OBJECTIVE

• Work on highlighting individual produce and associations with respect for seasonality and sustainable development.
• Developing open-mindedness and creativity in order to adapt techniques and methods to all culinary styles.

FOCUS ON

• Discovering the concept of "Naturalite"
• Working on highlighting modest and "forgotten" produce: preliminary preparation, cooking methods, reheating, serving temperature, appearance.
• Adapting traditional recipes to contemporary culinary trends through reflections on the choice of produce and new techniques for preparing and cooking them: enzymatic juice extraction, steaming, low-temperature cooking.

Photos from: Pierre Monetta

Technical information Program

Venue:Mitsios Trading Ltd - Tefkrou Anthia 70 - Dali - Industrial area of Nicosia

Program dates:12-13-14 April 2016 (18h training).

Program hours:10:00 - 16:00 (6h/day)

Project cost: €500

Certificate and Notes will be given to all participants

For participants who will travel outside Cyprus for the program there are Special Accommodation Rates.

ABOUT YOUR CHEF

MARK GUILLAIN - WILLIAMS

Mark began his career in London working at the "Ritz" and the Fifth Floor Restaurant at Harvey Nichols. In 2001, Mark became a chef at the "l' Angl Opera", Gilles Choukroun’s restaurant in Paris, where he spent 2 years.

He later joined the team of Alain Ducasse as sous- chef for the iconic Relais Plaza at the Hotel Plaza- Athenee.

By 2008, Mark showcased his culinary expertise as Head Chef of the Salon Premiere Air France Lounge located at Roissy - Charles de Gaulle Airport. Since 2011, he has been a distinguished Chef Instructor for Alain Ducasse Education.

NATURALITE MENU

SPECIAL ACCOMMODATION RATES

SEMELI HOTEL

• Bed & Breakfast
• Single Room: €80/night
• Double Room: €90/night

Above prices include:

Free Wi-Fi, free gym, welcome drink on the arrival, a bottle of Cypriot wine and fruits on the arrival day, free Tea & Coffee in the room daily

Address: 10 Petraki Giallourou Str, Nicosia, 1077, Cyprus
Contact tel.: + 357 22452121
Fax: +357 22378291
Email: g.manager@semelihotel.com.cy & hotel@semelihotel.com.cy
Web: www.semelihotel.com.cy

Nicosia City Center Hotel

• B/B Superior : €75/night single occupancy
• Double Room: €90/night double occupancy

Address: 70 Regeana Street , PO Box 1212, Lefkosa
Contact tel.: + 357 22712712
Fax: +357 22378291

Castelli Hotel ***

• B/B Superior : €55/night single occupancy
• Double Room: €65/night double occupancy

Above prices include:

Free WI Fi in the lobby and in the rooms.
Free Use of the Heath & Leisure Center which features an indoor heated swimming pool, fitness center and whirpool.
(Guests of Castelli can use the Health Center of the Nicosia City Center Hotel)

Address: 38 Ouzounian Steet, Nicosia 1504, Cyprus
Contact tel.: +357 22712712
Fax: +357 22680176
Email: hinnicres@cytanet.com.cy & reservations@kennedy-hotels.com
Web: www.castellihotel.com.cy/

HILTON CYPRUS

• Bed & Breakfast
• Single or Double Room : €120/night

Address: Archbishop Makarios III Avenue - 1516 Nicosia I Cyprus
Contact tel.: +357 22 653 080
Fax: +357 22 653 050

Participation

To participate fill in the "Application Form" that you can find at the end of this page.





To participate, or for more information, please contact
Mr. Hary Haralambidis at:

Phone : +30 6972444820

E-mail : gastronomy_essentials@mail.com

Site : www.Cucina.gr

GOLD SPONSORS

	Amalthia Trading Ltd
	MITSIOS TRADING Ltd
	Thermomix

MEDIA SPONSORS

	Phileleftheros
	ANT1
	Taste Magazine
	No.1 English newspaper in Cyprus - THE CYPRUS WEEKLY

SUPPORTER MEDIA FOR GREECE

ATHINORAMA

FISH & SEAFOOD SPONSOR

ΨΑΡΑΓΟΡΕΣ ΖΥΓΙ ΜΑΡΕ ΛΤΔ

UNDER THE AUSPICES

	Institut Francais Chypre
	CHA (Cyprus Hotel Association)

ALAIN DUCASSE AU PLAZA ATHENEE - NATURALITE

The long-awaited reopening of Alain Ducasse restaurant "Plaza Athenee" (3*** Michelin) in August 2014 was definitely the most highlighted event of the year in haute gastronomy.

While his gastronomic empire spreads to the four corners of the world, the French Chef who is a great supporter of the idea of glocalization (Glocalization - Think globally, act locally), does not seem to abandon the role of the "great leader" in our modern society.

Hence, at the reopening of Plaza Athenee he presented the new lunch menu named "Naturalite".

With this menu, Alain Ducasse represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy.

There is the absolute need today for the man to transit to a better way of nutrition, in harmony with nature, healthier and friendlier to the environment. As the global resources become rare, it becomes essential to consume foods more 'moral and fair' - Alain Ducasse

This new concept of Alain Ducasse will be presented for the first time ever in Cyprus, during the period of 12-14 April 2016, at the high level 3day training program by "Alain Ducasse Education".

A unique opportunity for all gastronomy professionals to get acquainted with what is believed to be the "gastronomic lighthouse" for the future.