The importance of the art of the table to the culture and economy of the two countries is equally essential to tourism, attraction and cultural heritage, both in France and in Greece
For the first time, the Embassy of France in Greece and the French Institute of Greece are organizing a week of French gastronomy entitled “Merci Chef!”, from February 25 to March 1, 2024, in order to highlight and strengthen the culinary and cultural ties between France and Greece.
The two countries share the same love for gastronomy, tradition and culinary delights, around local techniques and highlighting their products and regions.
The importance of the art of the table for the culture and economy of the two countries is equally essential for tourism, attractiveness and cultural heritage, both in France and in Greece.
It is a common heritage, which emerges and develops also through UNESCO.
During the week of French gastronomy, events will take place in different parts of Athens and with a wide range of activities and products.
Six French chefs, including one awarded with a Michelin star and three awarded Chefs with the highest distinction MOF (Meilleur Ouvrier de France – Best Craftsman of France), will come to Greece to share their knowledge with the Greek public.
The week “Merci Chef!” aspires to enhance the attractiveness of the two countries, through local products and their culinary traditions.
Under the guidance of the Embassy’s chef, Jean-Marie Hoffmann, French and Greek chefs will cook together highlighting the importance of the cultural exchange between French and Greek cuisine.
The program of the “Merci Chef” week includes events designed to involve as many people as possible: schools, training centers, media, and of course the general public.
The French Gastronomic Week has the support of more than thirty partners, from the transport, hospitality and catering sectors.
French gastronomy should be accessible to everyone, that’s why this gastronomic week will include a multitude of cultural and charitable events, as well as tasting evenings featuring French products.
As the great chef Paul Bocuse used to say, “there is no good cuisine if there is no love for those to whom it is addressed.”
Finally, the French chefs will also participate in educational seminars in collaboration with Greek catering schools.
The invited Chefs from France in alphabetical order:
– John ARGAUD, Chef
– Johann CHAPUIS, Chef awarded with 1 Michelin Star
– Laëtitia GABORIT, cheesemaking MOF awardee
– Arnaud LARHER, award-winning pastry MOF
– Eulalie RUS, MOF award winning Fish Chef
– Marie SIMON, pastry chef awarded with the title of ” world champion
sweet arts »
PROGRAM OF EVENTS
25/02/2024
18:30│Four Seasons Astir Palace Hotel – Avra ​​Bar
OPENING NIGHT: COCKTAILS À LA FRANÇAISE ***
In the presence of the award-winning “MOF” Maxime HOERTH, and bartenders Hugo TOGNI from the Pompette bar in Toronto, Corentin GAUDIN and Nico de SOTO from the Danico bar in Paris.
From 25/02 to 01/03/2024
*** SIGNATURE DESSERT by the award-winning pastry “MOF” Arnaud LAHRER, in collaboration with Madame Fraise patisserie. Available on distance selling platforms.
*** FRENCH COCKTAIL by Agapi PETROPOULOU at A for Athens cocktail bar & restaurant
26/02/2024
09:00-13:00│ Tzanio Hospital
CHARITY EVENT WITH CHEF IAKOVO APERGI ***
Preparation of the dish of the day by Chef Iakovos Apergis and donation to the hospital (400 Cacao Barry chocolates and a vegetable cutting machine from the French company ROBOT-COUPE from EMKO KOUTELAS)
14:00-21:00│ Madonna Upper Market
“RACLETTE” EVENT ***
Madonna Upper Market and the Bridor company introduce the public to the world of raclette and present the products of the Bridor company.
18:00-20:00│ Embassy of France
PROFESSIONAL SEMINAR “OSTRACOIDS” ***
“MOF” Award-winning Fish Chef Eulalie RUS and Chef Dina NIKOLAOU of Evi Evane restaurant in Paris invite 30 award-winning Chefs to a presentation and tasting of oysters, Saint-Jacques scallops, blue lobster and crabs (Arapis Seafood), accompanied by French wines (Trinity Wines).
20:00│ Restaurant “Akra”
MENU 8 HANDS (menu à huit mains) ***
Dinner by Chef John ARGAUD and the Chef of “Akra” restaurant Yiannis Loukakis
Dessert by Chef Marie SIMON, world champion of sweet arts and Pastry Chef Spyros PEDIADITAKI, “Akra” restaurant.
