French cuisine goes Greek!

The fillet of Red Mullet, with yellow courgettes, chorizo and lemon, as prepared by French chef Arnaud Bignon. 

The fillet of Red Mullet, with yellow courgettes, chorizo and lemon, as prepared by French chef Arnaud Bignon. 

The Andronis Gastronomy event taking taking place across two stunning restaurants, Lauda and Lycabettus, on the gorgeous Greek island of Santorini. The event has been the inspiration of the Andronis Exclusive group of Luxury Suites and Villas and is already bringing French flair to Santorini’s already sophisticated restaurants since the end of June. 

Three French chefs who have been awarded with two Michelin stars, are the main highlights of the event as each brings their own ...pizazz to the event; they are also joined by six rising stars of the Greek cuisine resulting in nine different menus for guests to choose from until the end of August.

The idea is to bring some French finesse to the more traditional, rustic gastronomic tendencies of the Greek cuisine. To marry French elegance with Greek wholesomeness, and all this brought together for dining against a phenomenal volcanic backdrop of Santorini’s breath-taking caldera.

The dishes are inspired by French delicacy, showcasing exceptional ingredients that bring out some Greekness in each dish. The Greek chefs dishes show an amazing level of effort in ingenuity, with very interesting variations of the rather known, traditional Greek flavours. All in all, the three chefs who have already participated: Panagiotis Giakalis (Lauda), Dimitris Stamoudis (Lycabettus) and the awarded chef Arnaud Bignon (Lycabettus) have produced excitingly delicious results. From dainty amuse bouches to tantalising aperitifs, well-rounded mains and some surprises for dessert, the flavours of Andronis Gastronomy event can be described as follows: gourmet dining with intriguing creations and sophisticated flavours that will instil a new found fusion between the two cuisines.  

Here are some of the dishes that truly encapsulated the essence of this event, as they have been executed so far. This exclusive event runs until mid September and for full information about the chefs’ bio and their menu itineraries, please visit the Andronis Gastronomy event.

gastronomy night lauda restaurant Bignon
The Greek chef Panagiotis Giakalis, posing with his creation: Lamb with pea puree, potato terrine, tomato confit in an olive and basil sauce, as served at Lauda Restaurant. 

The Greek chef Panagiotis Giakalis, posing with his creation: Lamb with pea puree, potato terrine, tomato confit in an olive and basil sauce, as served at Lauda Restaurant. 

This chilled soup is the ingenious creation of Greek chef Dimitris Stamoudis that has been inspired by the classic Greek salad. 

This chilled soup is the ingenious creation of Greek chef Dimitris Stamoudis that has been inspired by the classic Greek salad. 

With astounding beauty like this in Santorini, it is no wonder the island is the go to destination.

With astounding beauty like this in Santorini, it is no wonder the island is the go to destination.