Page 79 - MYCONIAN COLLECTION MAG 2017

fine dining

PAVILION MEDITERRANEAN
The Myconian Utopia Resort exudes a refined ambience of casual
sophistication and invites guests on a culinary journey at every turn,
true to the gourmet tradition of Relais & Chateaux. There is simply
no better way to start the day than with a delicious Mediterranean
breakfast which includes homemade Myconian delicacies, followed
by a leisurely mid-afternoon (Greek time) lunch by the pool, and
carried over with light snacks or smoothies until sunset, when creative
cocktails and aperitifs set the smooth tone for a memorable feast at
the Pavilion restaurant which has a superb menu based on the finest
seasonal ingredients, sourced daily from land and sea, and artfully
transformed by our celebrated chefs.
Nikos Moroglou
Executive Chef of the Myconian UTOPIA Relaix & Chateaux
How would you describe the food you prepare at the Pavilion?
It is creative, pure, authentic Greek cuisine. We emphasise the genuine
flavour of the ingredients without overdoing it. After all, the Relais &
Chateax culinary philosophy of which we are a member is all about
placing emphasis on tradition and local provenance.
Which is considered your signature dish?
French lamb chops with smoked aubergine puree, accompanied by a
baby potato salad, fresh onions, cherry tomatoes, cucumbers, spearmint
and a lamb demi-glace sauce.
Is there a specific local ingredient that you use in your cooking? What
do you think it adds to the creation of a dish?
I really like the local cheese called tyrovolia, as it provides me with a
neutral base. I can use it in a savoury amuse bouche and in sandwiches,
or in cream cheese as well as in a sweet Mykonos melopita pie.
What do you aspire to achieve with your cooking?
What interests me most, is to cook the way I like to eat, not the way trends
dictate; light and balanced dishes that don’t have a strong aftertaste. In
a way, my cooking expresses the tranquility I seek in my life, but also
my abstinence from mass appeal. After all, my philosophy is that you
infuse everything you do with some of your own energy, including and
especially food as a means of individual expression when you are a chef.
Utopia

From top left clockwise,
Pavillion restaurant, Nikos
Moroglou, Aegean fish soup,
parfait «Baklava» with orange
coulis and coffee cream

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