Posted on February 17, 2017 in Gastronomy.
Chef Andréas Mavrommatis teams up with Ducasse Conseil for its new menu
A new collection, for the menu of the Mavrommatis restaurant, which recently offers a selection of dishes made with 6 hands: Chef Andreas Mavrommatis, with the contribution of the Best Craftsman of France and Michelin-starred Chef Jacques Maximin and the Ducasse team Council represented by Chef Mark Williams.
New creations: Saint-Jacques wild tea Tsaï vounou, pistou and boutargue, or Quasi of veal velvety with fresh herbs, mille-feuille of kolokasse - Jerusalem artichoke ... which pay homage to Mediterranean cuisine and taste.
Chef Andreas Mavrommatis likes to share his vision: a mixed cuisine that combines French know-how and products from his native Hellenic soil.
An extract from the menu
The entrees
Artichoke
In fricassee, vegetable, clams, dill, Constantinople style
langoustine
In ravioli, boutargue, grilled knives and coriander broth
Octopus
Grilled, artichoke, celery, grilled-marinated peppers
Aubergine
Pissaladière style, obsiblue shrimp, grilled squid, lardo di Colonnata
Saint Jacques
Wild Tsaï vounou, pistou and boutargue tea
Winter stuffed cabbage
Crustaceans and lobster, apples, chestnuts
The fish
Fishing of the day
According to the arrival
Monkfish and chorizo monkfish tournedos
Butternut-feta spelled risotto, trumpet juice
squid
Stuffed, grilled obsiblue shrimp, fennel confit with turmeric
Saint Jacques
Grilled, boutargue, celery, watercress coulis
Meats
Bigorre and Iberian pig
Bigorre and Iberian suckling pig tasting, Kolokasse and celery, chorizo juice
Vendean Pigeon
With thyme honey, bougatsa legs, roots and tubers, full-bodied juice
Almost veal
Cream of fresh herbs, kolokasse mille-feuille - Jerusalem artichoke
The lamb from the Pyrenees
Tasting around the Pyrenean suckling lamb
Confit shoulder, halloumi roasted saddle, stuffed chard leaf, Volos olive juice
The Moussaka
In our own fashion
Open since 1996, the Mavrommatis restaurant has become the flagship of Hellenic gastronomy in Paris. The history of the Mavrommatis brothers is linked to that of Mediterranean gastronomy. Arrived from Cyprus to study in 1977, it was in 1981 that they acquired their first shop supplied with Greek products which would become their stronghold in the fifth arrondissement… For 35 years, the Maison Mavrommatis has grown. It has 9 shops in Paris and in the provinces, a wine cellar, 3 restaurants (one of which is gourmet) and a reception organization service for professionals and individuals.
To know more : www.mavrommatis.com