In 2009, molecular gastronomy with all its froth and unique gourmet experiences is a thing of the past. Now, food is all about safety, security and simplicity, as more and more people take their time to stew a flank of beef and get to know retro flavors and cooking methods.
Text Heini Lehtinen
Photos Kai Kuusisto
The motto of Marc Mulard, the French owner of Frambois patisserie and bistro? “Strive for excellence.” What a treat!
Text Heini Lehtinen
Photos Kai Kuusisto
Antto Melasniemi is a familiar name behind the cult restaurants Ateljé Finne and Kuurna. The man has also done a huge favor for every festivalgoer by participating in the Flow Festival food selection update process.
Text Petteri Kainulainen
Photos Kai Kuusisto
Text Petteri Kainulainen
Photos Kai Kuusisto
Tuomas Vimma, a Helsinki-based author who explores the world of gourmet cooking in his third book, refuses to attend an after party if there’s no proper food available.
Text Heini Lehtinen
Photos Kai Kuusisto
Mostly Cloudy 
20X0 – A Journey into the Future
8. October 2011
Heureka – The Finnish Science Centre
Yellow City – Illustrated Stories from Helsinki
16. January 2012
All around the city
20. January 2012
Kiasma – Museum of Contemporary Art
Outi Heiskanen – Primordial Sea
11. February 2012
Didrichsen Museum
15. February 2012
City Museum Helsinki
Bi-monthly magazine about Helsinki. In Finnish and in English.
