The goal of the Chez Dominique working method is to bring out the best flavour, appearance and texture of each ingredient. Often it takes long nights of experimenting in the kitchen.
The thoroughness of Chez Dominique’s method can be seen in the signature dish, The Dove of Anjou.
The dove starts its journey from South East France and arrives to Rikhardinkatu straight from the airport. This bird is one the most prestigious ingredients in the world and therefore fully utilised in the kitchen.
Before it is ready to be served the dove undergoes over 30 stages of preparation and is handled by at least 5 world-class professionals.
The meat is removed and seasoned with thyme and rosemary then pre-cooked and shock frozen. The liver and kidneys are used with black oyster plant, butter and cocoa to prepare a string wrapped in brick dough. The dove bones are boiled to make a delicious sauce.
Determination and continuous experimenting are in the heart of Chez Dominique kitchen.
One example is the years of studying and testing that chef Välimäki spent while searching for the specific flavour and texture of a cookie he tasted in Spain. The search for the correct preparation method and the perfect ingredient combination required the high-class technology of the kitchen and long nights researching the accurate temperature and approach.
Eventually the search paid off and its result can be experienced in the Anjou Dove dish. A tasty cookie made of the dove’s skin now compliments this beautiful dish.
Bar Chez Dominique
The much anticipated Chez Dominique bar is now open! Come to taste great champagnes by the glass and relax at the refreshing atmosphere.