Such is Life
25. June 2015
New life for C’est La Vie
The goal has been to stand out from the rest and this has been made possible with the vision of young Finnish chef Juuso Penttinen, who brings with him cooking experience from both Finland and Australia. Juuso’s interesting flavour combinations are well executed.
The customer receives an amuse-bouche upon sitting down at the table. As an appetiser, the cold and fresh gazpacho is just what is anticipated. The sweet acidity of the tomato along with the watermelon and sorrel provides something light yet tasty at the same time. The warm broccoli soup, named ”green poison”, is topped with blue cheese ice cream. Soft elements will melt in your mouth, while the chive oil garnish ties it all together.
The entercôte is comes with braised beef cheeks, served on a bed of cabbage. The Charon sauce completes the dish. The chef often changes the fish dish. This time it was a delicious sea bass.
For dessert, the crème Catalan is paired with blood orange sorbet, Penttinen’s own invention. You can also taste a hint of basil, an unlikely combination. The yoghurt panna cotta is served with rhubarb soup and liquorice.Just like the name of the restaurant, such is life, such is the menu too. Exciting flavour combinations that come together well.
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TEXT MIKKO SAVIKKO, PHOTOS ANDREI CHERTKOV