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Finland Grand Chapitre

Jyväskylä, August 17-19, 2012

A memorable, gastronomy-led event in the largest city in central Finland

Jyväskylä is the largest city in central Finland. It is located on the northern coast of Lake Päijänne. As well as lunches and dinners in the three-day programme of events, there was also a seminar with the theme ‘European roots in Finnish gastronomy’.

The seminar was chaired by Bailli Honoraire Erkki Fredrikson, Curator of the Museum of Central Finland. Artist Matti Louhi, Vice-Chargé de Presse Honoraire, donated two works of art to the Grand Chapitre. The designs were used in the publicity material and stationery for the event.

The gastronomic weekend’s activities started with a dinner on the Friday at Restaurant Priimus, the training restaurant at the Jyväskylä Vocational Institute. Local ingredients were prioritised which, when combined with local, traditional cooking methods, introduced new tastes to many as well as bringing back fond memories to the experienced food enthusiasts.



The dinner was a buffet service with a wide variety of dishes available. To name but a few, there were: cold smoked whitefish; vendace; seven styles of lamb, for example boiled tongue, kidneys, grilled liver, tenderloin and skewered fillet. As speciality, ram´s testicles were also served and those who chose to taste them were presented with a diploma! Given that it was late summer, delicious forest mushrooms were widely featured in the dishes. Completing the delights of the evening was a selection of local cheese followed by a traditional dessert with redcurrants.

Lunch on Saturday 18th was available in four restaurants: Alba, Figaro, Pöllövaari and Vesilinna. Each served fresh forest mushrooms as a starter. Whitefish from nearby lakes was the principle ingredient for the main course. Desserts were made from forest raspberries. Comparing notes afterwards, the members were unanimous that all four Chaîne-member restaurants had successfully presented their interpretations of the menu.




Later that evening, at the Jyväskylä Paviljonki, the city’s new International Congress and Trade Fair Centre, the Induction Ceremony was presided over by Ari-Pekka Parvianen, our own Member of the Conseil d’Administration. The Gala Dinner was held in the Centre’s Pavilion Restaurant.



Continuing with the ‘local food’ theme, members and guests were able to experience all the Central Finland food traditions, the nuances of which were perfectly partnered by the wines of Château Carsin, an estate near Rions in the Premières Côtes de Bordeaux appellation.

The menu comprised:

Cold smoked pike                                                                Shrimp bisque


Gently-cooked veal flank                                                      Roast magret of wild duck with Bordelaise sauce



Selection of mature cheese                                                 Savarin with forest berries and Melba sauce

Wines and drinks:
Château Carsin ‘Etiquette grise’ 2009 (White wine); Château Carsin ‘Cuvée noire’ 2009 (Red wine); Château Carsin ‘Liquoreux’ 2007 (Dessert wine); Cognac Rémy Martin VSOP; Cointreau

Seppo Valkeinen
Vice-Chargé de Presse de Jyväskylä

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