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Paris Christofides

Paris Christofides

Paris Christofides is a World traveler, a connoisseur of lifestyle and a perceiver of situations. He has the charisma of seeing through things but seeing things coming in the future as trends although often creating trends! He is an extremely creative person capable of putting things together in a unique manner and has a way to present simple things in a stunning way. He is highly communicative and a people’s person thus a good trainer. He is flexible and adaptable coming from being a gypsy and an aristocrat the same time. His trade is being a consultant on food/drink and music, design and atmosphere, organization and management, personality coaching and…concepts, concepts, concepts!

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The woah factor!

in Booze
on: 18 March 2017

There is no legal definition of the production of a gin aged in whisky barrels.  Is it a whisky or a gin? It is certainly not the first brand where distilleries produced gins spending time in whisky barrels. It’s a gin with a tea color approach to whisky and an experiment!

Koval barreled gin follows the same pattern of artisan production to organic grain to bottle mentality gin as its highly awarded Koval dry gin with the difference of resting it in Koval whisky barrels, eventually bottling a unique crisp spirit that should appeal to gin and whisky drinkers alike, if possible!

Crisp spirit, toasted coriander, rose hip, juniper, angelica root, notes on caramel, honey, vanilla, malt and evidences of wood spices. Perhaps long wood spices on the palate too! 

Like most premium spirits, enjoy it sipping straight from the bottle or with some ice and play gin or whisky lover! But then again if you’re looking for a way to switch up that Negroni or Martini, perhaps a barrel-aged gin will do the trick. 

Here I stirred one part barreled Koval with two halves of vermouth rosso and bianco with a couple of Indian roses for extra floral notes. You will still get that oaky finish and you will be drinking something between a Μartini and/or a Manhattan!

Koval barreled gin is another successful fine spirit under the expertise of Doctor Robert Birnecker master distiller and CEO of Koval distillery in Chicago. It won the GOLD MEDAL 2016 Los Angeles International Spirits Competition and GOLD MEDAL 2016 New York World Wine and Spirits Competition.

Our next looking forward presentation from this distillery  will be the KOVAL barreled peach brandy, when it reaches our ports, which is dedicated to the aunt Susan of the CEO an artist sculptor hence a beautiful floral bottle.


Upcycle & Closed Loop

in Booze
on: 05 March 2017

Re-use not waste 2017 is all about minimizing not only waste in cooking but drinks waste too, all those leftovers of syrups and bits from various cuts destined to fill the bin!



World trend for bartenders to create cocktails from leftovers!

In bars that serve  many drinks per day it is nowadays important to maintain something interesting and delicious that does not produce so much rubbish. Everything is at our disposal ! Bartender Rich Woods from the Duck & Waffle restaurant in London, has brought back his Urban Decay menu which upcycles anything from the fridge that would normally end up in the bin. His recycled Mai Tai mixing rum, lime juice and a liqueur made from distilling used coffee grinds in alcohol and syrup flavored with nutshells. Daquiri is made with sour milk, banana skins and coconut husks.

White Lyan and Dandelyan bars have modern botany ‘closed loop’ menus created by the most studious of bartending gentlemen, Mr Lyan (Ryan Chetiyawardana) who wants to show that luxury doesn’t need to be excessive and wasteful. He uses excess cucumber pre-sliced for G&T, lemon husks are becoming sweet falernum and he even tries to experiment with dissolved egg shells.  His  ‘ closed loop’ philosophy is that each drink is grouped by ecosystem rather than ingredient. But it's never for its own sake. Closed-loop drinks offer cost savings -- "a bar has certain margins it needs to make to function" -- and ecological value.

We have gone though molecular and its performances now it seems to be fermentation and its immense opportunities for sustainability.

Dimitris Katrivesis

in Faces
on: 25 February 2017
"My concepts are the trends for the last 5 years in Greece and not only, that’s why they are so copied and that’s why until today they have such a success"

Dimitris Katrivesis culinary experience



-What is the idea behind  La Pantera Negra ? 

Speaking for La Pantera Negra was the moment to present something rock /loud/and tasty in a value for money format. I designed it as if it was my own house, like the restaurant I want to go, a big lounge and an open kitchen to share time over food with my friends.


-What  elements you are looking for a dish to have?

Surprise/freshness/best product/healthy/unique/with a story to say.


-Why chefs have crazy moments where temper reaches red?

