Wednesday, May 11, 2016

Clochard, Thessaloniki

That was my second visit to Clochard, the stylish bar-restaurant of Proxenou-Koromila street. Been in the fashion quite street of Thessaloniki since 1979, it has received many ''Toque d'or'' or ''Χρυσος Σκουφος'' prices since 2008 from Athinorama. The cooking is modern Mediterranean with influences from France and Asia, from the ingredients to the decor of the salle.

My previous visit was made a la carte. This time though there was a multi course set menu to celebrate this year's ''toque d'or'' which you can find during the whole May every Tuesday and Wednesday for lunch or dinner.

We started with an amuse bouche, tartar of rock fish with yuzu, lime, chili in cucumber gazpacho. It surely opened our appetite, with the acidity of lemon and freshness of the cucumber.

Orzo cooked like a risotto, with prawns and crayfish bisque, was excellent, full of flavors.

Fillet of croaker with a crust of seasonal herbs and fricassee cooked greens. I found this dish amazing, the greens a bit bitter, the tender croaker fillet and the salty crust.

Homemade ravioli with slow cooked veal and pesto sauce. The pesto sauce was overpowering the veal but it was so tasty, so who cares.

Fillet of duck breast with grapes, Jerusalem artichoke puree and Madeira wine sauce. The main course was the only disappointment of the menu. While the puree was very good and the Madeira sauce amazing the duck fillet was overcooked and lacked in flavor.

For dessert we had tonka beans creme with red fruits in a semisphere base of dark chocolate and strawberry coulis. The tonka creme was very aromatic perfectly balanced with the chocolate and the red fruits. I wonder where can I find some beans to do my own tonka creme.

Recommended, especially while there are set menus available.

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