This week we sit down with Helena Puolakka and Saku Tuominen of Savoy in Helsinki to learn about their new publishing project. Also: we hear from chef Bleu Tshering Dorji, who is looking to bring Bhutanese cuisine to the world stage. Plus: Chiara Rimella explores the intertwined history of religion and food at Catarina Bistrot in Turin. See omnystudio.com/listener for privacy information.
Hello and welcome to the menu Monaco.
Radio's food and drink program.
I'm your host, Chiara Mella.
Coming up, we sit down with the pair behind one of Helsinki's most iconic restaurants, Savoy.
It's in our heritage.
It's like everybody owns it to certain extent in Helsinki.
Everybody talks about it, everybody knows the relevance of it and the importance of it.
Also on the parade GR we meet the chef looking to bring Bhutanese cuisine to the world stage.
The whole idea behind Pangu is that guests can experience something more than just food.
Everything is an experience when they walk in.
Plus, we find out why monastic food can be about much more than penance.
All that here on a menu on Monaco Radio.
Launching a new restaurant is famously a.
Hard thing to do.
But keeping a beloved icon alive and relevant is just as challenging.
In Helsinki, most citizens will be familiar with Savoy.
First opened in 1937, this mainstay has been the backdrop to many official, celebratory and momentous meals in the city.
Originally designed by Finnish modernist masters Aino and Alvar Aalto, the restaurant was revamped in 2019 by Studio Ilse, the design studio helmed by Ilse Crawford.
But it's not just the aesthetics that have changed in the kitchen.
Chef patron Helena Poolacca makes sure that the offering stays true to a classic, elegant approach, but with a contemporary take.