The renowned French culinary school École Ducasse offered Thessaloniki a taste of its gastronomic philosophy through a two-day masterclass titled Street Food Evolution, led by executive chef and director of education Julian Mercier. Marking his first visit to the city, Mercier shared insights from his 25-year collaboration with legendary chef Alain Ducasse, highlighting how classical technique can coexist with innovation, sustainability and local identity.
Speaking to Voria.gr during live cooking demonstrations on the opening day, Mercier underlined the growing importance of local and seasonal ingredients. To help the Thessaloniki audience connect with the concept, the recipes presented were adapted to Greek ingredients and reflected the city’s well-known affection for spices and bold flavours.
“Local food, local, seasonal ingredients and the emphasis on the best possible management of raw materials to avoid food waste is one of the most important trends of our time,” Mercier said, and added: “We always return to our roots, sometimes we feel strong, alone, but we always return to our roots.”
Mercier also expressed his eagerness to explore Thessaloniki’s culinary scene, saying he favours traditional eateries as the best way to understand a city’s authentic food culture. He noted: “We have to be open-minded, things are changing quickly, the way we eat is changing, people don’t eat the same things they ate ten years ago. We now manage our products differently, resulting in less waste. If we chefs don’t do it, how are we going to ask people at home to do it?”
The educational programme, which concludes on the second day, focused on the creative, modern evolution of street food, examining international and local trends, techniques and flavour combinations. Dishes presented reimagined street food through a fine-dining lens, including milk bread with marinated cauliflower and leaf seasoning, breaded with chilli seasoning and aromatic rice, monkfish and shrimp fishcakes with saffron and spicy yoghurt, and even an unexpected pairing of apple and mackerel in a tartlet. Participants also picked up practical cooking tips and subtle technical details that elevate the final result.
The masterclass was co-organised by AKMI and Gastronomy Essentials, in collaboration with École Ducasse, reflecting a 15-year partnership between the institutions. During the event, Mercier was honoured by AKMI for his long-standing contribution to promoting Alain Ducasse’s culinary philosophy. Representatives of the Greek school noted Thessaloniki’s strong gastronomic identity, adding that initiatives like this introduce new trends while enriching the city’s already vibrant food culture.
By Maria Mathiopoulou – adapted from Greek by Vassia Barba
Dining and Cooking