It’s really complicate to explain it in a few lines:

Food is the centre of our lives and we view every plate that leaves our kitchen as a product that carries our signature heart and soul. Giving all of our passion to the food and been artists been impulsive  ,trying to control every second so everything to be perfect …we have moments of fully happiness and moments of fully  disaster …if you can’t stand the heat !…


-How do you spend your free time? 

Ride my Harley /aikido/ run/a lot of food trips with my wife


-How do you choose your kitchen brigade?

I don’t look that much the c.v’s that they send me. I look for good people to grow my family. I want to have ‘clean’ personalities willing to learn.


-At which place in a chef’s career you feel complete to manage people in the kitchen?

This comes with the years ,you start as an apprentice ,you continue as a commis de partier ,you learn how to be a chef de partier and with the years you become sous chef or chef de cuisine so it’s the natural order of things after years of practice and evolution to become a leader in a kitchen. It is the moment that you stop learning and you start giving your own vision on cooking, having your own way of doing things.


-All your concepts have not been the norm in dining. What makes you go for a niche market?

Allow me disagree with that. My concepts are the trends for the last 5 years in Greece and not only, that’s why they are so copied and that’s why until today they have such a success. Mistura is inside the Elouda beach hotel with a worldwide reputation .Inbi is one of the best Japanese restaurants in Europe. My street food pop up concepts are a blast in every event…Pantera Negra is a small project with a lot of heart in it, providing top quality and the results is the love of its clientele. Being avant guard sometimes it puts you in a place to create a concept for a niche market and when you open the way you don't know if you are right or wrong you just believe in yourself.


-Which one is your most difficult dish and why?

Tuna bone marrow because we can only make it when we have a tuna over 60 kg.

After we clean the tuna we take out the jelly marrow out of the tuna spine.

It gives us 4 portions out of a 60 kg tuna and only every 3 to 4 months 

Basically you can eat this plate in my restaurant only 3 times a year and only 4 portions first come… first served!

We serve it with ponzu masato, apple sphere and passion fruit 


-Where would you like to travel next?

Well the program for this year is heavy, next stop is Paris that I open my next restaurant, next is Konstantinoupoli! In September I will visit Peru where I have a presentation for Mistura.


-What are your favorite dishes that you eat when not at work?

I enjoy simple tasty food from bar buns in Yamtcha (Paris) to the best ceviche in Ceviche London or the best quinoa salad s\that my wife makes me every Sunday!!


-Do you have a favorite cocktail or spirit?

I don’t drink a lot but for sure I like to enjoy a good Japanese whisky or an X.O  Dominican rum .In La Pantera Negra we work now in a line of fermented cocktails with very surprising taste and very healthy , Masato is one of my favorites.


-Where next for gastronomy? What are the next trends in eating?

Well the food trends for 2017 are

1. The craft and the hand crafted products

2. Seaweeds are the new kale 

3. for sour healthy food and drinks

4. Waste not .recycle the food waste

5. in tradition we trust, know your roots 

6. the body in tune, choose which food is best for your body

7. the butcher to the table, perfect cut of meets direct to the josper and to your table

8. Ethnic food that…, Latin, exotic 

9. Jackfruit the new meat for vegans

10. smoke everything, from ceviche to cocktails and from steaks to desserts smoke, smoke, smoke.

11. nostalgia remix good old classics, revisit with modernity


-What are these words for you?

A. BALANCE…………………… healthy, kokumi the sixth taste, know what you eat

B. FEELING………..heart, soul, understanding 

C. MOVEMENT………energy, emotion, feeling 

D. SHAPE…………balance with the nature, emotion, unknown textures 

E. TEMPERATURE…………contrast, surprise



Dimitris Katrivesis started his culinary journey in hotels and restaurants in Greece and after in the Carnary Islands at a small Greek restaurant. Not long after he joins the team at El Bulli with Ferran Adria . He studies in Le Notre escuel de cuisine, Paris, the insides of pasrty work and  in 2006 in Tenerife he opens his first one man show restaurant Alkimia while a second restaurant Siphon, in 2007, presents a Greek modern cooking  a la minute. From there on he joins the team of Albert Raurich (ex El Buli) in Dos Palilos one star Michelin restaurant in Barcellona, specializing in innovative Asian Tapas and back to Sani Marina resort Greece for a couple of years, he leads the team of Sea you on a Japanese fusion cuisine. His need to search for more complexity takes him to join in Tokyo the Ryugin two star Michelin restaurant.

