Merci Chef – French Gastronomy Week 2025 

Greece and France share a deep love for gastronomy, tradition, and culinary pleasures, centered around local techniques and the celebration of their regional products and areas.

The art of the table holds great importance for the culture and economy of both countries and is equally essential for tourism, appeal, and cultural heritage in both France and Greece.

It is a shared heritage that is highlighted and developed through UNESCO as well. With the aim of promoting this heritage, the French Embassy in Greece organized for the second consecutive year the French Gastronomy Week, held from March 6 to 21, under the title “MERCI CHEF!”.

French Ambassador Laurence Auer stated about “MERCI CHEF!”:

«It is a collaboration between two countries and cultures. The gastronomic events are an integral part of the French-Hellenic friendship»

The nine French chefs who came to Greece to share their expertise with the Greek public were:

• John Argaud, Chef at the 5-star hotel “Auberge Ostape” in the Pyrenees, southern France, holder of 1 Michelin Star
• Ophélie Bares, Pastry Chef, owner of the patisserie “Encore – Atelier Baho”
• Alain Chartier, awarded the title M.O.F. (Meilleur Ouvrier de France Glacier) – Best Ice Cream Artisan in France
• Gauthier Denis, Baker Chef at the 3-star restaurant “Oustau de Baumanière”
• Julien Hennote, Chef of the “Pourquoi Pas” restaurant at Castelbrac Hotel in Brittany, holder of 1 Michelin Star
• Stéphane Jakic, Gastronomy Instructor at Ferrandi Culinary School in Paris
• Arnaud Larher, Pastry Chef awarded the title M.O.F. (Meilleur Ouvrier de France) – Best Pastry Artisan in France
• Gilles Marchal, Pastry Chef and Chocolatier, owner of “Pâtisserie Gilles Marchal” in Montmartre
• Eulalie Rus, awarded the title M.O.F. (Meilleur Ouvrier de France) en poissonnerie – Best Fish Artisan in France

The “Merci Chef!” week was created to strengthen the bond between the two countries through their local products and gastronomic traditions. Under the guidance of the French Embassy’s Chef, Jean-Marie Hoffmann, French and Greek chefs cooked together, highlighting the importance of cultural exchange between French and Greek cuisine.

Jean-Marie Hoffmann
Chef of the French Embassy in Greece

The idea of the “Merci Chef!” Gastronomy week was born from Jean-Marie Hoffmann, chef of the French Embassy in Greece. Born in Greece to a Greek mother and a French father, Jean-Marie grew up in France, nurturing a profound love for both countries from an early age. A graduate of Bordeaux’s esteemed culinary school, he honed his craft in Michelin-starred restaurants before taking the helm of the French Embassy’s kitchens in Athens in 2004. Ever since, he has continued to create inspired cuisine while passionately sharing his love for gastronomy with students, fostering awareness on important issues such as sustainable fishing.

Dina Nikolaou
Chef and Co-owner of “maison Evi Evane” in Paris – Gastronomic Heritage Researcher – Culinary Author

The participation of Chef Dina Nikolaou in French Gastronomy Week holds particular significance. “Maison Evi Evane,” encompassing a restaurant and five traiteurs (delicatessens), represents her culinary imprint on the Parisian gastronomic scene. Alongside her sister, Dina forges a gastronomic bridge between Greece and France, offering authentic flavors inspired by Greek geography, harmonizing traditional Greek cuisine with the sophistication of French haute gastronomy. By conveying the aromas and tastes of the Greek land, she elevates the essence of Greek cuisine to the Parisian audience. Through initiatives such as the presentation of her book on Cretan cuisine and collaborations with distinguished French chefs, she fosters a deeper cultural connection between the two nations.

Stelios Parliaros
Pastry Chef / Owner of Sweet Alchemy – by Stelios Parliaros in Kolonaki – Author

The renowned Greek pastry chef Stelios Parliaros has over 40 years of experience in the art of patisserie. His journey into the world of sweets began at the age of 23, leading to a remarkable career defined by innovation and success. Over the years, he has offered countless desserts that seamlessly blend artistic creativity with technical mastery, to both the Greek and international markets. During the French Gastronomy Week, he collaborated with Jean Marie Hoffmann at various events, created macarons alongside Gilles Marchal, and presented a dessert buffet inspired by French pastry for the closing evening at the French Embassy. Together with Jean Marie Hoffmann, he co-authored the book “Together – Ensemble.” For Stelios Parliaros, the evolution of dessert as part of a meal is a complete experience that blends flavor, visual appeal, and emotion.

Eulalie Rus
Awarded the title M.O.F. (Meilleur Ouvrier de France) en poissonnerie – Best Fish Artisan in France

Eulalie Rus’s experience in seafood and her expertise in preparation and cutting techniques make her one-of-a-kind. She focuses on utilizing every part of the fish, stating: “Nothing should go to waste.”At the “Symposio” Festival in Varvakios Market, she enthusiastically presented French oysters. She praised Greek cuisine, especially the Greek olive oil, and was impressed by the flavor of Greek tarama, which exceeded her expectations.

Julien Hennote
Chef at “Pourquoi Pas” restaurant at Castelbrac Hotel in Brittany – Holder of 1 Michelin Star

Coming from Dinan in Brittany, Julien Hennote is an advocate of local cuisine. According to him, a restaurant should reflect the identity of its region. He sources ingredients like tarama and olive oil from Greece. At Makris restaurant in Athens, he presented a refined version of a traditional dish using Breton lobster, merging land and sea. He firmly believes in the union of Greek and French cuisines through their shared love of seafood. He fell in love with Greek citrus fruits, was amazed by the intense aroma of lemons, and discovered the magic of mastiha.

Gilles Marchal
Award-winning Pastry Chef – Owner of “Pâtisserie Gilles Marchal” in Montmartre – Author

Born in Lorraine, France, Gilles Marchal comes from a family of pastry chefs and chocolatiers. He often selects ingredients that reflect the authenticity and finesse of French tradition. His signature creation is the Madeleine—a small, elegant shell-shaped cake, sometimes filled or chocolate-coated, savory or aromatic. He expressed a fondness for Greek mastiha, olive oil, and olives. For Gilles Marchal, ingredients are not just components—they represent his philosophy of true French pâtisserie: an art that combines finesse, tradition, and quality with deep respect for every element and season.