Behind the Dishes

Salmon Soup Finnish lohikeitto

There is a reason this soup appears on every Finnish table when the weather turns.

Fresh salmon pulled from cold northern waters, potatoes that have sat in dark soil all summer, cream, dill, a good stock.

We make it the way it should be made: slowly, without shortcuts, with bread baked the same morning. One bowl and you understand why Finland tastes the way it does.

Reindeer has been feeding people in this part of the world for thousands of years.

We take that tradition and layer it with our own .

Slow-braised poronliha, a béchamel built from scratch, pasta that holds everything together without getting in the way.

The meat comes from Finnish Lapland. The technique comes from thirty years in professional kitchens. The result belongs to both worlds.

Every plate has a story. Here is where it begins.

Reindeer Lasagna Poromliha from Finniah Lapland

Breaded Chicken Burger A French hand on a familiar form

A burger has no reason to be forgettable.

We start with high quality chicken meat, bread it properly, and build the rest with the same attention we give to everything else.

Grilled Provençal tomatoes, warm goat cheese, house aioli, good pickles, crisp bacon. It arrives with fries. It disappears quickly.

Chicken in Red Wine Aka "Coque au Vin"

This is the dish chef Frédérik has cooked in one form or another since he was fifteen years old.

First in France, then in London, then in kitchens where the margin for error was zero.

Free-range chicken, a wine marinade that takes its time, mashed potatoes made with real butter, bacon, a roast crouton.

Classical French cooking, cooked here beside a Finnish lake, for you.