Merci, Chef!
Merci Chef! A Rich Week of French Gastronomy in Athens and Beyond
What: From March 16-21, 2025, French and Greek chefs will unite for an exciting week of culinary delights. It kicks off at the Varvakeios Market with oysters, bouillabaisse, and macarons. With a focus on sustainability, it’s a celebration of French and Greek food traditions that’s not to be missed.
16/03/2025
12:00 – 17:00 │ Athénée Restaurant: BRUNCH A LA FRENCH
In the presence of the French Chef Gauthier Denis of the restaurant L’Ousteau de Baumanière -3 Michelin stars and the Greek Chef of the Bakery “The Terrible Child” Stefanos Livaniou. Event open to the public / Paid. Reservations: 210 3251430
From 12:00 │Varvakios Market: OPENING CELEBRATION « SYMPOSIO FESTIVAL »
Greece and France meet by combining gastronomy and music. Event open to the public / Free admission, consumption on payment. Reservations: Hasapika Central Market (216 0707026)
16:30│Barvakeios Agora: Greetings from the Ambassador of France, Ms. Laurence Auer
- Oysters, by the French Chef awarded MOF in the field of fisheries Eulalie RUS and by the Chef of the restaurant “Nyx– Académias Hotel” Dimitris Kotsalis.
- Bouillabaisse by the French Chef of the restaurant “Pourquoi pas” Julien Hennote and the Chef of the restaurant “Annie Fine Cooking” Konstantina Kasparidou.
- Tartar – Carpaccio – Marinades by French Chef Stéphane Jakic (Ferrandi School), and Elounda beach Chef Albert Hazma.
- Fish and Vegetables on the Barbecue by the French Chef of the restaurant “L’Auberge Ostape” John Argaud and the Chef of the restaurant Hervé – 1 Michelin star Gregory Kiki.
- Crepes from the Sous-chef of the Embassy of France, Tassos Vlachiotis.
- Croissant Bar by Délifrance: Make your own croissant.
- Macarons signed by Chefs Stelios Parliarou, Ophélie Bares, Alain Chartier, Gauthier Denis, Arnaud Larher, Gilles Marchal. The preparation of the macarons is supervised by Chef Dimitris Chronopoulos.
17/03/2025
09:00 – 18:00 │Gelato Mio, Aspropyrgos: PASTRY SEMINAR 1st day Pastry
seminar by the award-winning “MOF” Chef Alain Chartier. Organized by: La Fruitière – Greece Frulatti company. Private event, participation upon registration/Paid
16:00 │ French Institute of Greece: WEBINAR “Comme des chefs 2025 – French Pastry”
Pastry seminar by Pastry Chef Gilles Marchal to culinary and pastry students of SAEK vocational schools, in the context of the “Comme des chefs 2025” competition, organized by the French Institute under the auspices of the Ministry of Education. It is addressed to students of vocational schools participating in the “Comme des chefs 2025” competition.
16:00 – 18:00 │ Embassy of France: ROUND TABLE on “Cooking & preserving marine resources”
Raising awareness in the catering industry on the challenges of sustainable fishing. Coordination: Elisabeth Vallet, Director of the environmental organization “Ethic Ocean.” Entrance by invitation only
When: March 16 to 21, 2025
Where: Official opening at the Varvakeios Market, Athens Central Market, Athinas Street
