BONJOUR L'ESTONIE

Austria tops EU drinking study

Austria tops a study researching drinking habits of people in the European Union (EU).

Fifteen per cent of Austrians said they would drink alcohol four to five times a week. This is a higher percentage than in any other EU member state, according to the European Commission’s (EC) Eurobarometer poll.

Bulgarian came second with 14 per cent ahead of Italy and Romania with 13 per cent each. Estonia and Latvia have the smallest percentage of residents drinking four to five times a week with three per cent each, according to the study.

Eurobarometer also found that more than one in three Austrians have consumed five or more alcoholic beverages at one instance at least once last year.

Ireland came first with a share of 44 per cent, followed by Romania (39 per cent). Germany and Austria shared third place with 36 per cent each, while Latvia came last with just 11 per cent.

Other international studies presented earlier this year revealed Austria has the most teenage smokers and ranks high when it comes to young people who have taken part in binge-drinking sessions.

Estonian cuisine sticks to its roots

TALLINN - Cuisines reflect the cultural variety of a country’s regions and the diverse history affected by the evolving civilization. Each country has its own cuisine, which differs from other countries, and represents the country’s customs, traditions and the kinds of foods that its people adore.

Traditional Estonian food has its roots firmly in the countryside, relying heavily on pork, potatoes and garden variety vegetables.
The different historical rulers of the region - Danes, Swedes, Germans and Russians – have influenced Estonian traditional cuisine over the centuries. Estonian cuisine is very unique and actually is a cuisine of peasant origin, whose more typical ingredients are black bread (which accompanies almost every kind of food), pork, fish, cabbage soup, potatoes, vegetables and dairy products. The eating habits of the Estonian population are significantly related to the season, which severely affects the availability of fresh food. The spring and summer are the seasons of fresh food, in this period vegetables, berries and herbs are used, and with the warmer climate the Estonians also like to cook grilled meat outdoors. During the winter Estonians mostly use mushrooms, jams and preserved foods. Among the typical Estonian dishes are: the “Silgusoust” (Baltic fish in acidic sauce), “Mulgikapsad” (pork with sauerkraut and boiled potatoes), “Verivorst” (blood sausage and barley), “Marineeritud angerjas” (marinade anguilla), “Sult” (boiled pork in jelly), Keel Hernestega (tongue), “Suitsukala” (smoked fish) and “Karask” (a kind of dry cake-like barley bread).

Running after a star : The 3 Sisters

The restaurant of the luxury Three Sisters hotel in Tallinn Old Town is going after its first Michelin star, writes Äripäev.

Hotel owner Johannes Wientjes has set his heart on the thing, says Tõnis Siigur who took over as the chef of the hotel restaurant in January.

"It has always been also my dream," he said, adding that this can be achieved only if all staff works for it, starting from the owner and ending with the cleaning ladies. "Everybody must want this and work for this," he said.

Siigur says that he remains in the kitchen until the last customer has left the restaurant. "This is the only way to get the star."

Hotel manager Sebastian Kraemer said that the restaurant will be refurbished in January. "We will modernize our kitchen, renovate the restaurant and change its concept. The new menu will be ready in February and we will then announce the name for the restaurant."

Before joining Three Sisters, Siigur won three times the Estonian Silver Spoon Award for the best restaurant and in 2007 won the Best Chef Award.

A supermarket in Estonia

The best sort of eastward expansion

FOOD in Europe’s ex-communist countries has an undeservedly bad reputation: stodgy peasant fare ruined by the culinary commissars of the planned economy. Your columnist has long disagreed, but proof is needed. So, on a recent visit to a supermarket in Tallinn, Estonia’s capital, he set out to construct a winter picnic entirely from local ingredients.

The basis was easy: black bread, pungent and tasty. It makes loaves from the west and south of Europe seem bland and boring. So into the shopping basket went four or five different varieties, with different features: seeds, rye, crunchy and chewy by turns.

The mainstay of the picnic was pricey at €15 ($22), but succulent—a smoked salami from Lithuania. Accompanying it in the shopping basket were a gourmet smoked cheese from Estonia, a tin of smoked sprats (Latvia), Polish pickled mushrooms, plus Czech horseradish and Hungarian hot peppers. Who says eastern Europe is a vitamin-free zone? For dessert, Polish “chocolate plums” from the Solidarność confectionery works are a fine offering. So were crispy, crunchy gingerbread biscuits (Estonian) and a packet of dried apple rings (Polish).

