The talented and multi-awarded Chef Sotiris Evangelou has been delighting with his mouth-watering repertoire in Greece and abroad for several years now. With an apprenticeship alongside the leading name of French cuisine, Alain Ducasse, and training at various hotels and restaurants in Monte Carlo, Provence, Paris and Hong Kong he now holds the position of Executive Chef at the Hotel Grande Bretagne.
Chef Evangelou believes in authentic Greek cuisine using healthy and fresh raw materials, with a focus on outstanding taste. Based on his international and domestic experience, his creations reflect the richness and abundance of Greek gourmet products. His genuine enthusiasm and undeniable talent make his dishes a true delight.
Season the meat and pass it through high fire in a pan with some olive oil until golden. Put it in the oven for 30 min.
At the same time peel the celery root, cut it in cubes and boil. When ready put in blender with some milk, butter, salt and pepper until smooth.
Sauté the apples which we have peeled and cut in small cubes along with the raisins which we have put them in brandy for some time.
Put the cutlet in hot plate, place the mashed celery root aside and garnish with the apple cubes and the raisins.
Sprinkle with the it’s gravy and serve immediately.
(from Certified Sommelier of Grande Bretagne Evangelos Psofidis)
We could pair the baby pork cutlet with a red wine made by the indigenous grape of the region of Nemea in Peloponnese, Agiorgitiko. A grape variety that gives wine with soft tannic character, aromas and flavours of red fruit balanced by refreshing but not aggressive acidity. The use of oak will add a sweet spicy character to the wine expressed with aromas and flavours of cinnamon and vanilla.