哈囉 好久沒來這裡了 希望大家都開心的展開新的一年
前幾天在美食版貼了有關自己在新年除夕夜拜訪的餐廳
餐廳所選擇的酒 全部是香檳 我把menu貼在最後面
有興趣的可以看一看
餐廳名稱： G. W. Sundmans
地址：Etelaranta 16, 00130 Helsinki, Finland
電話：+358-9-622 64 10
營業時間：Mon-Fri 11-14:30, 17-24, Sat 18-24, Sun closed
價位範圍(每人)：新年套餐(含酒) 200 歐元
我把自己前陣子貼在台灣芬蘭文化協會的文章 轉來這裡
好久以前 本來答應了要介紹芬蘭米其林二星的餐廳 可是當時一忙 就忘了
現在直接跟大家介紹另一家米其林一星的餐廳 G. W. Sundmans
http://www.royalravintolat.com/sundmans/index_eng.asp
這家餐廳的建築物 很有名 是在十九世紀蓋的 整個感覺相當古典 氣派
http://blog.pixnet.net/TaiwaneseLove/post/1844047
寫于 9 January, 2007 3:11
A week ago, Ari and I went to this lovely restaurant for celebrating my B-day
and for the coming 2007. In the beginning, I wanted to try somewhere new so I
thought of the restaurants in KAMP; however, they're all fully booked. The
best Creme Brulee I ever gotten in Helsinki is from the restaurant in KAMP
when there was still a nice wine bar --- they can serve you perfect desert
and suitable sweet wine!!! Of course, it’d be nice to go to Chez Dominique
again since it has moved to a nicer even bigger place but we don't have the
budget for it last year. Another option is having a dinner at “Grand Casino”
which is kinda back-up in case we have no where else to go. Luckily, G.W.
Sundmans notified us after Christmas that we’ve finally got a table --- I
was quite happy that we’re going because I’ve marked it as my TOP 1
favorite restaurant in Finland after the previously visiting with another
Taiwanese girl who was here just for one year as a life-exchange volunteer.
We knew that the sommelier has chosen champagne to serve us through whole
dinner; it’s interesting for me to try especially I know there must be lots
of sea food you won’t found in the normal Finnish restaurants but my
boyfriend wasn’t quite happy for the absence of REAL MEAT.
The waitress led us to the room called “Formak” where we can see the
firework through windows. The first thing we did since we sat is reading the
New Year’s menu. As expected, the menu listed two of my favorite sea food
which are somehow very precious in Finland --- Scallop & Lobster!!! Moreover,
once you’ve tasted the fantastic slightly grilled goose liver, trust me you
won’t forget it. After glancing the menu, Ari was satisfied with the
presence of the deer fillet.
I was shocked by the first appetizer which tasted too oily to let me
enjoy the row (鱒魚卵). Fortunately, scallop, liver, and lobster were good as
desired. One is even more luscious than the previous one. Even though the
dear fillet was quite tender, I couldn’t finish them at all because the meat
became very dry. Both of us think the cheese was amazingly delectable. Please
don’t force me to remind the deserts. They’re quite awful --- sweet to
death.
Overall, we both are quite gratified. We welcomed 2007 in the restaurant
and enjoyed the firework through the window.
2007 NEW YEAR MENU
Vendace row canape
Scallop and scallop broth with tomato jelly
Fried foie gras with Noe sherry sauce
MOET & CHANDON BRUT IMPERIAL “SWAROVSKI”
Spicy lobster with cauliflower sauce
Fillet of roe deer gratinated with caramelized ceps
Brillat-Savarin cheese with date marmalade
MOET & CHANDON BRUT IMPERIAL ROSE
Cloudberry soup with cardamom froth
Chocolate cake “Jivara Lactee” with apricot and gold
MOET & CHANDON BRUT IMPERIAL DEMI-SEC
--
My life in Helsinki
http://www.wretch.cc/blog/scent
--
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◆ From: 82.181.182.193
※ 編輯: antibonding 來自: 82.181.182.193 (01/18 18:50)