He then moved to London to complete his global research one Nikkei cuisine. He first presents the Nikkei cuisine in Athens, at the Oozora restaurant. In 2015 he takes the leadership of Cinco restaurant in Athens and he presents the JSP concept (Japan, Spain, Peru) an Avant Gard presentation of Nikei cuisine mixed with Spanish and Greek influences. The same year he opens and owes the brand Mistura, a restaurant with Nikkei flavors in Mykonos.  He is also the executive chef of Inbi restaurants. We met Dimitris in Athens, being the owner and  chef at his latest addition, the Peruvian fusion La Pantera Negra.



Editors note:
Dimitris Katrivesis, new generation Greek International Chef of distinction full of passion and anger to achieve and deliver!  He lays grand culinary stones next to the Parthenon for others to stand on and go further, just like his anscestors. Enjoy his work it’s worth it!


in Eats
on: 25 February 2017

Delicious poison

Once titled  ‘ Delicious poison’ the vegetable named for some reason ‘ Jerusalem artichoke’ ,although of Indian origin, and very particular to the Cypriot traditional dishes,  ‘Kolokasi’, contains a kind of acid that should it be consumed raw and in quantity it disperses this acid in the body and causes a heart attack!

However being  a vegetable with not a strong ‘personality’ it can be very versatile and can be adopted in many recipies and in combination with meat or fish it can be part of a great dish. In Cyprus, Sotira village in the red soil area, claims to be the main producing area on the island and has even formed a festival in the honor of Kolokasi, just any excuse to celebrate culture and has also formed a representative group promoting various recipie interpretation, some a little rudiculous and especially when suggested in cocktails!

But I would go ahead of my lines if I carry on, the reason why these words is to get to an Asian influenced recipie put together at home one cold day.


Freshly grated ginger

Finely chopped lemon grass

Finely chopped garlic

Chopped onions


Fresh coriander leaves


And from there on add your choice as below

In an oiled wok , fry the garlic, ginger, and lemon grass, add the onion till soft, add the chopped kolokasi and stir fry for a good 7 minutes in high heat, then add coriander leaves. From here you may take  many directions………..

For example add some tomato puree and some vegetable stock, stir, season and cover to cook till soft  in  low heat or add some  curry powder and stock, a touch of yoghurt and fresh lime to end to an Asian origin or add some chopped tomatoes, turmeric, coconut cream but my best one was a red curry paste with coconut cream and chopped bananas, which went well with grilled fillets of Perch !Dare and enjoy diversity and many more!  


Orange Wine by George Loukakis

in Booze
on: 25 February 2017
"It is not a wine made by oranges !It looks like wine gone off! But make sure you’re sitting down when you taste your first orange wine and you have erased the taste memory of any other wine. It tastes oxidized, like brazil nuts, sour apples, linseed oil, wood varnish, honey, juniper and more… !"
Editor’s notes



The orange myth by

George  Loukakis


1. The orange myth?

The orange myth advocates, of which I am one, but accept there are those less than convinced.


2. Is it true that people fed up with Merlot and easy wines prefer character and individuality?

Not particularly with the grape Merlot I would say, people nowadays they want to give a try on more diverse style of grapes and wines. Getting more open minded on taste.


3. How does it come to this color……production

White wines that are made like red in production. What it means? You leave the juice with the skins and seeds for up to a year. Maceration is holding like reds on higher temperatures and voila colour is gained. Ok for sure the vessel is important as well time to time. Clay amphoras or concrete tanks helping the game.


4. How does it pair?

Orange wines are bold on style, quite powerful. So they pair well with bolder dishes such as curry dishes, starch like ravioli.


5. Is orange wine close to vermouth if you add herbal bitters?

My personal opinion, no. Great Vermouths have more aromatic style of wines as a base product.


6. How can one fully appreciate orange wines?

To appreciate an Orange wine, treat as red wine. Higher serving temperature, I always like to decant them as well.
People that are not red wine drinkers will adore them


Born in Chania Greece from a Cypriot Mother, Sommelier George Loukakis is awarded  the Best Sommelier of Cyprus 2015, Master Sommelier Candidate and  is a WSET (Wine and Spirit Education Trust) Diploma Student currently serves as Group Sommelier for Columbia Restaurants in Cyprus.


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