Modern Greek cuisine makes an appearance at Alain Ducasse’s Omer restaurant at the Hôtel de Paris in Monte Carlo from June 13 to 15 when Dina Nikolaou stars as the venue’s first guest chef. Nikolaou will prepare two separate tasting menus (lunch and dinner) during her three-day residency incorporating signature Mediterranean dishes from her Parisian Evi Evane restaurant, served in a sophisticated setting overlooking the hotel’s Jean Mus-designed gardens.
The menus for the experience (priced around €70 per person without drinks) are still being finalised, but fresh produce and the fruits of the sea will take centre stage, with a traditional Greek starter of feta, olives, artichokes and vine leaf crisps. Seafood such as confit octopus with yellow and red fava bean cream from Santorini, and oven-baked seabass with Naxos sausage will be among the highlights. And, as no Greek meal would be complete without a moussaka, the chef’s version with feta cheese and a mint-flavoured olive oil will also feature on the menu. To finish, expect classic desserts such as galaktoboureko (semolina custard in filo pastry) served with cinnamon ice cream and a rose-scented Turkish Delight garnish.