Sasu Laukkonen, an ambitious 37-year-old who counts farming and foraging as hobbies, is a name to look out for in the future. Just an hour before SeaFood Business caught up with him, Chef & Sommeli-er, the restaurant he recently opened south of the Finnish capital Helsinki, was recognised by a professional listing as the eighth best in the country. "We are just stunned," he says. "For a 22-seat restaurant, this really shows that you can do things your own way, by trusting your instincts."Laukkonen certainly does that. His restaurant focuses on organic produce and natural ingredients, and he tries to work closely with producers and farmers. "The main point of this is to understand more about quality,seasonality and the reality behind the produce I use," he says. "I'm very passionate about my ingredients; without them, this restaurant is just four walls and a kitchen."
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