Tallinn : a girl's guide to the best bars, hotels and restaurants

This pinch-yourself perfect walled capital is the most intact medieval city in Europe. In November and December its snow-covered streets are crammed with Christmas stalls.

Stay

The smartest address in town is the Schlössle Hotel, a super-luxe retreat where everyone from Sting to Soros has stayed over the years. If your budget doesn't stretch to a stay, splash out on the best dinner in the city at the sublime Stenhaus restaurant.

• From €169 (schlossle-hotels.com/schlossle)

The chic Three Sisters hotel, in three adjacent town houses, is not for the shy and retiring. Think modern décor, hip music and a clientele to match.

• From €159 (threesistershotel.com)

Eat

Estonian chefs have embraced the cuisines of the world with a vengeance, but their take on Italian is particularly inspiring. Try it at Controvento (controvento.ee) and Bocca (bocca.ee)

For an incredible authentic Russian menu – including the best-ever blinis – visit the old-world Restaurant Nevskij (nevskij.ee)

Drink

Find the best cocktail list in town, and a cool jazz-loving clientele, at Basso (basso.ee)

Estonia has lost her most famous toque

Imre Kose´s Bellavista company is bankrupt ... At the present time, it is not known who will pay for the EEK 3 million arrears of taxes.
So, wave "good-bye" to the Vertigo, to Mercado and other "Boulangerie" + "Bestseller" ...

The current economic situation has also put a halt to the top chief´s ascension as it has done to the day to hundreds of small or smaller businesses. But either one pays a minimum salary to one´s employees, else one doesn´t! But do not wait for support from the state.

See Vello´s article of last Saturday only : Chefs We Dig: Imre Kose

Given the all-consuming quiet caused by the recession, I thought I'd stumbled into a speakeasy in prohibition-era America. Vertigo is not a small restaurant, and conversation and laughter emanated from both of its large dining rooms.

And the chef was in the house. Imre Kose was dashing back and forth from kitchen to dining room, speaking with guests, holding hurried court as chefs do. And his English. Oh, his English. It's hard to pin down an Estonian accent. To me, it seems less an accent and more a brief pause on the way to having no accent whatsoever. But Kose's accent isn't even that. He's somehow made English his own. Perhaps due to a blend of natural charisma and having to be heard over chattering diners, something unique has emerged. Were I Estonia's dictator, I'd send language teachers and academics to study it.

Over a Jack on the rocks I watched a parade of violin-case-packing middle-aged women enter the restaurant. They were either visiting orchestra members with instruments too expensive to check, or they were about to shoot up the place. Later, halfway into a rack of lamb and Imre approached our table: "There's a Filipino woman, part of some orchestra, and I half-jokingly asked her if she wouldn't want to play a song..." And then there she was, violin unsheathed and under her chin, playing for our table. Playing for the restaurant. Playing for Imre.

Estonia lacks a coherent alcohol policy

The head of the Estonian Association of Food Industries Sirje Potisepp stated that Estonia lacks alcohol policy, writes the National Broadcasting/LETA. In the past two years, excise taxes on alcohol have been raised by four times; if one were to include the surge by 10% that will enter into force in January, it could be stated that the excise tax rate on alcohol has grown by a total of 43%.

Potisepp noted that raising excise taxes is not the correct form of alcohol policy. “If the policy is restricted to raising excise taxes, I am of the opinion that this is not a correct way of forming a policy. The alcohol policy should require prevention, improving the culture of alcohol consumption and also taking into account the financial side so as not to grant opportunities to the illegal market,” she explained.

Producers of alcohol state that sales of beer has been falling in the part few years and the increase in the excise taxes contributes to this trend.

Kalev Chocolate Museum calls me back to Estonia

Amanda Kendle

The beautiful Estonian capital of Tallinn has long been one of my favourite cities, and I’ve just come across a reason to return for my third visit: the Kalev Chocolate Museum.

Open in the inner city since 2003, the museum documents the history of the Kalev sweets manufacturers since 1806, and since that time includes the Soviet era, there is much of interest to see. For example, the museum includes different labels and packaging from throughout this era, a lot of it politically motivated. It’s also interesting to note that the USSR only authorised the Kalev company to produce chewing gum – a most controversial product throughout Soviet times.

I can only assume that, like any good chocolate museum, there are a few samples around for visitors to try. If not, there is definitely a shop attached where you can buy chocolates and candies produced by Kalev, and that’s enough to get me there. Visiting the museum is free and it is open daily from 10am to 5.30pm, but closing at 4pm on Sundays.

