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New Estonian Cuisine

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New Estonian Cuisine Fact Sheet February 2005 Come and Try NEW ESTONIAN CUISINE Being located in Northern Europe, Estonia’s four Spring, the beginning of which is always greatly longed seasons are the creative inspiration for the for, returns with spring lamb and veal; goat’s cheese, connoisseurs of good cuisine who are keen to prepare rhubarb, wild leek, and fresh sorrel; and perch from our and enjoy food made from fresh, flavourful seasonal clean inland waters. ingredients With the arrival of the energy boosting and flourishing In choosing quality and savoury ingredients for the summer, comes time to enjoy all the wildest, headiest Estonian kitchen, we greatly value what Mother Nature flavours imaginable. There are herbs, berries from the seasonally provides us with. Here, in Estonia, we have garden and the forest, chanterelles and new potatoes; the special privilege of being able to enjoy a unique and our ever-popular fresh perch, eel, and crayfish. form of synergy, which derives its strength from both These all play the lead in Estonia’s midsummer the pristine nature that surrounds us and the symphony. appreciation that Estonian farmers are developing for the principles of organic farming. When autumn arrives, there are opportunities galore to make what is good even better. From bushes and fruit This is a vision, which, hopefully, will help to shape the trees come wild cranberries and boysenberries, continually developing New Estonian Cuisine, in which hazelnuts and the black salcify. From the farmer’s local rustic cooking is blended with the world’s chic barnyard comes the traditional goose and fish lovers culinary trends. As all the other fields of activity, which, can choose from lamprey, dwarf herring, and plaice. in a country bursting with renewed energy, have to The best part of autumn is, however, the hunting realign their priorities, the Estonian culinary world is season. It is hard not to be impressed by the variety of now facing the enjoyable challenge of presenting the game available in our primeval forests and on our best creations that it possibly can. Estonian culinary coastal islands: pheasant, elk, boar, and wild goat all specialists are gladly accepting this challenge, in order enrich the Estonian dining table. to create one of the most colourful and striking segments of the bright and aesthetically pleasing During the dark and seemingly endless series of short mosaic known as Estonia. days, which constitutes our sombre winter, it’s invigorating to eat smoked meat with sauerkraut, We are used to countries using their cuisine as a calling roasted roe deer, the traditional black pudding, and card and in many cases, even as a symbolic emissary. Christmas blood sausage; and to drink mulled wine and Most people are not indifferent to matters concerning nibble gingerbread. food in an ever more globalising world, however cuisine art remains one of the most neutral and pleasing I sincerely hope that I have been able to transmit the impulses in culture today. I would like to believe that a notion of synergy with the above descriptions of our people’s eating habits along with their knowledge of immensely enjoyable dishes, so as to lucidly natural, local produce can be a distinguishing feature, demonstrate the ultimate Estonian culinary creation as which helps to present to the rest of the world that a whole. Nowadays, it is important for food to do more nation’s traditions, present values and visions of the than merely fill our stomachs. The desire to achieve future. every nuance of taste and harmony of ingredients must be kept in balance. Less is more - the world is full of Throughout history, the cuisine of many other nations brilliant examples of this, where the blending of just a has influenced Estonian cooking. This has been few right ingredients can result in a small miracle. beneficial in many ways. Among other things, it has strengthened the Estonians’ determination to retain It is essential to recognise both the ingredients offered their own unique cooking and eating traditions, keeping to us by our environment and the culinary creativity only that, which has stood the test of time and of given to us by the muses. With the help of the concept quality. Life is in a constant flux, as are the culinary of a comprehensible whole, one has to search for demands of contemporary society. Therefore, it seems essential additional nuances and innovations, which will that the appreciation and retaining of culinary traditions lend added value to the raw ingredients in the New can not only have a stabilising effect, but can also be a Estonian Cuisine. It is important that these complement source of strength for any nation. one another. Not to mention the aesthetics involved. It is wonderful to see the earnest aspiration to offer the At the same time, it is essential to discover the creative best meal, coupled with the desire to ensure that culinary possibilities that each day has to offer. This Estonia’s culinary future will offer all of us unique and makes it possible to make maximum use of the enriching sensations for the many years to come. wonderful and unique ingredients that can be found in Estonia. Head isu sõbrad! Bon Appetit, mes amis! Written for the MFA by Imre Kose, Chéf de cuisine, Vertigo Catering Press and Information Department, Estonian Ministry of Foreign Affairs Islandi väljak 1, Tallinn 15049, Estonia Tel. +372 631 7600, Fax +372 631 7617, E-mail: [email protected] http://www.vm.ee .
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