Greece Dinner

Bailliage of Greece
Athens, February 1, 2018

Featuring the traditional New Year's cake ceremony
" The menu was a gastronomic delight of six courses "

The Bailliage organized, as every year, an exclusive gastronomic dinner in combination with the New Year’s cake ceremony* in order to welcome the New Year.

It event took place at the famous Tudor Hall Restaurant of the King George Hotel. It was a great success attended by many members and friends who enjoyed an aperitif of Amalia Brut from the Tselepos Winery.

The fine dining experience was created by the hotel’s Executive Chef, Asterios Koustoudis, who is one of the best young chefs in Greece. 

The menu was a gastronomic delight of six courses accompanied by excellent wines from well-known Greek wine producers.


Shrimp mousseline
citrus, crispy phyllo with ginger and herbs
2014 Amalia Vintage, Tselepos Winery, Arkadia
Mushroom consommé with truffle
handmade mini ravioli stuffed with goat cheese and mountain herbs
2016 Metagnitnion, Vostilidi, Sklavos Winery, Kefalonia
roasted cauliflower purée
curry, raisins and mushrooms
2016 Tesseris Limnes, Chardonnay-Gewurztraminer
Kyr Yianni Winery, Florina

Steamed cod
kale, aromatic olive oil
2016 Santorini, Assyrtiko, Vassaltis Winery (magnum)
Veal fillet
celeriac, chestnuts, glazed onions
2003 Chateau Semeli, Cabernet Sauvignon-Merlot, Attika
Pear confit in bitter chocolate
bitter caramel, pecan, croutons
Epitome, Moschato, Nopera Winery, Samos Island

At the end of the dinner the traditional New Year Cake Ceremony took place. When the ‘Vasilopita’* was cut the lucky one who drew the 1,000 year old coin from Indochina was an attendee who indeed had their cake as well as eating it as whoever finds the coin will be blessed with good luck, health and happiness for the coming year.

We are all looking forward to our Bailliage’s next event, especially as they are excellent opportunities to reconnect with old friends and make new ones whilst having a very good time!

Tassos Kioulpapas
Bailli Délégué

* Down the years, ‘Vasilopita’ has evolved from simple sweetened bread, into any type of cake, simple or luxurious, (containing a lucky coin, the Flouri in Greek) to be traditionally cut at midnight on New Year’s Eve, by the head of the family following traditional protocol.

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