Dear Friends, The Four Seasons Hotel in association with the

Dear Friends,
The Four Seasons Hotel in association with the Embassy of France in Cyprus and the French
Ministry of Foreign Affairs are organizing a wine dinner, held in our award winning restaurant
MAVROMMATIS. This wine dinner will be a celebration of French cuisine and its values worldwide on
19th March 2015.
This international event will mark the first concrete demonstration of French cuisine’s recent listing in
the “Intangible Cultural Heritage of Humanity” category by UNESCO, and its influence on the world. A
total of 1300 chefs on all five continents will join the event.
A committee of international chefs, led by Alain Ducasse, has been mobilized to select participating
chefs and to be responsible for assessing the quality and consistency of the menu proposals submitted.
The committee will ensure that menu proposals conform to the specific standards according to the
instructions provided to the chefs.
The menu for the evening has been curated by Mr Andreas Mavrommatis and our Executive Chef
Panicos Hadjittofis. Mr Andreas Mavrommatis will be flying in from Paris especially for the
preparation of the event menu.
Special Price for the gourmet six course menu € 95.00 per person including five excellent French Wines
specially selected by our Sommelier.
The above prices include all applicable taxes.
For reservations and more information, please contact:
Four Seasons Hotel
Marina Knowles
Tel: 25858000
Email: [email protected]
Enclosure :
Gala Dinner Menu with Selected Wines
Goût de France
Dîner de Gala/ Gala Dinner/Μενού Γκαλά
Amuse-Bouche
Chef’s Compliment
Ορεκτικό του Σεφ

Foie Gras des Landes Poché au Sauternes et pain d’epices,
Condiment Agrumes, Endives
Poached Duck Foie Gras from the Landes in Sauternes Wine,
freshly baked Four Spices Bread, Citrus Condiment and Endives
Foie Gras των Landes Ποσέ με Sauternes Κρασί, Μελόπιτα, Εσπεριδοειδή, Αντίδια


Bouillon d’artichauts et Morilles, pressé de Volaille Jaune Fermière
Pressé Corn-fed Chicken, Artichoke and Morel Soup
Ζωμός από Αγκινάρες και Μορχίλια, Κοτόπουλο Ελευθέρας Βοσκής


Rouget grillé, Blanc des Blettes, Petits Pois, Boutargue, Jus d’une Bouillabaisse
Grilled red Mullet, Swiss chard, green Peas, Bottarga and Bouillabaisse
Μπαρμπούνι στη σχάρα, Σέσκουλα, Μπιζέλια, Αυγοτάραχο, Ζωμός από Μπουγιαμπαίζ


Filet de Veau Rôti, pomme de Kolokasse, Truffe du Périgord,
Févettes et Betteraves, Jus Truffé
Slow-cooked Veal Loin, Kolokasi, Truffles Périgord, Broad Beans and Beetroots,
Truffle Jus
Μοσχαρίσιο ψητό Φιλέτο, Κολοκάσι, Τρούφα Périgord, φρέσκα Κουκιά και Παντζάρι,
Ζωμός από Τρούφα


Assortiment de Fromages Français
Assorted French Cheeses
Ποικιλία Γαλλικών Τυριών


Gâteau au Chocolate, Chocolat Taïnori, Crème de Champagne,
Douceur de Fruits Rouges
Chocolate Taïnori Cake, Champagne Cream, red Fruits
Γλυκό με Σοκολάτα Taïnori, Κρέμα από Σαμπάνια, κόκκινα Φρούτα

Café et Petit Fours
Coffee and Petit Fours
Καφές και Γλυκομπουκιές
Wines-Vins
Gosset Brut
Sauternes
Château de Roland
Bourgogne Chardonnay 2012
Albert Bichot
Château Beaumont 2010
Cru Bourgeois, Haut- Médoc
Muscat de Beaumes de Venise 2009
Vidal-Fleurie