Photo: Niko Salminen
Restaurant of the Month, Finland
Savouring Saimaa’s bounty – a culinary symphony of local flavours Surrounded by the enchanting nature and the pure waters of Lake Saimaa, lies a true hidden gem - Restaurant Solitary. Here, head chef Remi Trémouille’s culinary artistry combines flavours in surprising ways, emphasising sustainability and honouring the versatility of local produce. By Ndéla Faye
Restaurant Solitary’s seasonal Chef’s Menu is based on the wild ingredients of the nature surrounding the restaurant; Saimaa’s fish and game, as well as berries, mushrooms and wild herbs from the nearby forests. The dishes are a fusion of cuisines, but the main ingredients are locally sourced, and often complemented with international flavours using herbs and spices. A respect for nature’s offerings The starting point to Solitary’s food is to always use readily available produce, and 62
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Issue 163
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February 2024
Solitary’s owner and head chef Remi Trémouille. Photo: Jari Lampén
to source ingredients as locally as possible. Solitary’s head chef and owner Remi Trémouille wants to create meals based on what is available, rather than be confined to a set menu that would need set ingredients sourced from afar each day. The Chef’s Menu contains at least six dishes, and lives entirely according to the ingredients that the restaurant’s local producer network delivers to the kitchen at any given time. For Trémouille, this is a way to be more sustainable and avoid food waste. He tries to maximise the use of all ingredients, which often means he has to think outside the box. “I might get a phone call saying a local fisher has two kilograms of a particular fish that day – so that is what we will serve, and create a dish around the delicious ingredients we have,” Trémouille explains.