Cyprus Dinner
Nicosia, October 4, 2018
Star Greek Chef came especially for the event

Our latest dinner was at Pralina Experience on Stasikratous in Nicosia. An exciting marriage of artful architecture and décor, the establishment is definitely impressive.

Lefteris Lazarou, one of the most famous Greek Chefs, created the menu. What’s more he came from Greece in person especially to cook it in association with Elias Aristotelous, Executive Chef of the Pralina Experience.

Chef of the Michelin 1-star Varoulko Restaurant in Athens, Lefteris Lazarou is considered one of the most influential chefs in his country particularly due to his expertise in fish and seafood based dishes.

Champagne “R” Ruinart was much enjoyed at the reception before members and their guests took their places for the dinner.

Among the distinguished guests we were delighted to welcome Réne Troccaz, HE The Ambassador of France to Cyprus, and his wife, Laurence. A career diplomat, Ambassador Troccaz was appointed in December 2015. His professional experience of dealing with issues of cooperation has particularly led him to serve in the countries of the Mediterranean and the Middle East.

MENU

Sea bream ceviche
Pouilly-Fumé ‘La Demoiselle de Bourgeois’ 2015
Henri Bourgeois, Loire Valley, France

Fresh tuna fillet in phyllo pastry
baby vegetables salad, nigella seeds
Vistamare IGP, Ca’ Marcanda 2016
Angelo Gaja, Tuscany, Italy

Veal tenderloin
sweet potato purée, baby vegetables
Magari DOP, Ca’ Marcanda 2015 (served from magnums)
Angelo Gaja, Bolgheri, Italy

Smooth pistachio parfait with white chocolate
fresh berries, raspberry sauce
Muscat de Beaumes de Venise 2015
Vidal-Fleury, Rhône Valley, France

Coffee and petits fours
Armagnac XO
Château de Laubade, France

The wines were chosen by Vasos Manoli, Head Sommelier of Pralina Experience and a former Best Sommelier of Cyprus.

Victor Papadopoulos
Bailli Délégué