Page 91 - BLUE INK 2019

the new taste

Kyriakos Mylonas, Head Chef of
La Bouillabaisse, Minos Beach art hotel
(left) and Mironas Kavalos, Head Chef
at Terpsis Cretan Restaurant
at Minos Beach art hotel (right).
Ingredients for 4 instructions Dice zucchini, red pepper, onion,
carrot. Sautee in olive oil. Add orzo pasta, stir and
• 500g prawns • Mussel stock cook for 5 min. Add 200g chicken stock. Reduce, then
• 500g squid • Bisque turn off heat. In a pan, cook prawns and squid in olive
• 1 zucchini • 500ml tomato sauce oil. Add finely chopped onion, garlic. Add ouzo and
• 1 carrot • 50g basil pesto flambee. In a pot, mix bisque, mussel stock and tomato
• 1 red bell pepper • 50g pepper paste sauce. Boil orzo in this broth. once soft, add prawns,
• 500g orzo pasta • Chopped parsley squid and mussels. Salt and pepper. Serve and finish
• 50ml ouzo • Shisso (perilla leaf) with pesto and pepper paste. Garnish with perilla and
• Extra virgin olive oil • Black peppercorns parsley leaves.

Seafood Giouvetsi

By Head Chef MIRonAS KAvALoS from TERPSIS CRETAn RESTAuRAnT

Chefs with pAssion
At any restaurant worth its salt, the back-of-the-house team works like a well-oiled machine.
Inside the kitchens and live cooking stations of the bluegr Hotels & Resorts restaurants,
talented chefs cook with passion and precision. At the helm are exceptional professionals
with illustrious careers and outstanding understanding of culinary art, serving “a contem-
porary approach on tradition, made with the best ingredients of our land,” as Dionysis Zach-
aropoulos, the new Head Chef at Life Gallery athens explains.
In addition to devising new delights and ensuring that everything works like clockwork,
these highly skilled and creatively minded Head Chefs have been called upon to implement
bluegr and Giannis Baxevanis’ new epicurean concept based on authentic Cretan and Greek
cuisine. The end goal, says Head Chef Angelos Angeloudis from Minos Palace hotel & suites,
“is to allow diners to enjoy the bounty of our mountains and our seas, and discover the di-
versity and quality of local products, which we elevate with modern techniques.”
Following extensive consultation and a specially designed training workshop, given in
February by Giannis Baxevanis and French chef Xavier Bouriot, bluegr Hotels & Resorts’
fantastic range of eateries are fully prepared to source the very best ingredients available
on the local market, utilize time-old Cretan techniques and epicurean secrets, and create
using a flavor palette that’s both nourishing and delicious – from the lavish breakfast buf-
fets to a la carte delights.

grAndmA’s secret recipes, Authentic cretAn

techniques, fresh ingredients supplied by

smAll producers: All this And more compose

the new culinAry lAnguAge of bluegr.

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