Pralina Experience is the restaurant arm of Pralina Confectioneries, a member of the Zorbas group of companies.

Renowned for its patisserie made with the finest ingredients, its top chefs and perfect service, Pralina’s special goal is to take its customers on a dreamy journey of sweet sensations.

Executive Chef Elias Aristotelous and his brigade prepared the menu for our dinner. The wines were selected Head Sommelier Vasos Manoli, who was the 2009 Best Sommelier of Cyprus and also is an Officier Maître Sommelier member of the Chaîne.

Before we took our places for dinner, a glass of Champagne Ruinart Brut Rosé was delicious at the reception.

MENU

Chestnut soup
foie gras, winter truffle
Lugana ‘Sansonina’ 2018 - Zenato, Lombardy

Oven-baked sea scallops
sautéed mushrooms, creamy sauce
Gruyère cheese topping
Chablis Grand Cru ‘Les Clos’ 2017
Domaine Long-Depaquit, Burgundy

Creekstone beef Wellington
potato soufflé, gravy sauce
Pommard Premier Cru ‘Les Rugiens’ 2013
Louis Jadot, Burgundy

Stilton cheese, Touriga grape jam
Niepoort 10 year old Tawny Port

“Chocolate Sphere”
chestnut mousse, hazelnut praline cremeux
vanilla ice cream
Niepoort 10 year old Tawny Port

Coffee and pralines
Armagnac XO - Château de Laubade

The menu card showed full details of the drinks served including grape variety and extensive tasting notes. These were particularly well received by the members and guests who then could make a comparison with their own perception of the wines.

Victor Papadopoulos
Bailli Délégué