Lefteris lazarou biography sample

Despite our economic difficulties, we have 5 Michelin-star restaurants in Athens and over 50 more excellent dining venues, plus 7 or 8 more that deserve Michelin star status. This means that Greece is already fine-dining destination. Similarly, Greece is and always will be well known for its traditional cuisine, due in part to its abundance of natural resources, especially from the sea.

The Saronic Gulf, the Aegean and Ionian Seas: all of them have a very high salt content and marvellous depths, unlike the rest of Europe or the States, providing us with excellent quality seafood. Fortunately, I eat at the restaurant, which feels like home to me! But I enjoy anything that is made for me if it is cooked well, even if that is French fries…as long as they are cooked in good quality olive oil.

Greece is one large table, with room for everyone — that is what we learnt from our parents! For me, food is a liturgy, it is how I function and, around the table, you can appreciate many things. Save my name, email, and website in this browser for the next time I comment. Voice Search. Italiano English. His Restaurant: Varoulko Lefteris Lazarou is passionate about gastronomy, which is the specialty food of a particular area and the connection between food and culture.

Some examples of menu items include: Fish soup, fresh tomato, grouper, stonefish broth Greek saladcherry tomatoes, caper berries, rock samphire, red Florina pepper, feta mousse Octapus carpaccio, smoked fava beans, caper chutney, peppers, olives, black garlic Linguini grouper, minced shrimp, cherry tomatoes Black quinoa salad, mango, truffle mayonnaise.

Discover the Culinary Delights of Santorini. Best Places to Stay in Santorini, Greece. Please enter your comment! Nevertheless, it is considered one of the best chefs in Greece. When the Winch on Distomou Street in Piraeus, with him was born the kitchen of Lazaros, a cooked seafood cuisine that appeared for the first time in the menu of a gastronomic restaurant in Greece.

Lefteris section to use Greek fish and seafood, not in the pan or on the grill but to cook them.

Lefteris lazarou biography sample

From the famous peskandritsa into the squid pesto with ouzo into the Athenian salad the old recipe of Celemente in Marrying his love for fish and seafood, with the high technique, creativity and experiences from his voyages in the kitchens of the ships, Lefteris Lazarou took out of obscurity unknown and humble fish and made dishes creatively, with high cooking techniquewhich remain classics in the Greek gastronomic scene.

The most important distinction in the international field of gastronomy came inwhen he won the Michelin star -the first ever given to a restaurant with Greek cuisine- which he maintains. Greek chef. This article has multiple issues. Please help improve it or discuss these issues on the talk page. Learn how and when to remove these messages.

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