I hosted a secret/private dinner at the ground floor of member’s club, Salon de Bricolage. There was a large communal table and an open plan kitchen. The dinner was open for 15 people and it was by reservation only. The idea of strangers, sitting altogether and enjoying a meal in such a unique place is something very common in other European cities but in Greece it is not so common and it is a concept I am developing for the past few years. It was a good trial for my future ‘Supper Club’. I prepared a 4-course menu. As a starter I made pumpkin soup with homemade croutons, followed by a salad with spinach, Roquefort and walnuts. A lemon sorbet was served to clean the pallet and prepare the taste buds for the main course which was Ossobuco a la Cipriani with carrot puree. For dessert I made a chocolate fondant with orange and passion fruit.