Seminar’s Philosophy
It’s about the creativity of dishes that overcome in meaning and taste the common “styling dish”. Creative dishes that are approachable in terms of taste, image and price, using seasonal ingredients and contemporary cooking techniques. The techniques to be presented will focus on the taste and texture. Attending this seminar, you will learn easy and useful techniques applicable to your cooking methods and recipes.
Dishes to be presented
Day No 1 / 4 starters
- Meatballs with tuberosus puree and fresh truffle
- Smoked eel rolled up with kantayfi, stamnagathi (Cretan vegetable), entamame beans, green apple and bacon vinegrette
- Moussaka with artichoke béchamel sauce
- Feta wrapped in “tinfoil”
Day No 2 / 4 main dishes
- Chicken “pastitsada” with Gnocchi of gruyere cheese
- Traditional meatballs made of octopus in tomato sauce with spit peas and caper chutney
- Duck thighs braise with traditional spaghetti (“makarounes”)
- Pain feuilleté
- Small sweets with lemon cream, strawberries, strawberry sorbe and chocolate sauce
About the chef
Dimitris Dimitriadis, an experienced chef, has been cooperated with Michelin awarded restaurants ( Cibus, Hytra, Nabucco) and with the well-known Danish “Noma”. As a Mediterranean cuisine lover, the last two years is the chef of Artisanal in Kiffisia. He has been awarded with the “Toques d’ or” five times and he has presented his own recipe at the TV Show “Master Chef”. Also, this summer he undertake the cuisine of Artisanal Restaurant in Mykonos.
