Arnaud Bignon au chocolat.

It was the first time I burrowed in a Michelin star awarded kitchen. A Wednesday morning I drove up to Spondi and participated to one of the cuisine lessons that take place weekly. Chocolate was the theme, so the motive was strong enough. 

Impressed by the utensils, the accurate moves of the chef, Arnaud Bignon and his marvellous technique that made everything look so easy. Simple food steps.

A three course menu based on the magical, brunette substance- dark chocolate. 

The chef  used it mainly as a spice, to give a pint of sweet flavor in a green apple- roka salad and then to underline the soft texture of a boeuf, filling a won ton dough ravioli. Shiitake mushrooms in a light broth were swimming all around it. Delightful. 

Dessert was a masterpiece, consisting of  six different mixtures and compounds. So complex taste. Chocolate sablé pâte, meringues in straw shape, chocolate ganache, crispy rice, lemon confit, matcha chiffon.  

After the masterclass, the menu was served in a luxurious table were the students enjoyed the blessing of eating and drinking. Every lesson costs 70 euros and it includes 3 hour tutoring, the recipes and a full meal. The classes are mainly in french or english. For further information you can call 210-75.64.021. 

Here you can read the article in greek.

"Sunny" Gourmet 2011

New Greek Cuisine, promising chefs, simple ingridients. 

In simple words, what we want to eat in greek restaurants. 

A tribute interview with the chefs that participate at Sani Gourmet Festival is published on the next Γαστρονόμος that is out Sunday coming. 

Down in the kitchen.

Last week I entered the kitchen of a prestigious restaurant. 

Tutoring was the reason.

An honoured chef, some chic francophone ladies craving for learning and a three course menu, based on chocolate.

True pleasure.  

Guess where I was...

So many utensils, so little time to clean them

Coming up posts referring to the glorious menu and extra photos

A magical substance

 

Trying to make a complete guide to brown sugar, today I visited supermarkets and food shops to collect the different types and brands . 

When I finish my research,  I will be able to reveal the secrets and understand its multiple uses. For now, I will just whisper Mary Poppins' sweet lyrics

"A fullspoon of sugar, makes the medicine go down, the medicine go down".

Our Sping issue.

"Glykes Istories" vol 10.

We love Spring and this is how we show it.
Fresh, light, colorful pages with more than 60 recipes.
 I already love it.
What about you?

Delicate little thing.

Sunday is a really dull day, unless it includes cooking or a war scene taking place next door or daily news about nuclear explosition. Today lived up to my expectations, unfortunately. Little can we do when these happen, although the small tiny things sometimes make the difference.

Greek saffron does make a difference. In Kozani, a bunch of farmers are collecting with bare hands one-by-one those purple flowers growing in endless hectars. Each one gives less than ten scarlet stamens, what we call saffron (krokos, in greek). 

Four of these slim and meager threads are capable of converting one litre of water to dark yellow broth and dye rice grains golden. 

Risotto ai funghi e saffron for dinner.

Berlin is for (asian) lovers.

Continued from the previous berlining  post

Our first night in Berlin we decided to eat at a famous- although hidden- place, named Pan Asia, at Rosenthaler Str. 38. For the girls who do not easily try other countries' cuisine was a challenge. For me, an asian dinner and some fresh sushi, was just heaven.  

Shrimp dumplings, chicken satay with peanut sauce and cucumber salad,  maki sushi, fried rice and hot curry noodles and (although they still do not know that they have eaten) me-kong duck, delicious and soft. 

 ps. Minimal style, young customers, good quality of food- an absolute value for money. I will return for sure. A litlle slow motion service, but gentle and polite. If you are a late-at-night-eater, reservations won't be needed.

Berliners.

Few months ago I visited Germany for the very first time.  It was a long weekend to Berlin with my beloved erasmus roomates, two beautiful sicilian ladies, Federica and Serena. Little did we knew about the city, I tried to "spot the hot" while on the flight concentraning to my Time Out guide.

We had major problems because of the really bad weather Europe was facing, flights were three hours delayed, temperature at - 5 C and a really rude girl at the reception of our hostel. However, we had the time of our lives, laughed a lot, danced at the street, made snow angels, drunk hyper cocteils, sang live at Sony Center with a great audience, took milliards of photos, walked till dawn,  and of course ate some awesome food, which I still find hard to believe.

This post is for my friends, sere y fede, las amigas italianas de Espana and pretzels that we mostly enjoyed.

Next, some posts about Berlin's eat about. 

To be continued...