01. February 2018

Popara versus Bouillabaisse

Chef Toni Miloš cooked in the exclusive restaurant Alcyone within the InterContinental Marseille – Hotel Dieu in Marseille

Although bouillabaisse is a signature dish of Marseille, last Saturday the guests of the exclusive Mediterranean dinner at the prestigious restaurant Alcyone within Intercontinental – Hotel Dieu, enjoyed a Dalmatian fish stew “popara”, prepared by a young Croatian chef Toni Miloš. This past weekend, French chef Lionel Levy, crowned with one Michelin star and awarded with three Gault&Millau toques, welcomed the young chef of the restaurant within the Martinis-Marchi hotel on the island of Šolta.

Mediterranean cuisine lovers come to restaurant Alcyone from all over the world to try chef Levy’s innovative signature dish – bouillabaisse milkshake.
The idea for a four hands dinner was conceived last year in Split, when the French chef had the opportunity to taste his young colleague’s specialities, and invited Toni to Marseille. Two chefs prepared the dinner together. Lionel Levy prepared amuse-bouche, and a sea scallop carpaccio with black truffle as a starter. He let his guest take the lead, so chef Toni Miloš was in charge of the two main courses and the dessert. The Croatian chef decided to prepare the fish stew “popara” and pork belly with cabbage. The simpleness of the fish dish and the richness of Mediterranean flavours and scents at the same time impressed the demanding audience of the Alcyone restaurant. Chef Toni completed the experience by seasoning the sea-bass and gilthead seabream “popara” with olive oil from the island of Šolta. His next course was a delicious and nicely roasted pork belly served with white and green cabbage cream and a red cabbage coulis. The ladies particularly enjoyed the chocolate dessert with Mediterranean herbs ice cream made from parsley, coriander, dill and mint.
The meal was accompanied by Croatian wines Malvasia Kabola and Krauthaker Graševina Mitrovac and the dessert by Krauthaker Graševina from selected harvest of berries.

The promotion of Croatian gastronomy, in the organization of Gault&Millau Croatia, continued in Salon Food in Sud, one of the most renowned culinary manifestations in France, dedicated to Mediterranean products, wines and equipment for hospitality and hotel industry. Food in Sud takes place in Marseille every two years, and it is a unique opportunity for gathering and exchange of experience between leading Mediterranean chefs presenting the dishes of their national cuisines. In the company of culinary greats, such as Elena Arzak and Regis Marcon, Croatian chef Toni Miloš presented his “popara” to a wider audience and once again received great praise.