salad, Mavrommatis style, feta, Kalamata olives"; "Sea bass ceviche, tabbouleh with lobster gel, cucumber and green apple soup"; "Grilled octopus, crispy phyllo, Kalamata olives, glazed onions, grape syrup"; "Wild sea bass, vege- table stew and smoked eel, pea purée, clam sauce with fen- nel"; "Pyrenean lamb, confit shoulder, roasted saddle,
Kalamata olive condiment, lamb jus". Delicious. Attentive service. And all this under the guidance of Andreas Mavrommatis, who, almost 3000 km away, keeps a close eye on things from Paris, not missing a single minute of what is happening at the Vivaldi! www.mavrommatis.com
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~C L A S S & R E L A X L I F E S T Y L E M A G A Z I N E - 2022 ~
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