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In the scope of the events dedicated to Europe Day 2019, the Embassy of Lithuania in Armenia organized a tasting event on May 22, where chefs from Lithuanian restaurant Vila Komoda offered experimental dishes at Choice, a newly opened restaurant in Yerevan.
This year the holiday holds a special meaning for Lithuania, because the country is also celebrating the 15th anniversary of joining the European Union. Lithuania takes prides in its unique dishes, and for the Europa Day, the embassy chose cuisine as the feature to represent the country.
Izolda Bričkovskienė | Image by: Mediamax
The courses were not classical national dishes, but modern, experimental food. Chargé d’Affaires of Lithuania to Armenia Izolda Bričkovskienė told the guests that her country is famous for cepelinai or zeppelin (potato and meat dumplings) and the pink soup (cold beet soup), but those were not included in the courses: the function was aimed at introducing people to the modern Lithuanian cuisine.
Karolina Viciute Meide | Image by: Mediamax
The chefs arrived from Vila Komoda, which is in the city of Palanga. Director of the restaurant Karolina Viciute Meide and her husband, chef Martynas Meidus, presented the dishes to the guest and explained how they were made and which products were used.
Karolina Viciute Meide told GastroVino.am that Vila Komoda has a different style: they cook with fresh Lithuanian products, combine various cuisines for their dishes, and even use their grandmothers’ recipes. They want people dining at Vila Komoda to recall the taste of dishes they ate in childhood. Their work is appreciated, as Martynas Meidus gets included in the list of 300 best chefs by The Best Chef Awards.
Martynas Meidus | Image by: Mediamax
The Vila Komoda chefs prepared three courses and a dessert for the event. The first course was Chicken Liver Pate, a recipe of the chef’s grandmother.
Image by: Mediamax
They served traditional brown bread, which they bake every morning at Vila Komoda, with blueberry jelly (also traditional). Lithuanians, as GastroVino.am learned, love to pick berries in free time.
The second course was prepared entirely from tomatoes. They used kilograms of the product and got almost everything out of it, even oil, jelly and water.
Image by: Mediamax
For the third course the chefs prepared a tongue, and for dessert, they served ice-cream with brown Lithuanian bread. They came with the idea as a way to avoid food wasting.
Image by: Mediamax
Choice restaurant was selected by Izolda Bričkovskienė, who likes the atmosphere and service of the place.
Khachatur Oksuzyan | Image by: Mediamax
Director of Choice Khachatur Oksuzyan told GastroVino that although they just opened, Ms. Bričkovskienė had dined at their place twice. The official opening is yet to take place, so this is the first event organized by Choice. Serving such distinguished guests is a big responsibility for the staff, Oksuzyan said.
Amalie Khachatryan
Photos: Emin Aristakesyan
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