“The Culture of Sharing” with Chef Nicholas Poulmentis at Pearl Restaurant

Nestled in the picturesque enclave of Parga, the Pearl restaurant at the Elix Hotel (Mar-Bella Collection) transforms into a haven for culinary exploration during the annual Greek Chefs Abroad event.

Under the masterful direction of Chef Nicholas Poulmentis, the menu, titled “The Culture of Sharing”, promises an evening of indulgence and cultural immersion, celebrating the rich tapestry of Greek cuisine fused with international influences.

Each dish not only honors the flavors of Greece but also showcases Chef Poulmentis’s innovative spirit in reinterpreting traditional ingredients and techniques. From the delicate nuances of the amuse-bouche to the decadent sweetness of the desserts, every element of the menu is crafted with precision and passion.

Paired with carefully selected wines that enhance and elevate the dining experience, this culinary journey leaves a lasting impression, inviting guests to savor and celebrate the art of sharing through food.

The journey begins with an amuse-bouche that sets the tone for the evening’s epicurean adventure. The tuna tartare bites arrive delicately plated.

Bluefin tuna, adorned with finger lime caviar, rests atop a canvas of smoked eggplant purée, with whispers of sesame oil adding a tantalizing depth. Each bite is a symphony of textures and flavors, seamlessly marrying the freshness of the sea with the earthy notes of smoke and nuttiness.

Accompanying this tantalizing introduction is the Inima Sauvignon Blanc from Katogi Averoff, a crisp wine that dances elegantly alongside the bold flavors of the tuna, enhancing the experience with its citrusy notes and refreshing acidity.

Moving on to the starters, Chef Poulmentis’s signature dish, the black truffle tarama caviar, emerges as a masterpiece of visual artistry and culinary finesse. Presented as a sharing platter, it invites guests to embark on a communal journey of taste. Herring fish roe, salmon caviar, and truffle powder are delicately arranged, with coral tuile providing a crispy contrast. Each element harmonizes effortlessly, offering a symphony of oceanic flavors elevated by the luxurious essence of truffles.

Alongside, the dakos presents a rustic yet refined interpretation of a traditional Greek dish. Carob rusk forms a sturdy base for a Greek salad brunoise, adorned with caper leaves that impart a tangy brightness. This dish pays homage to Mediterranean flavours, showcasing Chef Poulmentis’s commitment to preserving and reinterpreting Greek culinary traditions.

The sea bass fillet continues to captivate palates with its artistic presentation and vibrant flavors. The fillet, dressed in calamansi citrus ceviche, is accompanied by tricolour peppers that add a burst of color and sweetness. Basil oil and dill pollen elevate the dish, offering herbaceous notes that complement the delicate sea bass.

To complement these starters, the Emphasis Assyrtiko from Ktima Pavlidis offers a wine that resonates with minerality and crisp acidity, enhancing the seafood’s natural sweetness and citrusy undertones.

As the culinary odyssey progresses to the main courses, Chef Poulmentis unveils his innovative take on traditional Greek ingredients with the Gogizes. Goat cheese gnocchi, bathed in a velvety beurre blanc with Aji Amarillo sauce, is crowned with succulent crabmeat. A coral tuile adds a delightful crunch, while the flavours meld together in a symphony of richness and tanginess.

Accompanying this dish is the peplo, a blend of Agiorgitiko, Syrah, and Mavrofilero from Domaine Skoura. Its robust character and hints of spice complement the richness of the Gogizes, creating a memorable pairing that lingers on the palate.

The fillet mignon emerges as a triumph of classical culinary techniques and impeccable ingredients. Tender fillet mignon, adorned with bordelaise sauce, melts in the mouth with every savoury bite. Caramelised leeks and mushrooms add layers of sweetness and earthiness, creating a dish that is both comforting and indulgent.

Paired with the Megas Oenos Agiorgitiko from Domaine Skoura, this wine enhances the richness of the fillet mignon with its bold fruit flavours and velvety texture, ensuring a memorable dining experience.

To conclude this culinary symphony, the desserts offer a fitting finale that delights both the eyes and the palate.

The reinvention of Portokalopita steals the show with its exquisite presentation and intricate flavours. White chocolate mousse, infused with delicate orange sponge, is adorned with chocolate caramel and crowned with a touch of edible gold. Each spoonful is a decadent journey through contrasting textures and flavors, blending citrusy brightness with creamy richness.

Accompanying this dessert is the Vinsanto from Hatzidakis Winery, a sweet wine crafted from Aidani and Assyrtiko grapes. Its honeyed notes and caramel undertones complement the Portokalopita, creating a harmonious union of sweetness and depth.

“The Culture of Sharing” menu, curated by Chef Nicholas Poulmentis, offers a refined and innovative take on Greek cuisine, masterfully blending traditional ingredients with modern techniques. The attention to detail, artistry in presentation, and the interplay of flavors come together to create an unforgettable dining experience.

The Pearl restaurant at the Elix Hotel once again proves to be a stage for world-class culinary excellence.

Chef Nicolas Poulmentis

Nicolas Poulmentis, winner of the Chopped Champion competition in America, has appeared in many Food Network and TBS shows, including Rat in the Kitchen. He was born in New York to Greek parents but moved to Kythera at a very young age. Decades later, he followed in his parents’ footsteps and returned to New York, where, using his special talent and creativity, he conquered the gastronomic scene of the American metropolis. With more than 20 years of experience in Mediterranean cuisine, Nicolas brought his expertise to the kitchens of many well-known restaurants in New York City.

Today, he is the executive chef and partner of the Noema team. Nicolas Poulmentis was a visiting chef at the White House (2013 and 2015), taught at the Fed-Cup Cooking School, gave lessons at De Gustibus at Macy’s, and currently teaches at 100 Pleats. He has appeared on IMDA, Beat Bobby Flay, and hosted NYCWFF 2022 with Carla Hall. Nicolas will be teaming up with Elix’s head chef, Dimitris Kakalikidis, to create a truly unique culinary symphony that transcends borders.