.
Spoon the horseradish mayonnaise on the side and top it with the dried powder of horseradish leaves.
Spaghetti squash, lemon verbena pesto and sea buckthorn
Heat the pumpkin in a 200C oven for about 8 minutes, mix the inside with a fork with verbena sunflower seed pestle and add salt to taste.
Place on a plate, sea buckthorn on top and garnish with dried flowers.
Braised lamb neck, juniper berry, artichoke and mushroom sauce
Place the lamb chunks on one side of the baking paper on the baking sheet and the artichokes on the other.
Glaze the lamb with juniper berry sauce before heating and reheat the lambs and artichokes in a 200C oven for 10 minutes.
Heat the mushroom sauce in a saucepan.
Plate the dish.
Lift the pies onto the plates few minutes before serving.
With a spoon, lift the blackcurrant jam over the blackcurrant stalk seasoned filling and lift the blackcurrant leaves on top.
Each restaurant experience at home includes free delivery on your chosen date between 17:00-19:00.
The courier will contact you the same day for more information on the specific delivery time.
We deliver to Helsinki-Espoo-Vantaa-Kauniainen
We have the best handpicked mix of culinary experiences ranging from Michelin star restaurants to street food and private events at Michelin Chef's home.
Choose a date and delivery window. Restaurant menu experiences can be delivered on the next day if needed or you can choose a date in the future at your convenience.
Our concierge will contact you during the day of the delivery and share more detailed delivery time.
If we can’t reach you by phone during the delivery window, we’ll leave your bag by the door.
You can also ask for no contact delivery.
Have fun finalizing the dishes following the detailed instructions. Remember, creativity is always allowed when in the kitchen. Enjoy!
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