Page 193 - ATHENS RIVIERA JOURNAL 2023

ATHENS RIVIERA JOURNAL
gourmet getaway GEORGE
DOSPRAS

MEETS

EMMANUEL
RENAUT

AT THE
An all-time classic rendez-vous RESTAURANT
LAUDA

IN SANTORINI.

Emmanuel Renaut and George Dospras are the creative

forces behind the Lauda Restaurant’s myth of exquisite gastronomy

at the Andronis Boutique Hotel in Oia of Santorini Island.

Interview by VIVIAN VOURTSA

E mmanuel renaut, the Chef and founder of Flocons and talents. What does it take to perfectly execute this George Dospras, honours

Lauda Restaurant, with
Emmanuel Renaut and
business recipe for 5 years?
de Sel, the legendary 3 Michelin Starred restaurant and
member of the “Grands Chefs” Relais & Châteaux
Emmanuel Renaut: It is important that there is respect and
the history and tradition
and “Grandes Tables du Monde”, belongs to a “new
appreciation between two partners. These characteristics are
of this unique place in
generation of chef who re-invent the local products
with malice”. The chief redactor of the Guide Michelin present on both sides throughout all these years of our cooperation Oia, Santorini. Equipped
and are elements that bind the relationship between us. In addition,
with exceptional local
Juliane Caspar qualifies his style of “very subtle” and finds the element of creation characterizes both of us, as we always want ingredients and the
his compositions very “surprising and harmonious”. Leading to jointly achieve the best result with more and more creative dishes. devotion to the volcanic
soil, they strive to offer
the kitchen of the first restaurant in Oia, Lauda Restaurant, In what ways does the volcanic energy of the island inspire you? an authentic gastronomic
Emmanuel, together with the talented Chef de Cuisine George George Dospras: A volcano indicates the destruction of the place experience.
Dospras, could prepare anything less than a Menu based on the it runs through, but then life is born again. This thought gives us
unique island’s produce. It is for the fifth consecutive year that the strength and energy to continue inspired by the realization
Lauda Restaurant welcomes the gastronomical genius of the that every end becomes a new beginning.
French chef and the talent of Greek chef in a summer culinary During these years, have you ever sensed the need to change
feast of supreme tastes. an “ingredient” in order to refresh the co-operation between
They said about you that you create your own brand of the two of you?
cuisine: generous, lively, colourful, appealing and modern. Emmanuel Renaut & George Dospras: As we move forward with
How are these elements incorporated into Lauda Restaurant? a common ideology and a common purpose, our cooperation
Emmanuel Renaut: Initially taking the product in its purest form, becomes better and better as the years pass and each one of us
then transforming it in a manner that reveals its very best qualities. learns from the other.
This is my watchword for the creative menu of Lauda Restaurant. The dish we would stand out as the restaurant’s most
How would you describe the “Andronis” chapter in your characteristic is… Fava: Greek mushrooms, Smoked Egg Yolk
professional life? Underneath Zephyr of Fava from Yannis Nomikos Estate.
George Dospras: This chapter is a very creative period as well as a A piece of Santorini that we would take with us is… the
period of personal and professional development. It comes as the memories that we have created all these years in the island.
continuation of the experience I had gained from my previous Culinary creativity means… use of quality raw materials,
years in various kitchens. combination of cooking techniques and marriage of materials
Behind a successful restaurant, you can detect creative minds that result in pure flavours. 

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