Grilled pikeperch with scallops, shrimps and mussels in bouillabaisse sauce
Recipes from a little, black, metaphorical book.
FAMU is an urban granny who has travelled around the world and throughout her travels has collected recipes in to her little black leather bound recipe book. When she gets home to cook the food from that notebook, however, she doesn’t remember exactly what the food looked like and how it was when she ate it. So the end result of her cooking is a dish that has elements and ingredients and main flavours of a classical dish, but may look different.
This is the concept behind the à la carte restaurant Famu & Bar, according to head chef Antti Isoniemelä, whom I sit down with just after lunch time. With the capacity to seat 380 people, the seating area is certainly spacious. (more…)
The coffeeshop economist 