CTC’s Executive Chef Alex Tsiotinis to introduce his menu at Bill & Coo Suites and Lounge

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Ξενοδοχείο Μεγάλη Βρεταννία: Στη Χρυσή Λίστα του Condé Nast Traveler

The Executive Chef of CTC restaurant, chef Alex Tsiotinis will join forces with our Exectitve Chef Ntinos Fotinakis serving up a pop-up dinner menu from 8:00 PM at our Gastronomy Project on Tuesday July 30th 2019.

Before establishing CTC, Alex Tsiotini worked in the world’s most important cuisines alongside Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot. His cuisine focused on Greek tastes is a mix of the experiences gained over the years.

The 5-Course Menu
*
Amuse Bouche
Grouper tartare -Αthinaiki- with mastic drops
Fennel lollipop with Botargo from Mesologi, Bouillabaisse Jelly and Pollen
Zucchini Croquette with Smoked traditional Greek cheese from Metsovo, basil and Mykonian louza

Main
Sweet Corn velouté soup with Lobster, Truffle and Bergamot
Potato Risotto – cooked like Paella – with fresh Calamari and Smoked Octopus
Red Mullet with Artichoke Purée and Wild Fennel sauce
Quail with Chanterelle Purée, Fermented Honey sauce and Beetroots
*
Pre-dessert
Pepper Sorbet
*
Dessert
Yogurt namelaka with Grilled Peaches, Jasmine Ice Cream
Sesame Brittle and Olive Oil Cake
Milk Pie with Caramelized Milk and Cinnamon

Next Gastronomy Event…

Executive Chef Pavlos Kiriakis
Thursday August 22nd 2019

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