Try some fabulous Finnish flavors


From Wednesday 28 January 2015, passengers flying in Finnair’s business class on long-haul flights from Helsinki will be able to sample the first in a series of menus designed by top Finnish chefs.

The first of the menus is designed by Matti Jämsén and will be served until April 2015. His work has taken him to some of Europe’s top kitchens. In Oslo, he was part of the Michelin starred restaurant, Bagatelle, famous for its art-filled walls. It was during his time at Die Quadriga in Berlin, that he received his own Michelin star. In 2004, he won Finland’s ‘Chef of the Year’ and later worked at Helsinki’s famous two Michelin starred restaurant Chez Dominique. Now Executive Chef at G.W. Sundmans, Jämsén is Finland’s 2015 representative in Bocuse d’Or, the most highly respected cooking competition in the world.

Jämsén’s innovative menu features classic seasonal dishes with a distinctive edge. It is a combination of the best seasonal ingredients and experimentation with bold flavours that provide the foundations for Finnair’s Signature Menus. Try salt-sugar cured salmon, roasted Jerusalem artichoke soup or glazed pork cheek with parmesan potato gnocchi.

The partnership will run from the end of January 2015 to spring 2016. The menus will be rotated at approximately three-month intervals and see a contribution from Kari Aihinen, Executive Chef de Cuisine of Savoy and Ari Ruoho, Head Chef at Nokka.

Share this story:

About Author


Ever since his first flight on a TriStar, Adam has loved air travel, and since becoming editor of the Aircraft Interiors International brand he has really enjoyed the opportunity to be involved with the latest aircraft and airline products before they are even launched. Adam co-ordinates the running of the magazine, from commissioning articles and artwork, to ensuring that high standards of quality are maintained, as well as managing online content. Adam is proud to sit on the jury of the Crystal Cabin Awards and to have laid on the bed in Etihad's Residence.

Comments are closed.