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| Torni got off to an early start when the first waves of Paul Bocuse’s nouvelle cuisine reached Finland, and a light, delicious buffet was created for its scenic restaurant. The menu offered plenty of uncooked and cooked vegetables, salads, root vegetables and light fish and meat dishes. |
Nouvelle cuisine reached Finland towards the end of the 1970s. It brought lightness to meals: more fish and vegetables, vegetable purées, steaming, fresh ingredients and attractively laid out portions.