Oh, how happy I am to see that this restaurant exists in these parts. Yes, it is French and everything on the menu is designed to fulfil and nourish you. It brings that French familiarity in Greece yet delivering food at a level that you have been searching for, where you are guaranteed to have a great night all around. The service is delightful, the restaurant itself a joy to be in. (Even in May!) You can’t help but smile when you see your table light made from an old wine bottle, the atmosphere and feeling when you sit down in here is comforting. In the kitchen they have a decent chef, the menu is mostly French classics but in the mix is a pinch of Greek and this is a beautiful thing. The quiche Lorraine appears, it is serious business, with the butteriest pastry, the rim on the outside is thick and rustic, on the bottom it’s at the thickness it should be to hold the filling. It’s rich, it’s tasty, seasoned and prepared very nicely. The size for a starter is more than what you can manage, but because it’s good, you will eat it all anyway. So, what, if you are full before the mains arrive! One spoonful of the glorious sauce the mushrooms sit in will send you into a frenzy, and if we want to be posh, (Which we don’t want to be here). We could award it a star alone. There is very accomplished sauce making at Maryvonne.
Let us talk about ‘chips’ now. This is the only restaurant in the area so far who know how to make them. They are not fried potatoes; they are glorious CHIPS! Crispy and golden in colour and as I took my first bite, I felt relieved, saying to my guest: “Finally actual chips!” If we compare to the chips in all the tavernas, these are more crunchy, salty, and fluffy in the middle as apposed to the ‘chips’ in Ostria, where they are a quarter cooked, neither crisp nor par cooked. Those chips don’t know who they are supposed to be… Anyway, next the veal chop arrives, and it’s just superb. The meat cooked to a blush pink with plenty of colour on the outside, not forgetting a little bit of fat for the deliverance of even more flavour. I could tell they are sourcing an excellent product as well. Simply delicious.
For the dessert I took their version of a Mille-feuille. Don’t expect a precise and uniform one with lots of intricate layers, what I mean is, expect yours in an old school glass bowl, filled with those thick rustic layers that never seem to end! There is plenty of it and is sure to satisfy your sweet tooth if you have one. Do not judge a book by its cover-The chef knows their crème patissiere from their sabayon. Can you tell that I like this restaurant? I do and the fact of the matter is, you can’t find this level of cookery when you go out to eat in a place like this in Paris. I was really hoping for a certain standard and I got it. You are going to see a lot more of me Maryvonne.
