First of all, imagine running a restaurant in rugged Finland in the winter. Secondly, growing plants is not very customary for chefs, right? Well I am a bit different on that note, I forage, I farm and grow indoors as well. Why ? I am curious.
Last winter I thought I’ll sow some pea seeds in a Plantui and see what happens. Well, the result is very visible, amazing no? I was also growing nasturtiums and lemon gem tagetes, and they are on the restaurant windowsill for everyone to see and taste.
Plantui really has a special place in my heart for inspiration, and mostly for taste. See I’m not the chef putting tasteless greens on plates – they have to have a function in the dish too!
Sasu Laukkonen, Restaurant Chef & Sommelier Helsinki