At the iconic Balthazar, we had the pleasure of enjoying unique creations with frozen catches in a menu specially designed for the occasion by the acclaimed chef Christoforos Peskias, accompanied by fine wine labels with the special care of sommelier Stamatis Latsis.
The wonderful evening started with the presentation of the «Frozen Seafood Promotion Program» in the restaurant and continued with the dinner in the cool and green garden of Balthazar.
The event was appreciated and welcomed by the representatives of Enterprise Greece, the hosts of the evening, while the representatives of PASEKT (Panhellenic Association of Frozen Food Companies) explained the methods of catching, managing, processing and freezing the catch, as well as the quality assurance procedures.
Then, a renowned nutritionist presented the nutritional benefits of frozen seafood and the way to achieve a better absorption of its beneficial components.
The menu, full of freshness and creativity, included mussel pilaf in the shell, causa with shrimp salad and «tiger’s milk» with bisque, wine octopus with Santorini fava beans and caramelized onions, while the main course of fish filet in mustard crust unfolded the great culinary personality of Christoforos Peskias, who is also the ambassador of the program.