Italy complains about Estonian "mafia" dumplings

Tallinn - The Italian embassy in the Estonian capital, Tallinn has filed a complaint with the Estonian Foreign Ministry over the sale of meat dumplings bearing the 'Mafia' moniker, the Baltic News Service reported Thursday.

The embassy contacted the Estonian Foreign Ministry after it became aware that food company Alissa Pluss was marketing 'Mafia Pelmeenid,' with packaging featuring a map of Sicily and a gun.

Pelmeni are traditional Russian dumplings that are a popular food throughout Eastern Europe.

Valeri Platonov, a board member of Alissa Pluss, told Estonian television channel ETV: 'It makes you smile. It is a marketing trick - the idea of the package is to be funny.'

Foreign Ministry spokeswoman Kersti Luha said that if a product went against another country's good reputation, the ministry would contact the national Consumer Protection Board.

Maxima offers the least expensive foodstuffs, but others are not far behind ...

Juhan Tere

A comparison of prices determined that everyday foodstuffs were the cheapest in Maxima chain stores in Estonia, writes Õhtuleht/LETA.

A shopping cart that included a loaf of whitebread, bread, cheese, yoghurt, mayonnaise, margarine, a pack of sweets, a large bottle of kvass and half a litre of vodka cost in Maxima stores 199 kroons and 85 cents.

The same cart cost by 75 cents more in Rimi hypermarket store in Norde Centrum and 1.20 kroons more in Säästumarket chain stores.

Among the more expensive stores in Tallinn were Stockmann and Tallinna Kaubamaja department stores.

Alcool : Beware

A is for alcohol: 90% of alcohol is metabolized (or broken down) in the liver. A  healthy liver can breakdown about one drink an hour.
One drink is:
-12 oz. of beer
-4-5 oz. of wine
-1 oz. of 80 proof liquor

B is for blood alcohol level or content. It is measured as a percentage of concentration of alcohol in the blood. A level of 0.08% is considered to be legally impaired in The United States.

This level varies from country to country. Some countries have a zero tolerance for any level of alcohol in the blood (Estonia, Brazil, Czech Republic, and United Arab Emirates).

C is for coordination and balance. Coordination is becoming difficult at 0.11-0.12 blood alcohol. Reaction time is increased and speech becomes slurred.

D is for death. Alcohol contributes to nearly 100,000 deaths a year in the United States. This includes while driving, alcohol poisoning, and any disease process related to alcohol. Death can when from alcohol poisoning when the blood alcohol level is more than 0.50% (and at even lower levels for those who drink very infrequently).

The symptoms of alcohol poisoning are:

-Seizures
-Breathing slows
-Vomiting
-Confusion, coma, and stupor
-Hypothermia (lowered body temperature)

If you suspect someone you know is showing the signs of alcohol poisoning – CALL 911! Do it immediately. Any delay could result in increased risk of irreversible brain damage.

E is for emergency room. Nearly 8 million visits to the emergency room are related to alcohol in some way. That translates into 8% of all visits to the emergency room.

F is for fetal alcohol syndrome. One out of 750 babies born in the United States has this syndrome. This syndrome results in facial abnormalities, learning difficulties, and even death. Even one drink while pregnant is too much.

Lu Young, RN, holds an advanced degree in nursing.

Wine in Estonia to 2012

This databook is a detailed information resource covering all the key data points on Wine in Estonia. It includes comprehensive value volume segmentation and market share data. The databook supplies actual data to 2007 and full forecasts to 2012.

Scope

*Contains information on 4 categories: Fortified wine, Sparkling wine, Champagne and Still wine
*Provides market value, volume, expenditure and consumption data by market, category and segment
*Includes company and brand share data by categories

Highlights

The market for Wine in Estonia increased between 2002-2007, growing at an average annual rate of 3.0%.
The leading company in the market in 2007 was Bacardi Limited.

Reasons to Purchase

*Discover the major quantitative trends affecting the Wine markets
*Understand consumers′ consumption and expenditure patterns
*Understand the future direction of the market with reliable historical data and full five year forecasting

Published Date: 21/04/2009

Market Research Report Title: Wine in Estonia to 2012
Table of Contents: View Table of Contents
Report Type: Market Report
Country: Estonia
Number of Pages: 129
Prices: Corporate licence : £ 663 - Electronic version : £ 265

Why Paris Rocks — And Tartu Doesn’t !

Damn! The Tartu restaurant scene has a lot of blood on the floor these days. Rasputin is closed. Wilde is closed. Rumors are that more will follow. So — why are we in dire straits?

Well, take a look at why Paris rocks when it comes to food. There is a commitment to product and service (taste and style) that we need to learn from .  It’s not just the place. It’ s all about the people.

