OLYMPE
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Jars bursting with Turkish delight and olives, large moussaka dishes, a pot in which stuffed peppers are simmering... here we are under the olive trees! Agob, who has been present at Les Halles for seven years, welcomes us generously and introduces us to his cuisine with Greek and Mediterranean influences (he is of Armenian origin). We let ourselves be tempted by the gratin of his invention, Agob's gratin, as he calls it with a smile. His stand is his kitchen, and his stalls are filled with popular dishes and other less known recipes. We stock up on honey, hummus, olive oil, beer and wine, and leave having learned the specificity of Greek-style loukoums.
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