At Màloma restaurant, Chef Georges Athanassopoulos’ cuisine expresses itself through a pursuit of balance, precision, and aromatic depth. In a recent video, he shares his vision of a pairing between OSAN Verbena - Turmeric and one of his creations: delicately smoked amberjack, built around citrus notes.
From the very first impression on the palate, OSAN Verbena - Turmeric reveals a vibrant acidity that awakens the senses. This initial attack echoes the structure of the dish. Verbena brings a vegetal, herbal dimension, while turmeric settles into a warm, subtly spicy finish.
“What’s interesting with OSAN VC is that the lemony verbena and the turmeric bring a touch of smokiness from the turmeric at the end of the palate, and in fact an attack at the beginning of the palate with acidity,” explains the chef.
At Màloma, OSAN Verbena - Turmeric does more than accompany the dish: it becomes a natural extension of it.