Dissertation anglais

Gandy Raphael                2ndSMP1                                                due for 20/05/2019

During Easter holidays, I went with my best friend Maxime in Athens where we spent five days. Greek food is well known for its healthiness and we were looking forward to taste it. Plaka is one of the most beautiful area because of its shopping streets always crowded and with its majestic orthodox church.

We found a typically Greek restaurant “the Tzitzikas kai Mermigas” with a smashing panoramic view on the Acropolis. The waiters were friendly and we sat outside on the terrace. It was 7 PM and the sun was slowly setting down.

The waiter recommends us one menu. It was the most complete menu I ever seen. The meal constated of an entrance of traditional salad followed by five original and appetizing main courses and finally they proposed a magic dessert that we will discover at the end of the meal. I was so convinced by this choice that I chose without letting maxim retort. He exclaims “It seems to be a good proposition. So, we will take a menu for two please”. The Waiter answers “With Plaisir sir. The dish is accompanied by a typical alcohol which is produced just in our country. It is called Ouzo”. He serves us a small amount of alcohol in small crystals glasses called shot. It announces nothing very reliable but Maxime glances at me suspiciously and catches the glass of a firm hand and swallows the contents completely. I’m impressive. But I want to intimate him and I drink the entire shot as fast as he does just like a competition. We face each other without moving. But I feel the liquid running down my throat and start coughing. “It is revolving” I say.

When suddenly come 3 Waiters on our table and present the dishes. “To dull your taste buds, we have a marvellous Tzitzikas salad which is a variety of ten fresh-cut vegetables, anthotiro cheese from Amfilochia and manouri cheese from Falani with a mustard vinegret dressing. On your left you receive the Trilogy of grilled mushrooms which are portobello, plevrotous and white mushrooms with white balsamic vinegar pickled on honey and thyme. On your right are Mermiga’s small pies. They are handmade pastry with mizithra cheese and fresh aromatic herbs. We deliver us the three small dishes and we will continue with three mains specialities of the restaurant based on meat. First at all we prepare Kagianas called alliotikos. This is an egg sunny side up, oil rusk from Kithira, smoked pork from Mani yogurt and fresh tomato sauce with Santorino then you have a pork fillet wine sauce and capers served with aubergine and potato mash and at least Mastihato which is a chicken fillet served in a “kadaifi” pastry nest with Chios mastic sauce and bacon.

The portion are really gigantic but the divine smell that flows from the dishes make me forget this detail and I rushed to the salad. I take a deep breath and I revel in this savoury mix of sweeten-salted that give the soft cheese and the pomegranate juice. Maxim is also confused by the combination of flavour. The aromas emanating from the plate are just sensational that we forget the other dishes. The Trilogy of grilled mushrooms was a discovery for my friend because he didn’t used to eat mushrooms. He looks afraid but as he swallows the first bite, I cannot stop him. He devours one of each smoked mushroom melting under the tongue and the way he relishes each ingredient occurs him an unutterable enjoyment. The second dish doesn’t have a beautiful appearance but when I crunch it, I feel the gristly pie scented with fresh aromatic herbs and inside the piece my tongue touched a creamy and warm mizithra cheese that isn’t salty. This mix is once again a real yummy discovery. These three dishes based on vegetables and cheeses have aroused my taste buds and I was exciting to show the dish of meat. The portion of pork is covered with a golden egg and all these ingredients are bathed in a succulent sauce of oil from Kithira and fresh tomato. Then the pork fillet just like the chicken filled melted in mouth because they have steeped a long time in aromatic sauce. It is funny to look at Maxime face during the meal because the wine sauce drips from his mouth. I notice that he delights.

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