A little bit of Green by Toni Kostian

Toni Kostian is a Michelin awarded Chef and entrepreneur with a wide arsenal of skill and experience. His pedigree comes from working in some of the best restaurants, as well as through culinary competitions.

After opening Grön in 2015, the restaurant and Kostian quickly achieved critical acclaim and recognition as one of Finland’s best restaurants. Only a few years later Grön and Kostian received their first Michelin star in 2018, a status that they still enjoy today.

Chef Kostian has designed a special menu, for you to enjoy in the comfort of your own home.

The menu starts off with a signature potato bread with Black Currant jam and Chicken Liver Pâté. For the second course you’ll enjoy tomatoes and gooseberries in amazu broth, before moving on to a mouthwatering egg and roe dish. Next we have a caramelised onion pie with rhubarb chutney by a piping hot broth of reindeer. Before rounding off with dessert we finish with a delicious reindeer ragu and fermented lingonberries. To satisfy your sweet tooth, Chef Kostian has chosen strawberries in pine-anglaise. We hope you enjoy everything!

Before you start

 

Make sure to take the following items into room temperature 1 hour before starting to eat them: (2) Black currant jam (8) Boiled eggs (9) Pickled mustard seeds (10) Salted lemon paste (14) Rhubarb chutney (16) Smoked bone marrow fat. Keep everything else refrigerated until you start cooking. All of our menus can be refrigerated for up to 1 day (<2C) to be prepared later.

Get to know the Menu: Read the descriptions and instructions and watch the instruction video if there is one. Make sure that you have all the components and that nothing is missing. Call our concierge (+358942453216) if you have any questions or concerns.

Prepare for service: Every successful service starts with a clean and organised kitchen. Wipe down and clear as much surface area as possible for plating your dishes. Make sure you know where you have all your kitchen gear and components for each dish. Pick out stoneware and cutlery for each dish in advance and place them somewhere easily accessible. Think about the pace of your dinner and plan a schedule for both preparing and enjoying each dish. Don’t rush things and reserve at least 1,5 hours to get through the entire menu.

Set the mood and get ready to enjoy yourself: Dim the lights, light some candles, and set the table before you start cooking. If you’re enjoying some of the wine recommendations, make sure that all your whites and sparkling wines are chilled and that you’ve opened up your reds to breathe. To help you get in the mood we’ve made some playlists to go along with the menu. You can listen to them from our Spotify profile.

 

First Course
Grilled potato bread with black currant jam and chicken liver pâté
Ezio Cerruti Rifol Pet´nat*


To start off the menu, we present you with grilled potato flatbread topped with fatty chicken liver pâté, garnished with sweet and tart black currant jam, and fresh herbs. The potato bread has been pre-grilled for flavour and is served hot from the oven and topped with accoutrements.

(1) Potato Bread
(2) Black Currant jam
(3) Chicken Liver Pâté 
(4) Herbs

  1. Preheat your oven to 180C on convection setting.
  2. Place the bread on a parchment lined baking sheet or wire rack, and heat in the middle of the oven for 8min. Every oven is slightly different so keep an eye on the bread and adjust the time if necessary. Let the bread cool on the counter for one minute before serving.
  3. Place the bread on a plate and spread some jam on top.
  4. Bring the bag of pâté into room temperature 15 minutes before serving. Cut off the off of the bag, leaving a <1 centimetre  wide hole. Pipe the pâté as shown in the video. When piping the pâté we recommend a spiral pattern and a steady hand. You can also just make a nice mound, and smooth it out with a knife or spoon.
  5. Garnish with herbs and serve on a small plate. You can either use your hands, or go for a fork and spoon if you’re feeling fancy
  6. Enjoy!

Tip from the Chef: Piping is an essential skill in any professional kitchen, but you don't need to be a professional to be a master piper. Piping only needs concentration, a steady hand, and a little bit of practice. Imagine you're holding a brush and trying to paint a shape or pattern. Hold the piping bag tightly in your dominant, ready to squeeze. Support your piping hand and the bag with the palm of your non-dominant hand and pipe away. Take your time and concentrate, and you'll do just fine.

Second Course
Semi Dried Tomatoes
Ezio Cerruti Rifol Pet´nat*


The next dish is light but packed with flavour. Semi dried tomatoes and gooseberries are preserved and marinated in chive oil and served with a tomato amazu broth. Amazu is a type of Japanese sweet and sour sauce, and in this dish it is made with tomatoes to create an almost clear broth that is full of umami. Topped off with fresh herbs to garnish, this dish is served cold from a small bowl.

(5) Tomatoes and gooseberries in chive oil
(6) Tomato Amazu Broth
(7) Herbs

  1. Mix the tomatoes and gooseberries in the container to coat them in oil. Reserve some oil on the bottom of the container.
  2. Spoon even portions of tomatoes (and gooseberries) in the bottom of a small bowl dish.
  3. Ladle two tablespoons of Tomato Amazu Broth per portion over the tomatoes and gooseberries.
  4. Garnish the dish with herbs and drizzle some of the reserved chive oil to finish the dish.
  5. Enjoy!

