Prekas’ Risotto
I have decided to create a risotto using a legendary fruit of the island of Syros: salted capers. Huge and crispy with a never-ending taste, these wild capers are a unique delight – they contribute to this simple dish in which the freshly produced ingredients really stand out and speak for themselves. The mixture of these ingredients, combined with a sour local olive oil, is the perfect mix to accomplish the perfect “Greek Odyssey of pleasure.”
Place 4 tbsp of olive oil and the lemon (diced) into a large pan and warm. Add the “rice,” turning it in so that the oil mixes with the rice. Pour 300 ml of the hot water (and let it dry), and then repeat this operation in the time required to absorb the litre of hot water with saffron. During cooking, drop in 50 g of the capers. When the rice has finished cooking, add the remaining capers (full) and the last 4 tbsp of olive oil. You can serve it hot or at 30°C – Greek warmth!
Nico Kenedi
French – 35 years old Nicolas was born "consumed by gourmandise". Growing up in France, Nicolas has always had an innate love of fine cuisine… from the evocative sounds and smells of the local market and the rustic home-cooking of his mother to his first 3 Michelin Star experience at the tender age of 7, he began to frame his unique taste for perfection with a forever rebellious (French) spirit ! Obsessed with the finest products in the world he directs his life with the ultimate food discoveries. A successful voyage means extraordinary food moments…what better way to experience the underlying heart and spirit of a city than through a hidden gem of a local restaurant or enjoying haute cuisine at a top-end establishment? A passionate cook at home with a collection of more the 600 culinary books , Nicolas is a true epicurean sharing his passion with friends and his two adorable children ‘Arthur (1)’ and ‘Gaspard (4)’, destined to follow in Nicolas’ footsteps and carry on the family tradition of a passion for cuisine.