Vivaldi Meets Michelin

text YIOTA MALLAS

photography DEC Audiovisual

The Four Seasons’ landmark restaurant, Vivaldi by Mavrommatis, has evolved triumphantly in its 10-year history. Host to the 2018 Goût de France and now the home of Michelin-level cuisine, Vivaldi’s contribution to fine dining is more impressive then ever before.

Andreas Mavrommatis, the creative associate of the restaurant’s culinary team, recently received a Michelin star, making him the first Cypriot to be awarded such a title. Mavrommatis’s respect for tradition and commitment to quality produce were the stepping stones to this unparalleled distinction in his career. A man of passion and personality, he reflects the excellence of French cuisine that so many aspiring chefs have always admired. While enhancing the gastronomic scene of France, his menus at Vivaldi have honoured the wonders of Mediterranean cooking and placed the restaurant on an enviable footing.

ANDREAS MAVROMMATIS, recently received a Michelin star, making him the first Cypriot to be awarded such a prestigious title.

NATIONAL TREASURE

Every year on an agreed date between 19 and 25 March, friends of French cuisine celebrate ‘Goût de France’ – the taste of France. The concept was launched by the French Ministry of Europe and Foreign Affairs with the cooperation of three-Michelinstar chef Alain Ducasse, but its roots date back to the early 20th century. It was Auguste Escoffier, the French chef, restaurateur and culinary writer, who instigated the ‘Dîners d’Épicure initiative in 1912. Escoffier and his associates across Europe’s major cities all prepared the same menu on the same day.

Goût de France is the contemporary incarnation of this French-inspired festival, which, however, allows each chef to execute his own interpretation of a French menu. Now in its fourth consecutive year, Goût de France has become an institution of French culinary tradition, with the participation of 3,000 restaurants and embassies in 150 countries. The Four Seasons has welcomed this culinary fete from the very beginning, and each year has witnessed the curation of stunning menus by Executive Chef Panicos Hadjitofis and Andreas Mavrommatis, just as they did on 21 March 2018.

Underlying the signature recipes of every Goût de France event is the emphasis on seasonal ingredients – a principle at the core of the Vivaldi philosophy. “This year we imported premium poultry, fresh truffles and delicious caviar from France to meet the elevated standard of the event,” explains Mavrommatis. Participating restaurants are also bound by the framework of French-style courses: the dining ritual consists of an aperitif, a cold and then hot starter, a seafood dish followed by a meat or poultry creation, and then French cheese, a chocolate dessert and digestifs to finish. Every stage of the gastronomic experience is complemented by a medley of renowned French wines. This year’s edition further challenged the participating chefs by introducing a regional focus – the Nouvelle Aquitaine region was selected as the muse behind the menu design.

GOUT DE FRANCE The opening speeches offered congratulations to the hotel’s culinary masters Panicos Hadjitofis and Andreas Mavrommatis, who with a team of 12 dedicated chefs worked in a spirit of excitement and motivation to bring the menu to life.

HOMAGE TO HERITAGE

The event was also a particularly poignant one with its tribute to the late Paul Bocuse, named ‘The Pope of Gastronomy’ for his innovative approach to French cuisine. The unfortunate passing of Bocuse in January 2018 deeply affected the culinary world from East to West. To honour him, Ducasse recommended that each participating venue include one of Bocuse’s dishes or create a recipe inspired by his ground-breaking career. “He was as charismatic as he was innovative; a beacon of French cuisine around the world,” says Mavrommatis. Although still in its infancy, Goût de France is one of France’s most important exports that has been embraced by the international community of chefs. For the discerning diner, Vivaldi by Mavrommatis is a window toMediterranean ingredients and the application of French principles, and this year it took a giant leap in its culinary progression towards broader horizons. With the Michelin seal of approval guiding Andreas Mavrommatis and his team, Vivaldi promises to transform the island’s food landscape even further in years to come.