Chef Yves Le Lay Explores The "Core Of His Culinary Soul" With New Nordic Islands' Cuisine

Saaremaa's Pädaste Manor's wildly talented, wildly attractive (and single) Chef de Cuisine Yves Le Lay has worked in many iconic Michelin-starred kitchens throughout Denmark, Switzerland and Norway before happily returning to what he considers "to be the core of his culinary soul."

Le Lay creates his menus with respect to the local heritage, seasons and terrain of Saaremaa, Estonia and then adds his own touch of whimsy. Depending on when you visit, the ever-changing roster of fresh ingredients might include roe deer, moose, juniper, morels, berries, Muhu honey and artisanal cheeses provided by the island's farmers, hunters and fishermen, as well as wild greens and herbs grown on the manor. Chef Yves then presents his flavorful finds by showcasing their natural beauty with creative yet simple adornments.