Monika Varšavskaja
We are delighted to welcome Monika Varšavskaja to Hai Society! Born in Estonia, but currently based in Paris, Monika is an artist and cook best known for her beautiful culinary creations shared under her Instagram handle @cuhnja.
In her journal, Monika offers a glimpse into her childhood and her path to becoming a food creative, along with her top travel tips for a perfect weekend getaway!
Did you have a creative childhood?
When I was younger, my mother went above and beyond to keep me busy with extracurricular activities — everything from light athletics and acting classes to modeling school, years of hip hop dance, language classes and even chess. Ironically, when I got accepted into an art school in Paris without any real drawing skills, I realised that despite all her efforts, she’d never considered anything art or craft related. I did spend several years in music school, though — playing guitar, singing in choir (which is very common in Estonia; singing is basically our religion), and taking individual singing lessons. I could say my upbringing was quite eclectic, but still creative, just not directly connected to where I ended up.
When did you realise you wanted to be an artist/food creative?
It really just came naturally. I definitely had some direction and desire to work as a designer or in a creative field in general, hence my studies. But I never imagined being a full-time artist or food creative as a possible métier—a food creative even less so. But I have to say, since an early age I have been into hospitality, photography, and cooking. So I guess it all slowly came together: my hospitality skills, visual sensibility, and passion for food and cooking as craft.
Do you feel creatively satisfied?
It is a constant rollercoaster. There are moments of pure bliss and you feel that things are in flow, you pick ideas easily and this feeling is just the best. I feel very satisfied when those moments happen.
Where is your favourite place to go for a three day break? And give us your three best tips?
Preferably to the countryside, to visit friends in the Loire Valley. If it would be a city break then probably going to visit a friend in Rome and going, without exception, to:
L'Isola d'Oro - a beautiful Sicilian restaurant that serves homemade orecchiette with gamberetti, zucchini flowers, truffle cream and bottarga
Da Emilio - a cosy, family run restaurant, where everything is homemade and it’s just great
Sichuan - an excellent Chinese restaurant for when you are sick of eating all the pasta
For you, what is the best restaurant in the world?
The best restaurant in the world for me is the one where you leave feeling happy, satisfied and a little bit surprised. It’s hard to pick one honestly.
Where do you feel most at home, and why?
At home :) in my apartment in Paris. It is a calm nest away from the hectic nature of the city.
What are you reading, or rereading, currently?
At the moment I am reading the Vilnius Canteen Guide book over and over, an art and research project by Indre Klimaite, for a project we are currently working on. It is more of a visual reading - the book consists of stories, recipes and incredible photos of canteens shot by Isabella Rozendaal, examining those leaking time capsules as important witnesses to Lithuanian and post-Soviet food culture.
You’re hosting a dinner for your closest friends; what are you cooking and what are you serving to drink?
It really depends on the season. On colder days, I tend to do one big comforting dish to share - I love coq au vin for example -- it also makes for a great performative cognac flambé moment. Now, in springtime I like to throw together different plates of different colours; steamed asparagus with beet yuzu kosho emulsion, simple fish crudo with citrus, fresh cucumber salad with dill etc. For dessert - a gigantic choux pastry filled with orange infused whipped cream, and dulce de leche poured all over!
I am also very into cocktails lately. I have rediscovered my shaker and have been making my favorite whiskey sours, adding some of the blackcurrant liqueur I have brought from Estonia.
Did you have a creative childhood?
When I was younger, my mother went above and beyond to keep me busy with extracurricular activities — everything from light athletics and acting classes to modeling school, years of hip hop dance, language classes and even chess. Ironically, when I got accepted into an art school in Paris without any real drawing skills, I realised that despite all her efforts, she’d never considered anything art or craft related. I did spend several years in music school, though — playing guitar, singing in choir (which is very common in Estonia; singing is basically our religion), and taking individual singing lessons. I could say my upbringing was quite eclectic, but still creative, just not directly connected to where I ended up.
When did you realise you wanted to be an artist/food creative?
It really just came naturally. I definitely had some direction and desire to work as a designer or in a creative field in general, hence my studies. But I never imagined being a full-time artist or food creative as a possible métier—a food creative even less so. But I have to say, since an early age I have been into hospitality, photography, and cooking. So I guess it all slowly came together: my hospitality skills, visual sensibility, and passion for food and cooking as craft.
Do you feel creatively satisfied?
It is a constant rollercoaster. There are moments of pure bliss and you feel that things are in flow, you pick ideas easily and this feeling is just the best. I feel very satisfied when those moments happen.
Where is your favourite place to go for a three day break? And give us your three best tips?
Preferably to the countryside, to visit friends in the Loire Valley. If it would be a city break then probably going to visit a friend in Rome and going, without exception, to:
L'Isola d'Oro - a beautiful Sicilian restaurant that serves homemade orecchiette with gamberetti, zucchini flowers, truffle cream and bottarga
Da Emilio - a cosy, family run restaurant, where everything is homemade and it’s just great
Sichuan - an excellent Chinese restaurant for when you are sick of eating all the pasta
For you, what is the best restaurant in the world?
The best restaurant in the world for me is the one where you leave feeling happy, satisfied and a little bit surprised. It’s hard to pick one honestly.
Where do you feel most at home, and why?
At home :) in my apartment in Paris. It is a calm nest away from the hectic nature of the city.
What are you reading, or rereading, currently?
At the moment I am reading the Vilnius Canteen Guide book over and over, an art and research project by Indre Klimaite, for a project we are currently working on. It is more of a visual reading - the book consists of stories, recipes and incredible photos of canteens shot by Isabella Rozendaal, examining those leaking time capsules as important witnesses to Lithuanian and post-Soviet food culture.
You’re hosting a dinner for your closest friends; what are you cooking and what are you serving to drink?
It really depends on the season. On colder days, I tend to do one big comforting dish to share - I love coq au vin for example -- it also makes for a great performative cognac flambé moment. Now, in springtime I like to throw together different plates of different colours; steamed asparagus with beet yuzu kosho emulsion, simple fish crudo with citrus, fresh cucumber salad with dill etc. For dessert - a gigantic choux pastry filled with orange infused whipped cream, and dulce de leche poured all over!
I am also very into cocktails lately. I have rediscovered my shaker and have been making my favorite whiskey sours, adding some of the blackcurrant liqueur I have brought from Estonia.