Had the beginning been made, and after the success of our previous event at Salonika and the cigar-dinner at Classico, as we had promised you, we returned to Thessaloniki for another FNL event.
This time our appointment was at Moldee, the new restaurant of award-winning chef Vasilis Mouratidis and his close collaborator and sous chef Sofoklis Maragkoudakis, with the theme Champagne, Vodka and Eggs. Where, of course, when we at FNL say eggs, we mainly mean caviar, brisket, egg tarragon and all the rest.
Moldee’s relatively small room limited the number of people who could participate quite a bit, and so we were delighted to see this event sell out very quickly, confirming your love and interest and our shared enthusiasm for opportunities to meet and have a good time.
So, on Monday 14 November, at 9pm our guests arrived on time, ready to experience and enjoy the culinary experience we had prepared, and I think we all agreed that it was exciting! We welcomed them with a glass of Pommery rosé champagne.
Vasilis Mouratidis, Sofoklis Maragkoudakis and their team had prepared a flawlessly executed menu, and each stage was paired to perfection with the exquisite Pommery Brut champagne and the iconic Beluga vodka that -literally- flowed in abundance.
The impressions were won by the amuse bouche: two delicious rolls of crispy potato with Gruyère and FFC Royal Ossetra caviar on one side & Trikalinos egg tartare on the other that went fantastically well with frozen Beluga.
A dense pumpkin soup with miso, rosemary and sea urchin was then accompanied by the delicate Pommery Brut NV to return to Beluga with the next dish: an exuberant creation based on slow-cooked egg, onion and liquorice along with the exquisite Royal Ossetra caviar from the Fine Foods Collection.
Next stops, delicious ravioli with goat cheese, prawns and Caviar House’s premium Beluga caviar Beluga caviar and the exquisitely cooked cod with a lemon champagne sauce along with trout eggs, both paired with fine bubbles and the delicate aroma of Pommery Brut NV champagne.
A dense pumpkin soup with miso, rosemary and sea urchin was then accompanied by the delicate Pommery Brut NV to return to Beluga with the next dish: an exuberant creation based on slow cooked egg, onion and liquorice along with the exquisite Royal Ossetra caviar from the Fine Foods Collection.
Next stops, delicious ravioli with goat cheese, prawns and Caviar House’s premium Beluga caviar Beluga caviar and the exquisitely cooked cod with a lemon champagne sauce along with trout eggs, both paired with fine bubbles and the delicate aroma of Pommery Brut NV champagne.
Throughout the dinner, as always, the Greek gastronomic water Doubia refreshed our palate with its refreshing bubbles and prepared us for each stage. The supreme dessert of meringue, lemon and yoghurt delighted everyone, while at the end we had an array of excellent mignardises along with Taf’s Yirgacheffe To-La‘s premium espresso from Ethiopia.
Thank you very much to everyone who came and shared this #FNLexperience with us, as well as our sponsors, and all the other contributors to the evening.
We renew our appointment for the first weeks of 2023 and, until then, we wish you to be strong, and have a great time.
*Photographs Studio Dimitris Andritsos
