“The product is obviously the priority. It must be top quality. Then it is about presenting it on the plate. First it should be pleasing to the eye. Then comes the explosion of flavours that must be tamed by the palate”. At the heart of Athens, chef Arnaud Bignon is the ambassador of a melange of French and Greek gastronomy that juggles with flavours, fragrances, colours, and presentation ideas; it also has fun with sweet and salty and ‘surf and turf’ combinations. His poached sole and iced cream of white asparagus topped with grated truffle, his slab of foie gras with caramelised bitter orange and Xocopili chocolate sauce, or his curried crab with mint jelly and green apple sauce can be savoured in this lovely establishment just minutes away from the Panathinaiko stadium built entirely of white marble - where the first modern Olympic Games were held - and close to the Acropolis. Another Greek legend is born.