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Finland Chapitre

Helsinki, March 7-8, 2015

‘Snögekapituli’ - the 2015 Winter National Chapitre

Helsinki, the largest Bailliage in Finland with over 500 members, had the honour of hosting this year’s Winter National Chapitre. As you may know, in Finland the temperature stays constantly below zero and the land is still covered with snow in March. Hence, no wonder ‘Snögekapituli’ – the Chapitre’s name in Finnish (with a little twist of old Helsinki slang) – literally translates as ‘snow Chapitre’.

Combined with the snow theme, the old Helsinki slang transformed the Chapitre into an unforgettable experience even for the Finnish participants. It was like being abroad! Helsinki slang has developed over the centuries almost to being a language in itself consisting as it does of 75% Swedish, 20% Finnish, some Russian, German and Italian, all the while following the grammatical rules of the formal Finnish language. Nowadays the slang is inspired by English. For these reasons, all the texts of the Chapitre were also “translated” to the standard Finnish!

The event took place in Scandic Park Helsinki, a respected hotel in the city centre. Although recently refurbished it has lost none of its warm, relaxed atmosphere. With 100 members of staff taking care of our every wish with a smile the quality of service beyond expectations.

The ‘Snögekapituli’ brought together more than 250 participants. The event began with the Induction Ceremony at which 84 members received awards, were promoted or received their first insignia for the Chaîne or Ordre Mondial. The ceremony was conducted by our own Bailli Délégué, Ari Arvonen, in his capacity as a Member of the Conseil Magistral.

With the formalities of the inductions concluded it was ‘Cocktail Hour’ with 2004 Vintage Laurent-Perrier Champagne served from magnums accompanied with tasty savouries. Then it was time for the Gala Dinner in the hotel’s Ballroom.

The dinner was orchestrated by the Executive Chef Antti Isoniemelä and Executive Sous Chef Johann Schlag. The menu was presented by Sami Garam, a true Helsinki slang speaker and a well-known chef himself.


Marinated fillet of lavaret, braised beets and sautéed mussels with cream sauce
Pinot Gris Reserve 2013 – Cave Vinicole de Hunawihr, Alsace, France

Pheasant consommé with Hakaniemi-style* pheasant rillettes and tapioca pearls
Petit Clos Pinot Noir 2013 – Clos Henri, New Zealand

Brisket of elk cooked at low temperature, roast fillet of rabbit
potatoes confit, bolete, game liver and truffle sauce

Marques de Arienzo Rioja Reserva 2006 – Spain

Financier with sea buckthorn berries and chocolate mousse, Vallila-style* chocolate sauce

Muscat de Beaumes-de-Venise ‘Le Chant des Griolles’ 2012 – Paul Jaboulet Aîné, France

[* Ed. Hakaniemi and Vallila are districts of Helsinki]

The menu was well thought out using local ingredients where possible and beautifully executed with obvious craftmanship. It was an exquisite dinner to have in Helsinki in the depths of winter!

It was quite evident that the participants genuinely enjoyed their time at the dinner and continued the night at the hotel bar into the small hours. The early birds participated in the brunch on Sunday and relived the wonderful evening once more.

On behalf of the National Bailliage, much appreciation was bestowed on Bailli Markku Veijalainen and his team for successfully organizing this Winter National Chapitre in Helsinki.

Stana Porvali
Dame de la Chaîne, Bailliage of Helsinki

Photos courtesy of Sakari Röyskö,