Prekas Risotto
It was seven years ago that I first set foot on the fantastic island of Syros. Three hours by boat from Athens, Syros is the capital of the Cyclades islands. This place has kept its authenticity, originality, strength and sense of the most exquisite tastes of this generous land. From mystery to history, Greece is abundant with culinary legends – the land of the Olympian gods, nourished by the holy Ambroisie. Three of these gods are essential in the modern cuisine world.
Demeter, the goddess of fertility and work of the land (these days, Demeter has become a label of eco-conscious wine creation); Artemis, the goddess of wildlife, who represents the ultimate sense of creativity; and Dionysus (otherwise known as Bacchus), the god of contradictions and wine who owns the rights to all grapes used to create wine.
From this huge heritage, one man has been fighting for the last 20 years to re-establish the proper production of this cherished country and island: Mister Prekas. He started by providing real, fresh French fries for the restaurants of the island, and then he focused on a selection of Greek delicatessen items: organic sun-dried tomatoes, olives, pastalaries, artichokes, halvadopita, honey, loukoumia, local liquor and three essential ingredients for our odyssey: capers, saffron and a rice-style pasta. When you enter into Prekas’ tiny store, it’s hard to believe that almost the entire selection of the items are produced by him – a real harvest of exclusive products for gourmands and epicureans. Of all Prekas’ exclusive products, one of my favourites is “pasta-looking rice.” Made out of the island’s wheat and saffron, the oblong pasta is made in the exact shape of rice by Prekas’ team. The density of the “rice,” and the unexpected flavour created by “the most expensive spice in the world,” is the perfect tribute to Olympia. The major centre where all Greeks converged to pay honour to their chief god was Olympia; Prekas’ is the place to converge to pay honour to the best Grecian products.
I have decided to create a risotto using another legend of the island: salted capers. Huge and crispy with a never-ending taste, these wild capers are a unique delight – a simple dish in which the freshly produced ingredients really stand out and speak for themselves. The mixture of these two iconic products, combined with a sour local olive oil, is the perfect mix to accomplish the perfect “Greek Odyssey of pleasure.”
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.