Faithful among the faithful, Georges Moustaki designed the restaurant’s plates Mavrommàtis, in Paris, the only starred Greek outside of Greece. The Mavrommàtis brothers arrived in France in the early 80s, and very quickly opened a delicatessen, Aphrodite’s Delightsnow a bistro.
Andréas started cooking, he learned gastronomic techniques on his own, listened to the advice of many chefs, including Gabriel Biscay, with whom he worked for fifteen years and, little by little, the family collective imposed as the Greek signature in France.
Host and journalist Nikos Aliagas has followed this extraordinary journey. He discusses in the show how “the Mavrommàtis reinvent without betraying the foundations of Greek culinary culture”. All with great humility and strong human warmth.
Whether at Mavrommàtis, the starred restaurant in the 5th arrondissement, or in its other restaurants, including the very last, Laurierhas just opened on the Champs-Élysées, the taste of Greece arrives immediately on the plate.
Fresh products, traditional recipes brought up to date, Andréas Mavrommàtis has also spread his talent through 12 shops, including three in the provinces, and in another gourmet restaurant at home in Cyprus, the Vivaldi, in the heart of one of the most beautiful hotels on the island. This exceptional success is the result of 40 years of work.
Always smiling and warm, Andréas offers you scallops with bottarga and clams, one of his “signature” dishes.
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Ingredients for four :
16 scallops, 2 oyster leaves, 1 tablespoon of fleur de sel, 1 tablespoon of chili pepper,’Espelette, 1 tablespoon of lime zest, 32 clams, 1 tablespoon of’oil’olive, 5 cloves of’crushed garlic, 100 g of ginger, 1 white onion, 25 cl of white wine, 1 bunch of flat-leaf parsley.
For the bottarga condiment: 200 g of Messolonghi bottarga without wax, 30 g‘olive oil, 60 g lemon juice, 60 g lime juice, 30 gd’cold water, 3 ice cubes.
Preperation :
Open the scallops and collect the nut’help from’a knife. Rinse them under water then dry them on a towel. Cut them into thin slices. Book cool.
For the bottarga condiment : À lusing a small knife, eRemove the thin film on the bottarga. In a blender, put the bottarga, the lime and lemon juice, the glaçons, cold water and add the oil d’olive. Mix for 2 minutes. Put the condiment in a pastry bag and reserve in the fridge.
Rinse the clams for a long time under a net of‘Cold water. Heat a saucepan with 2 tbsp olive oil. Add garlic cloveslwhite onion, ginger and sweat for 2 minutes over low heat. Add the clams, the parsley, deglaze with the white wine and cover the pan. Leave to cook for a few minutes and collect the clams as you go.’they areopen. Leave to cool and collect the flesh. Strain the cooking juice through a sieve. Add the clams, 2 tablespoons ofolive oil and chilli d’Espelette. Refrigerate for at least 1 hour.
Dressage : Arrange the slices of scallops harmoniously on a plate. Sprinkle with lime zest. Using a brush, brush with olive oil and lemon. Add tips of bottarga condiment and parsley. Add the clam meats. Arrange 3 slices of bottarga in a round shape and the 6 oyster leaves. Season with the Fleur de sel.
