coastal french cuisine
presented by le cordon bleu trained
chef arie pavlou
Coastal French Cuisine
Cypriot Born Chef - French Trained - Mediterranean Flair
Eté is everything you long for in a restaurant tucked away in a quaint spot in The Mill Center in Water Mill. Transformed by Interior Designer Karen Gorman to reflect an understated chic and comfortable style that transports you to the coast of France. This unpretentious dining experience celebrates food and wine in a setting for all the senses yet does not compete with the flavors.
Chef Arie, inspired by his Cypriot heritage, formal training at Le Cordon Bleu in Paris and his years working under Two Star Michelin Chef Philippe Da Silva in Provence, presents cuisine reflective of this coastal style that is nothing short of a culinary delight. Longtime customers can still indulge in his classic dishes such as escargot, striped bass with champagne truffle sauce and his own dry aged steaks. Of course Chef Arie’s menu includes many mouthwatering vegan and vegetarian dishes driven by altering his favorite recipes for his vegetarian wife.
Forget overdone and overproduced menus. Come enjoy this celebration of flavors and the respect for individual ingredients that allows you to truly experience your meal.
Live life deliciously.
5J 100% acorn-fed Ibérico Jamon
An exquisite delicacy for the discerning palate
Inspired by Willy Wonka's "three course dinner chewing gum" Chef Arie brings his Le Cordon Bleu training behind the bar! He enjoys playing with food & spirits to create cocktails, such as our infamous Truffle Martini with fresh shaved seasonal truffles that "drinks like a meal". Don't miss his Smoked Cherry Maple Old Fashion with his house-made maraschino cherries seen here"up in smoke" on his handmade wood tray.
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