The Cyprus National Culinary Team brochure 2022

presents

TERRA MARIQUE

menu

Taking their cue from their island’s elemental landscape, the Cyprus national culinary team bring to the table a menu merging the bounties of land and sea.

In the same way as sun-ripened fields yield their harvest, and as richly as Mediterranean waves teem with marine life, the island’s culinary professionals have created an epicurean vision in three courses.

United by inventive accents from Mediterranean, European and Asian cuisine, the starter features a choreography of turbot, oysters and razor clams.

From brine to meadow, the main course follows, with variations on veal, seductively paired with black truffle, foie gras cream and the island’s world-renowned potatoes.

Culminating in pure, confectionery decadence, the dessert lays siege to the senses with a medley of white chocolate, cream cheese and berries, closing on a bright and luscious note.

CYPRUS NATIONAL CULINARY TEAM

SOTIRIS IORDANOU Team Member

STAVROS SOTIRIOU Team Captain

THANASIS CHRISTOU Team Member

CONSTANDINOS EVGENIOU Team Member

PANIKOS NEARCHOU Team Manager

LIA MANGI Team Member

CONSTANTINOS CHRYSOSTOMOU Team Pastry Chef

NIKOLAS ANASTASIOU Team Member

TASOS NIKOU Team Member

PANAYIOTIS VASILEIOU Team Member

STARTER

Turbot Cooked in Kombu Emulsion

Zucchini purée flavoured with basil; Razor clams in light green curry sauce; Turbot mousseline with crust of local black olives; Infused oyster and caviar sphere; Warm little gem salad topped with razor clams and miso mayonnaise

MAIN COURSE

Slow-roasted Strip Loin of Veal with Aromatic Butter

Variation of onions; Pâte rissole stuffed with braised veal cheeks; Terrine of Cypriot potatoes flavoured with black truffle; Glazed morel filled with foie gras cream; Ragoût of organic quinoa; Veal jus

DESSERT

White Chocolate and Cream Cheese Mousse with Raspberry Gel

Red fruit sponge and glazed mixed forest fruit crème; Warm vanilla and white chocolate cake filled with raspberry compôte; Lychee sorbet; Salsa of marinated red fruits

THE CYPRUS 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