Cyprus to Paris

When he landed in Paris in 1977, Andreas Mavrommatis wanted to study sociology. By working in one of the many Greek restaurants in the capital to finance his studies, he discovered a passion for cooking. And, above all, a desire to serve much better Greek cuisine! He enrolled at the Lenôtre school, perfected his skills in numerous workshops and opened a Greek grocery store with his brother Evagoras, which also served as a caterer.

In 1993, the Mavrommatis brothers opened their gastronomic restaurant, which was ranked the best foreign gastronomic restaurant in Paris from the first year. Some critics even go so far as to crown Andreas as “the best Greek cook in the world”. Currently, the Mavrommatis brothers own three restaurants in Paris, a catering service and several shops in France where they celebrate a gastronomy that happily combines grandmother's cooking with daring creations.

Andreas' secret? "I'm self-taught," he says modestly. I simply wanted to serve excellent Greek and Mediterranean cuisine. From French cuisine, I take all the technicality. As for my inspiration, it comes from Cyprus, from all over the Mediterranean. I make the dishes more fluid, less greasy, more airy. To fulfill his wish to shake up Greek cuisine, he regularly participates in food festivals in Greece. Through his cuisine, the chef also promotes Mediterranean products. “Olives, feta, honey, certain vegetables, wines, Italian and Spanish charcuterie... Everything that is good there, we bring it to Paris. “Preparing excellent Greek cuisine is for Andreas Mavrommatis “a duty vis-à-vis his native island and Greece”.

To promote this gastronomic heritage, the Cypriot chef regularly takes MOFs to Cyprus for “mutual enrichment”. He brought together in a magnificent book, 80 of his most beautiful recipes, creations and revisited dishes. If his mother Thessalia was proud of her son's success, she did not always approve of his blends! “The mash of kolokasse for example, I serve it with truffles or scallops. In Cyprus, we simply eat it with tomatoes and pork”. Self-taught and erudite, Andreas Mavrommatis continues to create to the delight of all those who push the door of one of his restaurants in search of a sunny and authentic cuisine. With his brothers Evagoras and Dyonisos,

Information

Restaurant Mavrommatis
42, rue Daubenton
75005 Paris
tel. 01.43.31.17.17
www.mavrommatis.fr