Born in 1952 to a father who worked as a ship-chef, Lefteris Lazarou, never thought of following a different path. When he was 15, he started working with his father in ship kitchens during the summers. He travelled around many countries and worked with their national cuisine. In October 1987, he opens Varoulko where he has been creating seafood plates made entirely of ingredients he comes upon daily, as he wanders through the various markets.
Lefteris Lazarou
ONE michelin star
dessert list
Absolutely decadent with warm rich runny center and so chic. For chocolate lovers who want to eat like the French.
Chocolate Valrhona: GRANDS CRUS BLEND GUANAJA 70%
BLEND: Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.
35 £
Chocolate Valrhona: GRANDS CRUS BLEND GUANAJA 70%
BLEND: Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.
35 £
Deliciously crisp, puffy, and perfect eclairs filled with chocolate or vanilla pastry cream
Chocolate Valrhona: PASSION FRUIT INSPIRATION
PROCESS: Inspiration is made from processed fresh fruit of the very finest quality, whose intense color and flavor combine wonderfully with the unique texture of cocoa butter. Despite its very simple composition, Inspiration is a revolutionary product whose design required highly complex technical solutions. Inspiration contains no artificial color or flavor.
23 £
Chocolate Valrhona: PASSION FRUIT INSPIRATION
PROCESS: Inspiration is made from processed fresh fruit of the very finest quality, whose intense color and flavor combine wonderfully with the unique texture of cocoa butter. Despite its very simple composition, Inspiration is a revolutionary product whose design required highly complex technical solutions. Inspiration contains no artificial color or flavor.
23 £
Start your morning with a cup of this aromatic drink and the day will be filled with new pleasant sensations.
Chocolate Valrhona: NYANGBO 68%
ORIGIN: Southern Ghana is also home to one of Africa’s finest cocoas. Between the beaches of the Gulf of Guinea and Lake Volta, Ghanaian farmers cultivate warm, sunlit lands regularly doused with tropical rain, nurturing the beans which go into the Nyangbo Grand Cru single origin.
12 £
Chocolate Valrhona: NYANGBO 68%
ORIGIN: Southern Ghana is also home to one of Africa’s finest cocoas. Between the beaches of the Gulf of Guinea and Lake Volta, Ghanaian farmers cultivate warm, sunlit lands regularly doused with tropical rain, nurturing the beans which go into the Nyangbo Grand Cru single origin.
12 £
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Absolutely decadent with warm rich runny center and so chic. For chocolate lovers who want to eat like the French.
Chocolate Valrhona: Amatika 46%
PROCESS: Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavors and textures and a great way to unleash your creativity.
45 £
Chocolate Valrhona: Amatika 46%
PROCESS: Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavors and textures and a great way to unleash your creativity.
45 £
Deliciously crisp, puffy, and perfect eclairs filled with chocolate or vanilla pastry cream
Chocolate Valrhona: Amatika 46%
PROCESS: Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavors and textures and a great way to unleash your creativity.
23 £
Chocolate Valrhona: Amatika 46%
PROCESS: Amatika 46% combines the sweetness and creaminess of almond with the aromatic potency of Madagascan cacao. Unparalleled taste and texture to meet the needs and creativity of pastry chefs and artisans the world over. An outstanding plant-based ingredient, Amatika makes vegan pastry-making easy, delicious, accessible and ethical, offering you a vast range of potential flavors and textures and a great way to unleash your creativity.
23 £
Start your morning with a cup of this aromatic drink and the day will be filled with new pleasant sensations.
Chocolate Valrhona: BAHIBE 46%, GUANAJA 70%
BLEND: Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.
12 £
Chocolate Valrhona: BAHIBE 46%, GUANAJA 70%
BLEND: Guanaja is a subtle blend of cocoa aromatic profiles typical of Trinidad, the Dominican Republic, Jamaica, Ghana, Côte d’Ivoire and Madagascar. These profiles are blended to obtain Guanaja’s unique and consistent flavor, which is both bittersweet and elegant. This blend, impeccably produced since 1986, is a showcase for genuine prowess and skill.
12 £
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