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Greek Cuisine ma ga z i n e

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he secret to great food is quality. After years of fast food culture, national, or ethnic as some may call them, cuisines are gaining momentum, while emphasis is being put on authentic products that can enhance the flavor of traditional dishes and the overall experience of the client. Consequently, the geographical origin of each ingredient can have a huge impact on its characteristics –a notion that convinced the EU introduce PDO, PGI and TSG products. In addition, the reappearance of some “forgotten” varieties, have made a strong impact on the gastronomic scene, prompting restaurants all across the globe to invest in original flavors. Enter, restaurants in major cities that promote a more creative side of the Greek gastronomy based on authentic, top-notch products from the Greek land; and at the same time acquaint an international clientele with lesser known foods that grow in the country. “I am part of a generation of chefs that grew up in Greece, with quality Greek products, which

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2 we cannot easily find abroad. That's why in many cases, we try to import them,” argues Manos Makrygiannakis, chef & owner of the acclaimed “Philema” in Brussels, Belgium. “Greece does not produce only olive oil –albeit of excellent quality. People need to discover and taste all the different, unique products that come from there.” And now that Greek cuisine is having a moment, authentic ingredients coming from Greece are of paramount importance for making it better known and loved. “We love the Greek earth and all the richness of products that we can get from it. In a country that there is

Greece is home to more than 100 PDO and PGI products, as well as many other foods that are unique to its land sunshine 10 months a year and surrounded by the Mediterranean Sea, there is a vast amount of ingredients to drive inspiration from,” explains Andreas Labridis, managing director and co-owner of “Opso” in London, UK. As to how restaurants are helping spread the real Greek gastronomy to customers that sometimes are reluctant to try new, distinct flavors, the answer could lie in the chefs' willingness to adapt certain dishes as per the tastes and dietary habits of the countries they are located. Constant Mentzas, owner and chef at “Ikanos” restaurant, a Montreal staple, believes that “there is a worldwide curiosity about food and the proliferation of information has opened the world to many new types of cuisine. I think that Greece is definitely part of this movement. I think with Greek cuisine we are on the verge of seeing a boom similar to the one we have seen with Spanish cuisine not too long ago.”

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Chef Mentzas at Ikanos in Monteal creates unique dishes

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Greek delicacies feature prominently at Philema, Brussels.

3 Opso in London tries to create a modern take on Greek food.

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018