La Cheffe Franco-Greek Mikaela Liaroutsos continues to introduce the cuisine to her childhood to Parisians, this time through a fabulous caterer, the caterer.
You have to believe that this is an address that lacked this chic district From the capital as young and the youngest crowded to the gate to take away, at lunch, enough to sustain on the steps of the Sorbonne, on the lawns of the Luxembourg garden, both close to there, or in their opulent apartment in the 5th arrondissement.
The FRANCO-GRECQUE MIKAELA LIAROUTSOS has indeed just set up his ETSI The caterer, a little brother of the excellent Etsi l’OUzeri and Etsi le bistro, in this charming corner of the capital with the ambition to break with the codes of the classic Greek caterer. It must be said that here, the dishes are prepared on site every morning, in the back kitchen, and emphasize choice products.
A new step for the chief, associated for the occasion with Diego Demangehis right arm for 4 years, since after having introduced the Hellenic culinary wonders At her table, she offers them take away Until the Parisians’ cuisine thanks to dry products that overflow from the shelves of the small grocery store – Greek wines and spirits, artisanal olive oil, Greek mountain tea, oregano …
“The idea was to continue to promote the quality of Greek products, the Greek terroir and to create an even stronger link with our customers.” explains Mikaela. More than successful for this Greek catererreal Small Ali Baba cave to flavors from there. In the kitchen, it’s the chefo theodora gianneouli Who officiates, former head of Etsi Le Bistro. It stays in the family, therefore.
At lunch, the formula is beautiful: € 15 for the starter/dish, 18 € the starter/main/dessert formulato take away or savor on the spot, on one of the two small marble tables, facing the counter. Prices that want to be affordable for this Paris district – with a strong student tendency – and yet the products are of qualitymost of the time bioin direct import of Greek producers for some and sourced in France for others.
Olive oil and oregano come from the father of Mikaela (the importance of the family, there again), the meats, poultry, fish and the octopus are French, the fruits and vegetables come from Greece, Italy, Spain or organic local primeurs, dry grocery products, cheeses, halva, loukoum, pita bread and Olives are Greek. The yogurt is homemade.
If the Great Greek classics are of course represented (Tarama, Tzatziki, HOUMOUS, Salade de Poulpe), ETSI the caterer also offers more cooked dishes, necessarily less known in Paris – and what a pleasure to discover a Different Greek cuisine ! : Winter Moussaka with celery-rave and potatoes to replace eggplant; Spetsofaï, a great classic in the Peleon region which is a simmer of herbs sausage with cinnamon, red peppers and tomato sauce; oven -shaped chickpea soup; Or even Mackerel at La Plaki, baked in low temperature.
Among the adored wonders during our visit: a CUMIN HOUMOUS et toppé of serifos capersthe scanning house of infinite sensoriality, of fava creamy (a puree of beans, gables and capers), huge olives de Kalamataa delicious firskafteri (better known as Ktipiti), Dolmadakia vine leaves garnished with herbs, corinth grapes and pine nuts and particularly lemony, a octopus salad, fennel and celery or an unusual chard, leeks and chicory salad.
But our Huge crush, The wonder we still dream of at night is certainly the Portokalopitathe famous orange cake Soaked, soft, simply delicious!
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This test was carried out as part of a professional invitation. If your experience differs from ours, please report it in the comments.
