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Sat, 10/10/2009 - 23:48 — admin

Le terroir

  • Cheese pie with made with Cretan honey, and Feta from the northern Greek region of Epirus
  • White tarama mousse from the Evros river valley, with dill and citrus zest
  • Soft boiled egg, pastrami & leaks
  • Pumpkin veloute with Greek yogurt
  • Botarga fish roe from Messolonghi, with citrus jelly

    • Inspirations of the traditional cuisine

  • Mackerel, yellow carrots puree & beetroot's
  • Sea bream fillet with crispy chickpeas
  • The catch of the day
  • Free range Poultry, orzo pasta with feta cheese & sundried tomatoes
  • Beef cheek & macaroni gratin
  • Leg of lamb, carrots & mushrooms with orange cream

    • Deserts

  • Baclava Olivier's way, caramelized nuts& Saffron ice cream
  • Santorini 'Voudomato' and Feta cheese with sour cherry
  • Couscous "gâteau" with sesame & cinnamon ice cream
  • Variations of yogurt with citrus
  • Greek coffee gourmand

    • Menou decouverte 7 servis

    This year our olive oil comes from the Argos region of the northern Peloponnese. Herbs are hand picked at 600m altitude in the Kallikratis mountain range of Crete
    All produce in our menu has been carefully selected by the chef.