The Greeks called
kairos
the time of the opportune occasion.
It was at a standstill, during the confinements that Philip Chronopoulos advanced.
No question of returning to the Royal Palace to duplicate the past.
He who, behind the stove, did not dare to express his Greek origins decided to embark on a new odyssey: to create a cuisine from memory that feeds on the flavors of childhood, simple and healthy products.
From Greece, he restores conviviality, Mediterranean tastes, sunny colours… From his French gastronomic culture, the former member of Robuchon, Bocuse and Passard retains the founding values.
In the end, his dishes honor a refined and balanced interbreeding.
This discreet has a crazy talent!
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
First bites:
mezedes to share, without having to peck.
Between the airy cushion of puffed potato where the egg yolk is released in a tomato compote and the tarama with smoked cod eggs, foie gras, Kalamata olives on a crisp...
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