Page 47 - ANDRONIS magazine #1

EXPLORE andROnis - santORini

Characterised by passion,
deep commitment, consistency
and trust in hard work, these

chefs offer innovative and
balanced food.

acclaimed French chef who describes his creations as simple,
flavourful and sophisticated. Precision, perfection and harmony
make up his culinary compass. Frederic Anton’s creations are
true experiences in taste; brilliant, subtly complex, full of aromas
and visually impeccable. Also awarded with three Michelin
stars, he served as the Chef of Joel Robuchon before taking
over the kitchen of Le Pre Catelan in Paris.
Also joining us in July is Swedish-born Fredrik Berselius,
who earned his two Michelin stars at Aska in Brooklyn, NY
Belgian three Michelin starred chef Gert de Mangeleer uses a simple within just four months from its opening. Following the ethical
but powerful approach: Cooking is all about passion. principles of sustainability, ingredients in this restaurant are
sourced locally or from organic farms or even foraged by the
chef himself in the forest. Fredrik Berselius’ cooking style echoes
his Nordic roots, childhood memories and Scandi flavours. An
experience not to be missed.
For lovers oF high gastronomy, the Andronis Exclusive Earlier in August, three Michelin starred Paolo Casagrande The impressive list does not end here. David Garcia, a
Gastronomy Festival is already an institution. Behind this will showcase his own culinary masterpieces in Santorini. He Spanish Bilbao-born chef who trained with master chefs such as
popular concept that not only impresses but also inspires is obsessed with working with the very best produce nature, Martin Berasategui and in the leading El Bulli restaurant before
chefs and audiences is the Andronis Exclusive philosophy the sea and the seasons have to offer. Lasarte restaurant earning his own Michelin star, will initiate us into his signature
of extraversion. Ten excellent chefs from all over the world – in Barcelona, where Paolo Casagrande is Chef de Cuisine, style. His food stands out for its delectable broths, soups and
including two from Greece – are set to arrive on Santorini island approaches ingredients thoughtfully and respectfully to bring sauces, all prepared using top quality natural ingredients.
to produce works of art on a plate in a summer celebration out optimal flavour which satisfies even the most demanding The festival will come to an end with the appearance of two
for dedicated foodies with the most magnificent views of of palates. Michelin star chef Pere Planaguma, whose refined cuisine
the Aegean in the background. Their sophisticated dishes Another opportunity to meet a star of the European culinary paints a picture of rural landscapes and seasonality. Simple yet
will once again be bursting with talent, precious ingredients, scene, Belgian three Michelin starred chef Gert de Mangeleer, essential, refined yet generous, his food preaches sustainable
creativity, gusto and innovative ideas, while diners lucky comes in July. At Hertog Jan restaurant in Bruges, Belgium, gastronomy in a globalised world.
enough to reserve a seat at these exclusive tables will once Gert de Mangeleer uses a simple but powerful approach:
again leave with the best impressions. Cooking is all about passion, fun and bringing people together. the greek sceNe
Travelling, new ingredients and exchanging experiences drive Let us introduce you to Thanos Freskos and Ntinos Fotinakis.
3 Michelin starred Emmanuel Renaut with Pavlos Kiriakis,
Not to be Missed his inspiration. Being a Captain of Gastronomy for Flanders, After a short stint in Athens’ Hytra restaurant, Thanos Freskos the Greek chef of Lycabettus restaurant who won the 2018
These chefs’ acclaims and talent are nothing short of impressive. he works to increase the Belgian region’s reach on the global could not resist the offer of Rasmus Kofoed to return to Torque d’Or award in the contemporary cuisine category.
Starting with the new Consulting Chef of Lauda restaurant, gastronomy map. Geranium restaurant, where he still works as Assistant Head
Frenchman Emmanuel Renaut, the bar is already set very high. From Austria comes an uncompromising perfectionist and Chef. Located in Copenhagen, Geranium has been selected as
Emmanuel Renaut is the Chef and Founder of Flocons de Sel, skilled master of haute cuisine, chef Jacob Jan Boerma. To one of the World’s Best Restaurants. Ntinos Fotinakis started June – SePteMBer 2018
the legendary three Michelin starred restaurant at Megève. him, the key to a successful dish is produce of the highest his career in Elounda, Crete, working alongside Jean-Charles AndroniS exCluSive GAStronoMy FeStivAl
25.06.2018 thanos Feskos – Throubi
This Alpine village in south-east France is where he invented quality. Having been chosen as one of the 50 Best Chefs of the Metayer. He moved on to two Michelin starred Spondi in 9 & 10.07.2018 Gert de Mangeleer – Lauda
his spirited, creative signature style, and where he started to World by Le Chef magazine and awarded with three Michelin Athens, where he stayed for more than ten years. Numerous 19 & 20.07.2018 Fredrik Berselius – Lycabettus
04 & 05.08.2018 Frederic Anton – Lycabettus
work with wild plants, which he continues to this day. Flocons stars, Jacob Jan Boerma still loves to explore new ingredients apprenticeships next to absolute legends of the culinary scene 12 & 13.08.2018 Paolo Casagrande – Lycabettus
de Sel is a member of the Grands Chefs Relais & Châteaux and cooking techniques, delighting his guests with perfectly such as Eric Frechon, Arnaud Bignon and Gilles Marchal 18 & 19.08.2018 Jacob Jan Boerma – Lauda
and Grandes Tables du Monde. To say that the opportunity balanced dishes. enabled Ntinos Fotinakis to develop his talents and study expert 22 & 23.08.2018 david Garcia – Lycabettus
to try chef’s Renault’s cuisine for two evenings in August is not Emmanuel Renaut will not be the only Frenchman to cook techniques. The result is high-end, exciting contemporary 27 & 28.08.2018 emmanuel renaut – Lauda
08.09.2018 dinos Fotinakis – Throubi
to be missed would be an understatement. exclusively for us in Santorini, though. Frederic Anton is an Greek dishes with French undertones. • 15 & 16.09.2018 Pere Planaguma – Lauda

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