    Third Course
    Egg and salted lemon
    Aurora "Fiobbo" Pecorino*

    For your third dish you'll enjoy this favourite of Chef Kostian. Eggs are finely chopped or mashed, and topped with pickled mustard seeds, salted lemon paste, and briny salmon roe. Best enjoyed slightly below room temperature, served from a small cup or ramekin.

    (8) Boiled eggs
    (9) Pickled mustard seeds
    (10) Salted lemon paste
    (11) Chives
    (12) Salmon roe

    1. Make sure to bring your eggs to room temperature 1 hour before beginning. Use the backside of a fork to mash the boiled eggs in a bowl or on a cutting board until you’ve incorporated the whites and the yolk. 
    2. Neatly portion the “chopped” egg in small bowls or on saucers and garnish with mustard seeds and lemon paste.
    3. Finally add a dollop of salmon roe on top of the eggs and garnish with chives.
    4. Enjoy!

      Fourth Course
      Caramelised Onion Pie
      Aurora "Fiobbo" Pecorino*

      Simple, but complex at the same time, this dish does a textbook job of bringing out the most in its ingredients. Tender, flakey, sweet, and salty. Served hot from the oven with a rhubarb chutney, this savoury pastry dish is at the halfway mark of this menu.

      (13) Onion pie
      (14) Rhubarb chutney

      1. Preheat your oven to 180C on convection setting.
      2. Place the Onion pie on a parchment lined baking sheet, and heat in the middle of the oven for 8min.
      3. Let the Onion Pie cool on the counter for 1 minute before topping with rhubarb chutney. Serve warm from a small plate and eat with a fork
      4. Enjoy!

        Fifth Course
        Broth of Reindeer
        Ota Sevcik "Frankovka" Blaufränkisch*

        This savory broth is a wonderful teaser before the next dish. Reindeer broth is served piping hot from a small cup or tiny bowl, with smoked bone marrow fat. This dish should leave you feeling warm inside and ready for more.

        (15) Reindeer broth
        (16) Smoked bone marrow fat

        1. Pour the broth in a saucepan or pot. Bring to a boil on high heat and immediately take the broth off the heat.
        2. Ladle portions of the piping hot broth in small bowl dishes and add a dollop of smoked bone marrow fat. Make sure to bring the marrow fat to room temperature 1 hour before starting.
        3. Once the bone marrow fat has melted in the broth, you’re ready to slurp away. Eat with a spoon or drink straight from the bowl. Be careful not to burn your mouth!
        4. Enjoy!

        Sixth Course
        Reindeer ragu and fermented lingonberries
        Ota Sevcik "Frankovka" Blaufränkisch*

        This dish brings traditional Finnish ingredients on your dish, with a modern twist. Smashed puikula potatoes are topped with an XO style reindeer ragu and topped with dried reindeer heart and fermented lingonberries. You'll likely recognise the flavours and ingredients, but we hope you get to enjoy this classic combination of potatoes, reindeer and lingonberries in completely new way. 

        (17) Ragu
        (18) Smashed puikula
        (19) Fermented lingonberries
        (20) Dried reindeer heart

        1. Heat up smashed puikula in a saucepan over medium heat and stir gently until heated through.  
        2. Pour the ragu in another saucepan and heat over medium-high heat and stir until heated through. Be careful not to overcook the ragu and dry it out.
        3. Portion the puikula potatoes in small bowl dishes and spoon ragu on top. 
        4. Finish each portion with fermented lingonberries and sprinkle dried reindeer heart on top.
        5. Enjoy!

         

        Seventh Course
        Pine and strawberries
        Ezio Cerruti Rifol Pet´nat*

        To finish the menu you'll enjoy a strawberry and pine dessert served with a sweet Crème Anglaise. Dehydrated strawberries are covered in pine-anglaise, and garnished with spruce shoot paste and crumbled meringue. This dish is a perfect way to end the menu, and is as sweet and tasty as it is pretty.

        (21) Pine anglaise
        (22) Dehydrated Strawberries
        (23) Spruce shoot paste 
        (24) Meringue

        1. Place the dehydrated strawberries in the center of a small bowl dish 
        2. Cut the tip off the bag of Pine Anglaise, leaving a <1 centimetre meter wide hole. Gently pipe the Pine Anglaise around the strawberries, filling the bottom of the bowl.
        3. Garnish with spruce shoot paste and sprinkle meringue on top to finish the dish.
        4. Enjoy!

         

        We hope you enjoy preparing and eating this menu! Please contact us if you have any questions.

        info@theplatform.pro
        +358942453216