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Goût de France is a celebration of France’s culinary traditions, values, and its long standing gastronomic authority which all come together in imaginative flavor and irresistible combinations for one great gastronomic evening. On March 21, thousands of chefs and restaurants around the world pay tribute to French cuisine by offer their patrons characteristic and traditional French dishes. In 2017, there were 2100 participating restaurants from all over the world, 65 of which were in Greece.
Goût de France – also known as Good France – was inspired by world-renowned chef Alain Ducasse and the French Ministry of Foreign Affairs and International Development. The Athenaeum InterContinental’s Premiere Restaurant will again this year be among the selected restaurants to serve “everything French”, giving praise to French cuisine and highlighting its excellence.

The Dishes that Celebrate French Cuisine

Patrons at the Athenaeum InterContinental’s Premiere Restaurant, will have the opportunity to taste the rare flavors of French cuisine through four select dishes including – Foie gras served warm or cold with cashew nuts and wild strawberries, sweetbreads with mushroom cream and truffle vinaigrette, bass with date butter, lemon and salsify, squab with smoked beetroot, hazelnuts and bigarade sauce – while the cheese and the chocolate namelaka dessert will bring the evening to an unforgettable end. The dishes will be accompanied by a fine selection of French wines. Now… What else could anyone ask for?


Thai is probably one of the most popular international cuisines, mainly for its fusion of exotic flavors that coexist in almost every dish. Sweet, sour, salty, bitter and spicy are all essential ingredients for every Thai dish. However, the final result is lightly prepared dishes with strong aromatic components and a spicy aftertaste.

The Cuisine, Its Ingredients and The Dishes

Thai cuisine is popular across the Western world, and its obvious Chinese influences coupled with its production of agricultural products has positioned Thailand gastronomically. The main product and the cornerstone of the country's economic development is rice, with millions of tons being produced annually (approximately 30 million tons). Other major products of the country are corn, sugarcane, tapioca, soybean, wheat and sesame seed. The main ingredients of Thai dishes are fish, chicken and pork, while also common are noodles and dumplings flavored with ginger or lime.

Thai Cuisine at the Best Bistrot in Athens

Throughout the month of March, the Athenaeum InterContinental's Bistrot, will serve traditional Thai dishes with the key characteristic of carefully blended tantalizing flavor. Relish in the aromas of authentic Thai cuisine within the award-winning and aesthetically upgraded space of the Athenaeum InterContinental’s Bistrot, and savor dishes that have been ranked among the 50 most delicious in the world! Sweet potato and chicken soup, rice noodles with shrimp and vegetables, beef with jasmine rice, and coconut tapioca pudding with pineapple and mango for dessert. Indulge – guilt free!


Hot and cold buffets, salads, soups, a choice of various traditional breads, including lagana flat bread, and a great number of irresistible sweets will constitute the selections on the admittedly challenging menu for the first day of Lent.

At Cafezoe, Clean Monday is set to impress

At Cafezoe, the award-winning restaurant on the ground floor of the Athenaeum InterContinental, Clean Monday and its related gastronomic traditions are a source of inspiration for our chefs de cuisine as they create their irresistible concoctions.
Marinated seafood, either alone or with a sauce, light and refreshing salads enhanced with a selection of seafood of the day, traditional Greek fish stew and Spanish paella, plenty of olive oil, fragrant lemon juice and imaginative dishes to satisfy every palate. For the finish, the impossible variety of sweets is matched by the impossibility of resisting them: Halva in all of its variations, sesame nougat, fritters, and almond and walnut sweets are just a few of the temptations of the day.

At Café Vienna, Cafezoe, Bistrot Vienna and naturally in the room

The Athenaeum InterContinental has created special selections for all those fasting during the Lenten period which are true to tradition but lack nothing in flavour. Grilled courgettes with herbs and balsamic syrup, humus, lettuce and olives on a dark baguette roll, shrimp with fish roe salad, rocket leaves and scallions a white baguette roll, green salad with sun-dried tomato, sunflower seeds and a vinaigrette dressing, carrot-ginger soup, cherry tomatoes with scallions and barley rusks, shrimp risotto and pasta with vegetables and tomato, along with halva, make up the complete, nutritional Lenten dishes for all tastes.

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On the afternoon of 14 February or earlier if it’s more convenient, give yourself and your beloved a little treat, something out of the ordinary, a tiny taste that will make a huge impression: Come to the Café Vienna on the Athenaeum InterContinental’s ground floor, make yourselves comfortable and order the red fruit gelatine dessert with Champagne foam, or pink velvet raspberry biscuits with cream cheese and berries, or a brownie with salted caramel, caramelised pecans and a scoop of vanilla ice cream. Let the flavours take your taste buds to new heights and let the conversation drift pleasantly along, to plans without deadlines and dreams without obligations.

In the evening of 14 February climb to the stars at Première on the Athenaeum InterContinental’s terrace, sit close to one another to gaze at the Acropolis and set off on a journey of gastronomic delights with a celery root velouté soup with green apple and scallops, followed by roasted crayfish, filleted sea bass or beef fillet with mashed potatoes and sweet Port wine. Allow the flavours to flow over the palate as you relax and enjoy. For dessert, give in to the temptation of chocolate and passion fruit and remember that moments of pleasure are intervals in life that we should enjoy uniquely each time they occur.

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