The Chez Dominique philosophy includes obtaining only the finest ingredients and a respective approach to those ingredients.
Each ingredient is always utilised in full. The origin and environment of the animal are considered when planning the dish. A very special ingredient can inspire an entire menu. For example, lichen is served with reindeer; autumn is celebrated by serving root vegetables and spring with the early harvest’s ingredients.
Chez Dominique is one of the few restaurants in the world where a private French agent delivers the most important ingredients. For example, poultry, duck liver and the finest herbs arrive to Chez Dominique from France.
Chez Dominique is the only Nordic restaurant, which Mario has approved among his clients. Mario personally guarantees the quality and flawlessness of all the ingredients he delivers.
Fish and seafood are acquired from Norway, Sweden and Denmark.
The most important local ingredients include lamb from Sellvik estate, duck from Alhopakka, mushrooms and berries from Taavetti and the reindeer from Salla.
Seasonal vegetables are acquired from Uusimaa. Chez Dominique carries out test sowings with the University of Helsinki in order to find which plants are best suited for growing in Uusimaa.
Chez Dominique introduces a new menu from four to five times a year. The menu is often built around a theme and inspired by the seasons and the surrounding world.