A gourmet experience with a view at the Horisont Restaurant at Swissôtel

When Swissôtel Tallinn opened a year ago, the Estonian capital gained not only an international five-star hotel, but also a new top-class restaurant. The Horisont, situated on the top floor of the 30-storey building, very soon established itself as one of Tallinn’s most fashionable restaurants.

Kloten - The Horisont’s appeal lies not only in its unparalleled view and elegant design, but also in its gastronomic extravagance. Against the backdrop of a 360-degree panoramic view of the medieval city of Tallinn and the Baltic Sea, head chef Volker Marecek offers guests imaginative cuisine at its finest. Loving attention to detail, sophisticated creations and superior quality ingredients provide an experience to savour for gourmets and others alike. Classic dishes are given a modern interpretation – the Horisont menu includes dishes such as goose liver terrine with grilled watermelon, served with honey and grapefruit jam and pickled chickpeas, and caramelised scallops with carrot purée and lemon gnocchi.

“We offer modern avant-garde cuisine”, says head chef Volker Marecek of his food philosophy. “In other words we prepare high-calibre products and classic recipes using new, progressive cooking techniques. As a result our guests are treated to an exciting and unusual meal. We place great emphasis on regional and seasonal products so our menu also changes regularly”.

The German chef has worked at numerous famous hotels in the course of his career, including the Schlosshotel Vier Jahreszeiten in Berlin, the Langham Hilton in London, the Hyatt Hotel in Canberra and the Berkeley Court Hotel in Dublin. The Horisont restaurant also has an elegant Cigar Lounge and bar adjoining it.

The sophisticated ambiance, personal service and stylish design of Swissôtel Tallinn have already made it one of the city’s most prestigious establishments. Its 238 rooms and suites provide every modern luxury. Another attraction of the hotel is the Amrita Spa & Wellness zone featuring a swimming pool, gym, sauna, steam room and several treatment rooms.

GP2 team racing engineering advertises Estonian fitness drink, "Fat Burner "

KC Grupp is an internationally active investment company of the Estonian entrepreneur, Margus Reinsalu. The Reinsalu-owned Fat Burner entered the partnership with Racing Engineering with an aim to bring the Estonian product Fat Burner to the international market.

"Fat Burner is very happy and proud to be the title sponsor of Racing Engineering's GP2 team this season. Last year, I sponsored the team with KC Grupp and I was delighted that Racing Engineering's driver, Giorgio Pantano, won the Drivers' Championship. Such experience, and the fact that GP2 Series presents such an attractive marketing tool for our company, has assisted our decision to continue being linked to the sport and Racing Engineering," says Reinsalu.

Being involved in a championship as competitive and exciting as GP2, and having entered a partnership with a team with a high success rate, reflects the fitness drink's business strategy of always aiming for the top. The team will be participating in GP2 as "Fat Burner Racing Engineering".

High hopes for American team in "Bocuse d’Or Cooking Competition"

THE Australian brought the kitchen knife his father gave him years ago. The Japanese chef practiced in the kitchen of a one-star French restaurant 120 miles away. The Estonian brought his potatoes by bus. The American did yoga and flew in King Richard leeks and baby turnips from California.

On Tuesday, the Bocuse d’Or competition begins here, a frenzied two-day, biannual contest named after the 82-year-old master, Paul Bocuse, in which chefs from 24 countries vie for what organizers call the Olympic gold medal of cooking.

If Mr. Bocuse gets his wish, the American team will win.

In the previous 11 contests since 1987, a Frenchman has won the gold medal six times, a Norwegian three. Sweden and Luxembourg both won once. The Americans have never even won the silver or bronze; the best an American placed was sixth in 2005.

“I hope they will win because we’d really like this competition to cross the Atlantic,” Mr. Bocuse said, in an interview, speaking of the American team. He called its leader, a 28-year-old named Timothy Hollingsworth, “extraordinary, awesome.”

Mr. Bocuse heaped even more praise on Mr. Hollingsworth’s 22-year-old commis, or apprentice, Adina Guest, who will work by his side during the competition. “They don’t say 10 words to each other in five-and-a-half-hours, but they work together like a fine timepiece,” Mr. Bocuse said. “The chef is very good, but his assistant, the young woman, is exceptional.”

Daniel Boulud, the New York-based, Lyon-born chef and the Bocuse d’Or’s honorary president, agrees that the time has come for American cuisine to be honored with the prize.

