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Spondi x Pelagos

On Thursday 11th November, Pelagos Athens invited guests to special four-hands dinner prepared by (two of the greatest chefs of Greece) Arnaud Bignon & Luca Piscazzi.
Reflecting on their own culinary journeys, Arnaud and Luca showcased a selection of their own signature dishes curated in a six-course dinner.
The expert sommeliers teams of Pelagos and Spondi, created a unique wine pairing menu sourced from leading Greek and Mediterranean wine-makers and producers.

The menu:  

The menu featured the famous Foie Gras parfait with smoked eel, soya and sesame and the Canard de Gerard Burgaud from Arnaud Bignon, while Luca Piscazzi showcased his culinary identity by cooking yellowtail mi-cuit with wagyu fat, seaweed and carbonara sauce and monkfish OssoBuco style with a saffron and clementine risotto, gremolata and fish reduction.  


Arnaud Bigon:  

Arnaud Bignon is the Executive Chef of Spondi in Athens, where he began as head chef in 2005, earned two Michelin stars in 2008 and ranked No. 69 on the World's 50 Best Restaurants list of 100 in 2011. Born in Le Mans, France, Chef Arnaud developed a sense of harmony with seasonality in his grandfather's garden and pursued a culinary career in Paris. Arnaud trained at the Michelin-starred Montparnasse 25 restaurant, Alain Ducasse at Poincaré Avenue, and Éric Frechon at Épicure in the Hôtel Le Bristol. In 2012, he worked at Michelin-starred The Greenhouse in London, where he was named among Le Chef's 100 Best Chef's in the World in 2016 and 2017 


Luca Piscazzi:  

Luca Piscazzi held two Michelin stars at La Dame de Pic London by Anne-Sophie Pic and recently relocated to Greece to open his first solo restaurant, Pelagos Athens at Four Seasons Astir Palace Athens. Low-key yet an innovative thinker who enjoys experimenting, he is invested in bringing out the rich flavours, subtle aromas and varied textures of seasonal ingredients while ensuring guests can immediately recognize what is on their plates. 

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