Mavrommatis Le Restaurant

Seven courses To celebrate the best of Hellenic cuisine Menu served to all guests Scallops from Port-en-Bessin: In carpaccio, marinated clams, Espelette pepper, bottarga from Messolonghi Lobster: In cannelloni, ouzo cauliflower cream Confit eggplant: With wild thyme, Obsiblue shrimp, raw and cooked vegetables, lardo di Colonnata Monkfish: Steamed, sea urchin tongues, chard and chickpeas, tahini sauce Lozère Lamb: Confit shoulder, roasted saddle with halloumi, chard Dolmades, Volos olive condiment Citrus: In phyllo pastry, orange blossom Bavarian cream, blood orange and bergamot Pear: Roasted in Cretan honey, pear ravani, Manjari chocolate with Commandaria, spiced ice cream

Stuffed squid, Obsiblue shrimp, grilled scallop, smoked octopus, saffron-confit fennel from Kozani, Kakavia jus

Roasted in lemon leaves, flambéed with ouzo, Spanakopita-style ravioli, Kalamata olive crumble, aniseed green jus

Steamed, sea urchin tongues, chard, and chickpeas, lemon tahini sauce

Poached, langoustine in kadaïf, Greek-marinated mussels, créance carrot, iodized turmeric jus

Roasted supreme, leg meatballs (Keftedes), butternut squash with wild honey from Cyprus, cinnamon-candied beets, Petimezi jus

Confit shoulder, roasted saddle with halloumi, chard dolmades, Volos olive condiment

Sage-roasted, Santorini fava, grilled leeks, caper leaves, rosemary veal jus

Grilled and spiced confit, artichokes, persillade mushrooms, Kolokasse with Boukovo, stiphado jus

Heirloom roots, wild mushrooms, carrot crumble with cinnamon, Petimezi vinegar condiment

Champagne, crème de cassis, blackberry or vine peach

Greek sparkling rosé wine, mandarin cream, peach

Mastiha Dry infused with Dijon cherry liqueur, sparkling water

Antidote French Gin, thyme sprig, Fever-Tree Tonic Water

Metaxa 12 stars, walnut liqueur, organic espresso

Ouzo de Plomari, fresh lemon and orange, agave syrup

Fashio Vodka, Katsaros limoncello, Fever-Tree ginger beer, fresh rosemary

According to the sommelier's creation