This special dinner took place in the Restaurant Première of the InterContinental Athens. The award-winning hotel is located near the famed Parthenon. There are dazzling views, particularly spectacular at night, of the Acropolis and the Athenian skyline from its renowned rooftop restaurant.

Executive Chef Jean-Charles Metayer presented a fine and innovative six course menu. The Première is acknowledged for the very best of Greek gastronomy. Chef Metayer’s philosophy is to retain the natural aroma and taste of the best ingredients using recipes from the long history of Greece’s culinary heritage.

MENU

Amuse-bouche
Salad of root vegetables and quail’s egg in a bread crust with cuttlefish ink

Langoustines from Chalkida
on a carpaccio of octopus, fresh pasta with black sesame
Chardonnay 2015 – Boutari

Grilled lobster
cannelloni with shrimp mousse and Arabica sauce
Chardonnay 2015 – Boutari

Turbot cooked in coconut milk
parsnip crisps and Peloponnese truffles
Oropedio (100% Moschofilero) 2015 – Boutari

Lamb marinated in feta brine for 12 hours
accompanied by a deconstructed Greek salad
Skalini (50% Kotsifali & 50% Syrah) 2011 – Boutari

Mandarin in sugar, namelaka flavoured with matcha and violets
Iouliatiko (100% Liatiko) 2006 – Boutari (from Crete)

Filter coffee, espresso or tea
Petits fours

The combination of this excellent menu with the eclectic wines of the Boutari winery was appreciated by all the participants! We were delighted that Mr. Konstantinos Boutaris and his wife were our guests consequently we had the opportunity to have detailed information about each of the wines from the grower.

We had the great honour to host His Excellency Christophe Chantepy, the Ambassador of France in Greece, who thoroughly enjoyed the whole experience.

The delightful food prepared by the kitchen brigade was complemented by perfectly-executed service from the dining room staff.

Tassos Kioulpapas
Bailli Délégué