“The biggest wish for Paul is that the Americans make it on the podium and take the gold,” Mr. Boulud said in an interview. “He felt that what was happening in America was way more advanced. American cuisine needed to be recognized.”

Beer sales of A. Le Coq grew by more than 300,000 litres in 2008

Juhan Tere

Sales of beer in Estonia has fallen by 6% this year while A. Le Coq has been able to boost sales, writes Äripäev.ee

In the first 11 months of 2008, the sales of beer by A. Le Coq has grown by more than 300,000 litres, despite the general decline trend on the beer market. The Tartu-based beer producing enterprise predicts that premium-quality sales will achieve greater stability in sales and strong beers will fall even faster.

Tarmo Noop, the CEO of A. Le Coq, noted that the decline trend on the beer market could be predicted in the beginning of the year already. “I assessed that the market will fall by approximately 5% and the revenue on excise taxes and different indicators will demonstrate a similar amount,” he added.

Noop stated that an increase in beer sales volume after a significant price increase is a great result, particularly in the context of the general decline trend on the market. He added that ciders and low-alcohol beverages are also in the middle of a decline trend. One of the reasons for this is the 30% surge in excise taxes implemented this year. “In terms of beer prices, Tallinn ranks fourth in Europe, which will force tourists as well as local residents consume less beer,” he explained.

VANA TALLINN COFFEE

Similar to Irish Coffee, but with Vana Tallinn instead of Irish Whiskey

Vana Tallinn 4 cl
Kuum kohv
Vahukoor

Valmistamine : vala eelnevalt kuumutatud klaasi kuuma kohvi, jättes ruumi Vana Tallinnale ja vahukoorele. Lisa likööri ja sega, pinnale kihita lusika pealt pooleldi vahustatud koorekiht. Vahukoorele võid riputada lahustuvat kohvi, riivida shokolaadi või kaneelikoort. Naudi suurepärast kohvijooki pärast sööki.  
Klaas : kuuma joogi klaas 
Kaunistus : lahustuva kohvi pulber, riivitud shokolaad või kaneelikoor

Pre- and after-party lounges in Tallinn

By Jana Belugina

TALLINN - Tallinn is famous for its nightlife, and there has been a lot written about the city’s restaurants and night clubs. Less well known, however, are some of the more laid back places around town that are ideally suited for kicking off a long night of partying.

The one to start with would have to be Lounge 24, an absolutely astonishing place on the top floor of the Radisson SAS hotel with a breathtaking view over the city. The lounge has a spacious sitting area inside able to accommodate 60 people and a huge open terrace – a real paradise in the summer. Even with the temperature starting to drop, it is very nice to sit outside wrapped in a warm blanket with a cup of hot cappuccino and watch the fussy life of the business district about 90 meters down.

Lounge 24 serves great food and fabulous desserts, and has a very good selection of wines. It is famous for both its alcoholic and non-alcoholic beverages, for example the bar provides a long list of selected teas – this is one of the rare places in town that has fresh blueberry tea, which goes perfectly with hot chocolate cake.
Right on the edge of the Old Town lies Kaheksa Lounge. Kaheksa means “eight” in Estonian, though the symbol is seen by some as an infinity mark, which reflects the quality of the place very well. It has been here for ages and remains just as popular as it was on the first day. Kaheksa Lounge has great food and freshly squeezed juices during the day, alongside fantastic cocktails and music during the nights. It is the best place to go for those planning to continue their night in the Hollywood club, located next door.

A third of restaurants in Tallinn could close by spring

Toomas Hõbemägi

The prediction of analysts that tough economic times force many restaurants and entertainment facilities to close is quickly proving true.

Eesti Päevaleht writes that by some insiders a third of restaurants in central Tallinn could be forced to close since their income has been falling rapidly since fewer people go to restaurants.

One of the first restaurants to go bankrupt recently was Da Vinci Spaghetteria in central Tallinn that was opened this spring. The operator company has been taken over by a liquidator and owes over 100,000 kroons. (such a small amount of money ...)

“Many have problems and I believe that by next spring, 30 percent of restaurants in Tallinn will be closed,” said Rain Uusküla, board member of Da Vinci Grupp that operated the restaurant.

Also Estonia’s most famous restaurant owner and operator Marek Demjanov how owns such restaurants as Gloria, House and Sushihouse agrees that the number of customers has been rapidly falling.

“There are about a third less customers than a year ago. I believe that this is the case in all restaurants. By spring many operators will have gone under,” he said.

Demjanov said that by the end of this year nothing will happen since Christmas parties will keep restaurants busy. “But January and February have always been the toughest. By March we will see who will still be alive,” he said.