The advantage of being a student at the Paul Bocuse Institute and being abroad is that the institutes and culinary stars give us the best possible reception.
After our first introduction to Finnish cuisine led by two teachers. We took a course with a Finnish Michelin-starred chef Pekka Terava, his restaurant is Ölo
He is preparing a lamb tartare,
here is the result served with morels, it’s super good!
Follow the young people well, it will be your turn to cook
A risotto served with grilled cauliflower
A dessert, vanilla marinated rhubarb, Finnish flavored ice cream
For the recipes, you will wait for my return to France, I will cook for you.