27/02/2024
11:00-14:00│ School of Tourism, Hotel and Gastronomy Studies “Le Monde”
“Foie Gras” MASTER CLASS ***
Pascal BERNON, Chef of Rougié, in collaboration with the company De Gustibus, shares with the students his recipes with duck as the main ingredient.
13:00│ Embassy of France
WINE TASTING OF FRENCH WINES ***
The Embassy of France and Trinity Wines invite Greek sommeliers on a “tour of France and its wines”.
16:00-19:00│ Academias Hotel
PROFESSIONAL MASTER CLASS: “OSTRACOIDS” ***
The “MOF” award-winning Fish Chef Eulalie RUS and the Chef of the Evi Evane restaurant in Paris Dina NIKOLAOU reveal the secrets of seafood: oysters, scallops Saint-Jacques, blue lobster and crabs. In collaboration with the companies Arapis Seafood and Trinity Wines.
17:00-19:00│ French Institute of Greece – “Maya le Bistro”
CROISSANT BAR ***
Délifrance invites the public to try French croissants.
17:30-20:30│ Le Monde School
PROFESSIONAL MASTER CLASS: “Foie Gras” ***
Pascal BERNON, Chef of Rougié, in collaboration with the company De Gustibus, shares with professionals his recipes with duck as the main ingredient.
18:00-19:00│ French Institute of Greece – “Maya le Bistro”
CREPE TASTING ***
The French Institute of Greece invites the public to try crepes.
19:00│ French Institute of Greece – Auditorium Theo Angelopoulos
SCREENING OF THE FILM “À LA BELLE ÉTOILE”. A DISCUSSION WILL FOLLOW ***
Autobiographical film by Sébastien Tulard. This will be followed by a discussion with Stelios Parliaro (Pastry Chef), Arnaud Larher (award winning MOF of pastry) and Marie SIMON (world champion of sweet arts). Movie with Greek subtitles.
19.00│ Academias Hotel – NYX rooftop
AN EVENING DEDICATED TO OYSTERS ***
Presentation and tasting of oysters by “MOF” award winning Fish Chef Eulalie RUS.
28/02/2024
09:30-11:30│ Greek-French School of Athens “Agios Pavlos”
CONFECTIONERY WORKSHOP ***
The pastry chef awarded with the title of “world champion of sweet arts” Marie SIMON, introduces the students of the Greek-French School of Athens “Agios Pavlos” (with LabelFrancÉducation certification) to the secrets of pastry and balanced nutrition.
10:00│ Embassy of France
CHARITY EVENT “CREPPES” ***
The guest Chefs prepare crepes for the children hosted in charity institutions.
In collaboration with the companies Air France, Valrhona – Deals and Deipnosofistirion.
29/02/2024
10:00-15:00│ Cacao Barry Chocolate Academy
PROFESSIONAL MASTER CLASS “CHOCOLATE” ***
Professional chocolate seminar by MOF award-winning pastry Chef Arnaud LARHER, and Chef chocolatier Philippe MARAND.
11:30-14:00│ School of Tourism, Hotel and Gastronomy Studies “Le Monde”
MASTER CLASS “CHEESE” ***
Award-winning cheesemaking MOF Chef Laëtitia GABORIT introduces the school’s students to cheese processing, how to present a cheese platter and how to pair a French cheese with local produce.
In collaboration with Nora’s Deli store.
15:00│ Embassy of France
PRESS CONFERENCE ***
Meeting of the journalists with the invited Chefs.
18:00-20:30│ Nora’s Deli store
WINE AND CHEESE EVENING ***
With MOF award-winning cheesemaking Chef Laëtitia GABORIT
20:00│ Athens Capital Center Hotel – MGallery
DINNER 4 HANDS ( Dîner à quatre mains) ***
With 1 Michelin Star Chef Johann CHAPUIS and MGallery Restaurant Chef Dimitris Boutsali.
01/03/2024
19h00│ Embassy of France
RECEIPT EXPIRATION ***
Source: Skai
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