The Cyprus Junior National Culinary Team brochure 2022

presents LAND & SEA menu

THE CYPRUS JUNIOR NATIONAL CULINARY TEAM 2022

From an island whose horizon meets a blessed terrain, comes a feat of gastronomy created by the Cyprus Junior National Culinary Team.

Playing on the flavours of their native land and sea, while incorporating elements from the wider region, Cyprus’ young culinary professionals lay a table for a menu executed with passion.

Celebrating the marine realm, the starter is a symphony of sea bass, king scallops and lobster, paired with earthy bergamot, kohlrabi, beetroot and xynomyzithra cheese.

A homage to the land, the main course reimagines chicken, contrasting lighter and darker meats with the purity of morels, zucchini and the island’s famous potatoes.

Dessert closes with a crescendo of indulgence. Rich caramel and milk chocolate partner with tropical fruits to yield a bravura of singular tastes, aromas and textures.

CYPRUS JUNIOR NATIONAL CULINARY TEAM

CONSTANTINA PAPAIOANNOU Team Member

MARIOS KARAGIORGIS Team Member

VALENTINOS MICHAEL Team Manager

KIRIAKOS MALEKKIDES Team Captain

GEORGE VOSKOU Team Member

MARINA MESIMERI Team Member

DANIEL SPANOS Team Member

CHRISTOS PAPADOPOULOS Team Member

MARIOS ALEXANDROU Team Member

MAIN COURSE

Corn-Fed Chicken Breast Stuffed with Morels and Topped by Rice Balls

Thigh and liver croquette; Mushroom flan; Mashed potatoes with chives; Zucchini purée; Chicken jus

STARTERS

Pan-Seared Cured Sea Bass with Lemon-Scented Crust

Tart of sea bass tartare, Sautéed king scallop with cabbage leaf and bergamot condiment; Compressed kohlrabi topped with xynomyzithra cheese, Beetroot purée, Lobster bisque

DESSERT

Caramel Mousse with Milk Chocolate Brownie

Caramélia crémeux with peanut crunch base; Passion fruit and pineapple chutney Served with mango passion sorbet and vanilla savarin

THE CYPRUS JUNIOR NATIONAL CULINARY TEAM WOULD LIKE TO THANK THE FOLLOWING SPONSORS FOR THEIR VALUABLE SUPPORT

We would also like to thank the following sponsors for the design and production of this brochure