Egg is the new black

I hadn't fully realized how much I like eggs. 

As a Greek, raised by grandma, when I think of eggs, almost automatically remember 
my daily over-proteined brunch (the Spanish call it "merenda"), 

with one raw egg, scrambled in a pot with sugar and cocoa powder. 

A thick cream, so sweet and greasy I couldn't swallow. 

Everytime the pot should end, though.

Most restaurants I visited those last months 

had an egg version on their menu- starter, salad or first plate. 

Combined with chives or anoints, salmon or even truffle, 
egg can be the perfect canvas for a chef, 

and at the same time a hyper cheap material for the restaurant owners. 

Mayonnaise, tortilla de patata, oeuf poche benedicte, eggnog, 

or just boiled for 4 minutes with extra pepper - egg can make a rich meal. 

By all means. 

 The photo depicts the reason why I do like them so much. 

Fried in pure butter, with potato chips, thyme, black pepper and salt. 

 And in my case, chef made. 

Special thanx to Alexandros Papandreou, 

who after a 5-hour step- by- step-recipe photoshoot 

was still willing to continue cooking just because we were hungry. 

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