Meet the Chef
Gikas Xenakis was born in 1983 in Thebes and started his first steps in the field of cooking with his studies in Greece. This, of course, was only the beginning as he continued his cooking adventures with seminars and retraining abroad, in international cuisines. He is an award-winning Chef with participation in festivals and cooking competitions both in Greece and abroad. Boschetto and Spondi are just two of the big restaurants he has worked in, with many more following his path as a Chef. From 2013 onwards he teaches in cooking schools, helping young and aspiring cooks. He is also considered a top consultant in the field of catering in tourism companies. If anyone wants to try his cooking, from 2012 onwards he is the Head Chef at Aleria Restaurant.
Ingredients Bitter chocolate mousse 200 ml milk, 400 g (14.1 oz) bitter chocolate 55%, 50 g (1.8 oz) honey, 600 g (21.2 oz) milk cream
Ingredients for 8 servings 250 gr (8.8 oz) fresh red fruits For the dough 130 g (4.6 oz) soft butter 110 g (3.9 oz) sugar
Ingredients 1 kg pork shoulder 1 medium-size onion 2 celery sprigs 1 garlic clove 1 medium-size carrot 250 g (8.8 oz) pre-boiled chestnuts 200 g
INGREDIENTS For the vanilla cream 750 g (26.5 oz) milk 180 g (6.3 oz) yolks 150 g (5.3 oz) of sugar 65 g (2.3 oz)
Pork fillet in a crust of spices and evlogia Peach spread with Lime aroma, celery root puree and rosemary sauce.
Ingredients for 4 servings 4 pork tenderloin fillets 12 slices of smoked bacon Mixture of spices 1 Tbsp. fennel seeds, crushed 2 Tbsps. dried coriander
Tart with cream anthotyros (flowery cheese), honey and cinnamon, evlogia Strawberry jam and crispy rusk for base
Ingredients for 6 servings 400 g (14.1 oz) Evlogia Strawberry jam For the cream 850 g (30 oz) anthotyros (flowery cheese) 300 g (10.6 oz)
Stuffed turkey with livers and rice, glaze evlogia Peach spread with Lime aroma and gravy with tarragon
Ingredients for 6 servings 1 turkey, about 3 kg (6.6 lb) 500 ml (2 cups) dark meat broth 2 dried onions cut into thick slices