Festival de Saveurs Grecques
Transcription
Festival de Saveurs Grecques
Festival de Saveurs Grecques du lund i 2 m ars au di ma n c h e 1 5 M a r s 2 0 1 5 Yannis Baxevanis Yannis Baxevanis was born in Athens 53 years ago. He entered the hotel school where he graduated two years later with honours. He spent the early years of his career travelling to various European countries such as Germany, Switzerland, France (at the Hilton in Strasbourg where he obtained a silver medal at the Inter national Exhibition of Gastronomy) in order to discover and learn about the different cultures and their gastronomy. Back in Greece, he becomes Chef in various grand hotels and restaurants where he is awarded from several organizations and magazines. And it is in Crete and alongside the elderly women of the mountains, that he will discover the famous Cretan cuisine and its extraordinary products. Successively Chef Executive at the Mirabello Hotel, at the Elounda Bay Hotel and at the restaurant Dionysos (Elounda Beach Hotel), he has im- Service and VAT included posed his own style since winning the prize for the Best Restaurant outside Athens. In Mykonos, at the Mykonos Blue Hotel and back in the capital, he is recognized as one of the best representatives of the Modern Greek Cuisine. He remodernized the use of “ wild herbs ”, used traditionally but forgotten by recent generations. He uses local products, collects himself the Sea salt and picks up herbs on the rocks that he serves his guests just a half an hour later. Prizes pile up, just to name a few, he was elected : 12 times “ Best Greek Cook of the Year ”, elected twice “ Chef of the Year ” by the young public... Regularly invited by the media to talk about his art and the products he uses, he writes numerous articles in the national press as well. Yannis is also sent to various parts of the world by the OPE, the Organization for the Promotion of Greek Products abroad (Foucquet’s in Paris , at the UN during the Greek Presidency, at the hotel school Culinary Institute of America in New York and in San Francisco , etc.) in order to enlighten people on the new Greek gastronomy. His restaurant “ Elia ” in Dubai has been ranked since its opening amongst the five best restaurants in the Emirates by “ Time Out ” magazine. He received, in addition to Greek gastronomy prizes, the prize of “ Chef of the Future ” by the International Gastronomic Academy. Yannis is also the author of a book published under the title “ Ta kalytéra mou ” - “ My best dishes ”. starters Chf Antipasti buffet as a starter 28.- Antipasti buffet as a main course 42.- Antipasti buffet, cheese buffet & dessert buffet 56.- Mussels with chilli and feta cheese “ this recipe comes from my mother ” 22.- Octopus salad served warm mashed baby fava beans 25.- “ Lachano dolmades ” Stuffed cabbage leaves with pork / lemon sauce 27.- Mackerel tartare beetroot salad and lemon sauce 26.- “ Fassolada ” Cream of dried bean soup and Pastourma 22.- Cream of stinging nettle soup served with «giouvarlakia», yogurt and onions 19.- “ Horiatiki ” Greek peasant salad 25.- Service and VAT included live cooking buffet Lunch only Chf Souvlaki Beef kebab with wild oregano / olive oil and lemon 33.- Gyros me pita Grilled meat served with traditional pancake 35.- Service and VAT included the sea side Chf “ Giouvetsi ” traditional pasta with seafood 39.- Cod fish with artichoke leaves aïoli sauce, tarama and shellfish jus 42.- John Dory served with greek style vegetables fish soup sauce 48.- Whole grilled fish * olive oil, oregano and lemon 48.- Stuffed Whole Fish-Greek Style * cretan herbs, cooked in the oven * Depending on the market Service and VAT included served for two people p.p. 48.- the countryside Chf Spit-roasted lamb or goat sea salt, greek style ratatouille, artichokes and fresh oregano 46.- Stuffed chicken breast with onions walnuts and currants, mashed eggplant, kadaïfi 39.- Roasted beef fillet tzatziki and grilled tomato and greens 55.- Homemade mussaka… My Way 35.- Service and VAT included the fresh side Chf Dessert and cheese buffet 20.- Assorted seasonal ice cream and sorbet 16.- Crispy baklava served with olive oil ice cream pistachio sauce 17.- Galaktoboureko Traditional pastry served with hot milk Greek yogurt ice cream 16.- Orange and chocolate mastiha liquor ice cream 18.- Cinnamon and apple cream lemon jelly / kozani saffron / carob ice cream 17.- Service and VAT included tasting menu Served for the entire table Dinner only / Chf. 95.- per person The chef recommends a «typical Greek style» sharing menu in the middle of the table. Tarama and prawns with carob bread *** Octopus salad served warm mashed baby fava beans *** « Lachano dolmades » Stuffed cabage leaves with pork / lemon sauce *** Homemade mussaka *** Spit-roasted lamb or goat sea salt, greek style ratatouille, artichokes and fresh oregano *** Baklava... My Way served with ice cream Menu “ Caprice du Chef ” Served for the entire table / Depending on the market Dinner only / Chf. 110.- per person I would come myself offer your menu Service and VAT included wine list Chf dlbottle White Wines Domaine Cambas, Cuvée Mantinia Moschofilero 2013 7.- 38.- Domaine Boutari, Santorini Assyrtiko 2013 8.- 54.- Domaine Gerovassiliou Malagousia 2014 9.- 58.- Domaine Skouras, Cuvée Almyra Chardonnay 2013 9.- 58.- Papargyriou, Cuvée 4. 4. 2. Agiorgitiko, Syrah et Nebbiolo 2008 9.- 58.- Domaine Costa Lazaridi « Amethystos » Cabernet sauvignon, merlot et limnio 2010 10.- 62.- Domaine Skouras « Nemea » Aghiorghitiko 2008 11.- 68.- Domaine Gerovassiliou « Avaton » Limnio, mavroudi, mavrotragano 2011 12.- 84.- Ouzo 12 (4cl) 38 % VOL 11.- Liqueur de Mastiha (4cl) 30 % VOL 16.- Metaxa 5* (4cl) 40 % VOL 14.- Red Wines Liqueurs et Anisés Service and VAT included De nombreux guides gastronomiques s’accordent à dire que la cuisine grecque est l’une des cuisines les plus saines et savoureuses au monde. Ainsi, du lundi 2 mars au dimanche 15 mars 2015, deux grands Chefs s’unissent pour vous offrir une escapade gourmande vers ces contrées méditerranéennes. Edgard Bovier a le plaisir d’accueillir, pour la cinquième année consécutive, au sein même de sa cuisine le Chef Yannis Baxevanis qui fut 12 fois Meilleur cuisinier Grec de l’année et remporta également le prix du « Chef de l’Avenir » décerné par l’Académie Gastronomique Internationale. Il est également reconnu comme un des meilleurs représentants de la cuisine grecque moderne en Grèce et à l’étranger. En mars 2013, le restaurant Elia, qu’il supervise à Dubaï, se voit décerner le second prix du Meilleur restaurant de l’Emirat par le magazine « Time Out ». C’est lors d’une rencontre fortuite à Lagonissi que ces deux amis firent connaissance, et c’est aujourd’hui en Suisse qu’ils se retrouvent sur les rives du Léman au Lausanne Palace & SPA. GRAND-CHÊNE 7-9 > CH-1002 LAUSANNE > T. +41 21 331 31 31 > F. +41 21 323 25 71 [email protected] > www.lausanne-palace.com