200g veal liver
10ml olive oil`
semi-coarse salt to taste
black pepper to taste
50g grape jelly
50g Tsalafouti Roumelis (soft traditional Greek white goats’ cheese)
Chop the liver into pieces on a wooden chopping board. Marinate with salt, pepper and rosemary. In a non-stick pan warm up the olive oil and lightly sauté the liver. Place on a shallow plate, and add the grape jelly and the tsalafouti.
He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.