Hello My Name Is: You may not know me, but you’ve probably tried my food. I’m the toughest cook there ever was and my peers know it. They say “my potato purée made Joel Robuchon try harder”; and they’re not wrong. I’ve never wanted the limelight, but now I’ve stepped out of the shadows to show you what I can do. This menu is just a taste of what’s to come, as take my place at the top. What’s my name? My name is LøChef. This menu starts off with a classic onion soup to warm your heart and stomach, followed by mouth watering ceviche. You’ll enjoy a hearty oxtail ragu for the main before finishing off with some cheese and finally a fragrant citrus posset for dessert.
Cerron Remordimiento Hand-Harvested Chardonnay 2018 *
Georg Mosbacher Riesling Trocken 2019 *
Oxtail ragu with truffle polenta and parsley chimichurri
Châteauneuf du Pape Domaine du Vieux Lazaret 2018 *
It’s not easy being cheesy
Cossart Gordon Good Company Full-Rich Madeira *
Citrus posset with roasted whitechocolate
André Clouet Rosé Champagne Brut *
The entire menu is prepared for you to finalise, plate, and enjoy in the convenience of your own home. All of our menus can be refrigerated for up to 2 days (<2C) to be prepared later.
To elevate this experience we recommend pairing the menu with our selected wines*
Before you start:
1. Make sure to take the following items into room temperature 1 hour before starting to eat them: Cheese. Keep everything else refrigerated until you start cooking. All of our menus can be refrigerated for up to 2 days (<2C) to be prepared later.
2. Get to know the Menu: Read the descriptions and instructions and watch the instruction video if there is one. Make sure that you have all the components and that nothing is missing. Call our concierge (09 42453216) if you have any questions or concerns.
3. Prepare for service: Every successful service starts with a clean and organised kitchen. Wipe down and clear as much surface area as possible for plating your dishes. Make sure you know where you have all your kitchen gear and components for each dish. Pick out stoneware and cutlery for each dish in advance and place them somewhere easily accessible. Think about the pace of your dinner and plan a schedule for both preparing and enjoying each dish. Don’t rush things and reserve at least 1,5 hours to get through the entire menu.
4. Set the mood and get ready to enjoy yourself: Dim the lights, light some candles, and set the table before you start cooking. If you’re enjoying some of the wine recommendations, make sure that all your whites and sparkling wines are chilled and that you’ve opened up your reds to breathe. To help you get in the mood we’ve made some playlists to go along with the menu. You can listen to them from our Spotify profile.
This dish is a true classic. Something served both at high end restaurants and in mom’s kitchen. The menu starts off with a piping hot french onion soup, made with love by LøChef himself. A pure vegetable stock has been boiled down for hours and hours leaving you with creamy and tender strands of sweet onion. The dish is topped off with bread and grated cheese and gratinated in the oven in individual bowls before serving.
(1) Onion soup
(2) Grated cheese
This dish follows up the previous dish with some freshness and fragrance. There are many types of ceviches and several countries claim this latin american dish as their own. Either way this is LøChef’s version and it’s bloody delicious. Diced salmon is seasoned and flash marinated with ponzu, a citrus based soy sauce, and served with avocado cream and some crunchy crackers for you to enjoy.
(4) Diced Salmon
(6) Avocado cream
(9) Dried flowers
Tip from LøChef: Odd numbers are preferred in plating fine dining because a lack of balance creates visual allure. Arrangements of three, five, and seven etc. are often the most aesthetically pleasing. In this case you could go for five or seven dollops of avocado cream around the dish.
Oxtail ragu with truffle polenta and chimichurri
This dish brings us back to piping hot territory. What better way to warm yourself up this time of year than with a hearty oxtail ragu and some truffle polenta. Slowly braised for hours this ragu is packed full of flavour, and LøChef thinks a truffle polenta is the perfect vessel to accompany this mouthwatering meat sauce. Topped off with some of LøChef’s special chimichurri for both color and taste.
(10) Oxtail ragu
(11) Truffle polenta
It’s not easy being cheesy
LøChef thinks every meal deserves a break in between courses to enjoy some cheese. It’s not just the taste, but also the pungent scent of a great fatty cheese that makes all the difference. Our brains are almost hardwired so that when we smell that cheese, we know the meal is almost coming to an end. Served with some compote and crackers.
Tip from LøChef: When cheese is eaten cold straight from the fridge, the fat molecules in the cheese contract. This means that the fat cannot spread across your taste buds as easily. Fat content is an important factor in a cheese's flavor profile so avoid eating your cheese cold.
Citrus posset with roasted whitechocolate
A posset is traditionally a curd based drink served hot, but LøChef doesn’t care so he made a dessert. With a pudding like texture this is a wonderfully fresh ending to the menu. Best served chilled, with citrus fruits and shaved roasted white chocolate on top.
(16) Citrus Posset
Tip from LøChef: To get a perfect quenelle run your spoon under hot water for 10 seconds before sticking it into the posset. This will allow the posset to smoothly detach from the spoon, leaving a nice even shining surface. While professional chefs roll their eyes at the idea of using two spoons to “roscher” a quenelle, they say LøChef can “roscher” a quenelle without using any spoon at all. LøChef also doesn't judge so please use two spoons if you want.
Each experience includes free delivery on your chosen date between 15:00-19:00.
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 chef designed fine dining take away menus to street food and private events.
Choose a date and delivery window. Fine dining 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.
We deliver in Helsinki, Espoo, Vantaa and Kauniainen
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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