Alexandre Ciriello in Croatia (Korčula) for a four-hand dinner.

We are delighted to share with you an exceptional moment that recently took place on a beautiful Croatian island: a four-hand dinner orchestrated by our chef Alexandre Ciriello in collaboration with the talented chef Marko Gajski of the Michelin-starred LD restaurant. This event is part of JRE Croatia’s “Chefs at Sea” initiative, which aims to celebrate gastronomy through creative collaborations between chefs.

This exclusive dinner took place in an intimate setting, bringing together just ten guests and offering a personalized, immersive experience. Guests were treated to a series of refined dishes, beginning with a delicate amuse-bouche created by Chef Gajski. The evening continued with innovative creations, such as sea bass nigiri and shrimp tartare coated in coconut milk, harmoniously blending Croatian flavors with Alexandre’s creative touch.

One of the highlights of the evening was Alexandre’s signature dish, featuring our famous Chaumont-Gistoux tartlet made with blue crab, sea urchin, and caviar, all served with a beurre blanc sauce infused with notes of dried black lemon. This dish impressed the guests, showcasing both chefs’ expertise and passion for fine dining.

Beyond the dishes, this collaboration allowed the chefs to share their philosophy on cooking, highlighting the importance of flavor balance and the art of hospitality. Alexandre expressed his admiration for the richness of Croatian culinary culture and his enthusiasm for working alongside a chef as accomplished as Marko Gajski.