Chez Dominique** Helsinki -Revisited May 2010

This was my second visit to Chez Dominique. This time i wanted to treat my parents to something special. My first visit in 2009 was great but this time the food was even better. This is definitely my favourite restaurant when it comes to taste and presentation. The service is excellent as well but i prefer a little more relaxed atmosphere. We ordered the Menu "Dominique".

Amuse bouche#1, Asparagus & Hollandaise


Amuse bouche#2, a Finnish classic summer dish: New Potatoes, Herring and Fresh Butter

Amuse bouche#3, "Tampere"

Wild Herbs & Ham

Extremely tasty butter

”Crab Cake” & Fresh Pea Soup With Hint of Mint

Duck Foie Gras, Fresh Green Apple & Champignons and a brioche

Octopus & Sea

”Pommes Nicoise”

Grilled Fresh Asparagus, Brown Butter And Poached Halibut

The best dish of the evening. Never tasted a fish prepared this good before.

”Sunshine”

”Sauerbraten”

Pigeon Vol. 5.5

”Milk”

Green Tea And Chocolate

Petit fours and a strawberry(or a raspberry, can´t remember) panna cotta

Traiteur Dubai February 2010

Snails in garlic butter

Foie gras

Cod fish

Steak tartar

Side dishes

Trio of sorbets

Chocolate fondant

Petit fours

Green tea

This is what i call an open kitchen..

Reflets par Pierre Gagnaire Dubai January 2010

The private lift taking us down to the restaurant

Amuse Bouche

Amouse Bouche

Amouse Bouche

Amuse Bouche

Asparagus from France, flesh of crab from Brittany with olive oil honey/passion fruit/lemon

Soup Argenteuil

Royale of sea urchin, foamy cream; heart of Balik salmon. Cauliflower tips. Toast of cod with pumpkin, urchin tongues.

Soubise with roasted foie gras, grelot onions with red beetroot; seared oyster.

Bortsch, quenelle of roasted potato with vintage vinegar.

Fillet of wild seabass, line caught, marinated then poached; steamed golden turnips Jodhpur, melted leeks with fresh butter.

Milk-fed lamb from the Pyrenees perfumed with oregano and cooked á la minute. The shoulder slowly braised with peels of citruses. Eggplant canneloni, melting garlic with a ewe milk velouté. Polenta with fine herbs; black olive jelly.

Pre dessert

Les Dessert de Pierre Gagnaire

Petit Four