Arto Rastas is an explorer. Inventive, his cuisine is imbued with an eclecticism that reflects the young chef's adventurous character. His curiosity drives him to explore the history of every ingredient, every aroma, every culinary transformation. Arto Rastas breaks free of boundaries to shake up the codes of Gastronomy.
"Working with Maison Lanson is a natural fit for me, as I deeply adhere to its values and ethics. Our shared commitment to excellence, combining tradition and innovation, is the foundation of our partnership."
Driven by a desire to create memorable gastronomic experiences, Arto Rastas made the bold choice to open his first restaurant in 2007. Named Hella & Huone and located in Tampere, this first establishment quickly gained in popularity and won rave reviews for the Chef's exceptional cuisine and sense of hospitality. On the strength of this success, Arto Rastas decided to continue the adventure by opening 17 establishments reflecting his culinary philosophy and his desire to achieve excellence.
"Arto's cuisine is vibrant with culinary traditions, blending tradition and innovation to create a harmonious fusion of flavors. This boundless creativity combined with his vision of champagne allows him to imagine great pairings around Lanson Champagnes, playing on the freshness, elegance and vitality of our wines."
Hervé Dantan, Cellar Master
In the spirit of Arto Rastas, every ingredient has its own history and unique properties. Parsley is one of the world's finest herbs, wheat flour becomes fascinating as it is transformed by cooking, and certain meats reveal different flavors depending on their preparation. The Chef deconstructs aromas, studies nuances and builds subtle balances through experimentation.
To ensure his dishes are of the highest quality, Arto Rastas surrounds himself with trusted partners, while continuing to expand his network. He shares his passion with the general public through numerous public appearances, and devises creative recipes for magazines and companies alike. Between collaborations, culinary photography, consultations and transmission, this artisan of taste is helping to write the history of contemporary Gastronomy.
Our Chef Ambassador Arto Rastas suggests pairing Le Vintage 2013 with ravioli of chicken, mushrooms in hazelnut sauce, parsley oil, comté cheese and smoked almonds.
