Cuisine Actuelle completes a food Odyssey of the Cyclades
11 SEP
Friday 11 September - Marketing Greece
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Cuisine Actuelle completes a food Odyssey of the Cyclades

Leading French food magazine Cuisine Actuelle dedicated 10 pages to Greek food in its September-October issue following a visit to Mykonos and Tinos, declaring that the master chef of Greek food is Mother Nature herself.

Extolling the virtues of Greek food as simple and time-honoured, the bi-monthly magazine (146.000 circulation) interviewed islanders to produce a “delicious Cyclades Odyssey” of Greek food. As the article announces “inventive and sun-kissed, always close to nature, Greek cuisine shares all the aromas of the Mediterranean.”

Each village and location has its own variations, it tells its readers, with the country boasting 136 types of Greek cheese! Visiting both Mykonos and Tinos, it describes the extraordinary aromas of the herbs, olive oil and intense-flavoured lemons and celebrates the simple pleasures of the Greek salad, char-grilled octopus and taramosalata.

The article profiles fish-tarverna owners, bakers and fishermen and interviews renowned Greek-French Dina Nikolaou, owner of the Evi Evane restaurant in Paris. It concludes with a mouth-watering recipe for Seafood kritharaki (orzo).

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 Cuisine Actuelle completes a food Odyssey of the Cyclades
11 SEP
Friday 11 September - Marketing Greece
Share this story:

Cuisine Actuelle completes a food Odyssey of the Cyclades

Leading French food magazine Cuisine Actuelle dedicated 10 pages to Greek food in its September-October issue following a visit to Mykonos and Tinos, declaring that the master chef of Greek food is Mother Nature herself.

Extolling the virtues of Greek food as simple and time-honoured, the bi-monthly magazine (146.000 circulation) interviewed islanders to produce a “delicious Cyclades Odyssey” of Greek food. As the article announces “inventive and sun-kissed, always close to nature, Greek cuisine shares all the aromas of the Mediterranean.”

Each village and location has its own variations, it tells its readers, with the country boasting 136 types of Greek cheese! Visiting both Mykonos and Tinos, it describes the extraordinary aromas of the herbs, olive oil and intense-flavoured lemons and celebrates the simple pleasures of the Greek salad, char-grilled octopus and taramosalata.

The article profiles fish-tarverna owners, bakers and fishermen and interviews renowned Greek-French Dina Nikolaou, owner of the Evi Evane restaurant in Paris. It concludes with a mouth-watering recipe for Seafood kritharaki (orzo).

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