ok... ich hab ja schon einiges gesehen und auch schon einige chefkoeche mit freunden, die ein ausgedehntes spesenkonto haben, erleben duerfen aber gestern ist alles getoppt worden.

cristian jofre unser "mtv international"-meister hat die ganzen, vor-ort-anwesenden viacom kollegen zum dinner eingeladen.... mtv + vh-1 u.k., mtv international und paramount europe leute haben sich dann gegen 22.00 uhr im "48" eingefunden um das leckerste abendmahl jemals zu kosten... der laden selbst scheint von einem verkoksten, "basic instinct"-liebenden architekten, der irgendwo zwischen 1989 und 1992 haengengeblieben ist, entworfen zu sein.... aber der koch rockt !!!!

checkt das:

Christoforos Peskias needs no introductions... The modest chef is well known and loved by the press and customers alike. Born in Cyprus, he studied business administration at Boston University and was introduced to cuisine at the side of Charlie Trotter in Chicago. He worked as a chef in the U.S. and later at the well-known restaurants Dash and Yefseis me onomasia proelefsis in Kifissia and at Rock'n'Roll and Balthazar in Athens.

Christoforos began working with Theodore Margellos in 2002, a highlight in his career, as this gave him the opportunity to work as an apprentice to legends of gastronomy such as Ferran Adria and Marc Meneau. This courageous move on the part of Christoforos involved leaving the comfort of his home and personal life with his wife in Athens, to go abroad again as a student.

With the desire to learn about modern techniques, a passion for the discovery of new culinary styles and faith that his experience will be transformed into innovative creativity, Christophoros has dynamically taken on the direction of the kitchen.

At his side, is a 19 strong team hand picked by himself, with Constantina Faklari as sous chef.

At "48", Christoforos Peskias unfolded all the talent and knowledge he acquired on the most modern techniques of international gastronomy, obtaining the recognition and admiration of food critics and the public in a very short period of time.
He has created a signature style, which reflects a dedication to Greek tradition at its heart and a forward-looking imagination influenced by international gastronomy. His cuisine is emotional but not excessive, it respects the rules and the superb quality of ingredients, and attempts a discreet game of the unexpected.

und hier das menu:

The main characteristic of the dishes at "48"is the undisputed quality of the fresh ingredients. "48" does not use frozen products. The fish and seafood come from Greece of course, while fresh meats are sent weekly from Paris and in particular from the producers used by Joel Robuchon. The menu changes often according to the chef's creative spirit and the availability of seasonal fresh ingredients. Every dish is small work of art.

The starters are presented independently or in groups characterized by variations on particular theme ingredient, such as tomato, aubergine or rice. Mixed fried seafood or a melange of raw and marinated fish are two of the delectable starters on the menu.

The main courses are based on the harmonious blending of traditional flavors - such as those of "the sea" and "the farm"- with modern combinations of ingredients and techniques, and innovative presentation. The authenticity of the ingredients is preserved but at the same time the boundaries of the Greek culinary tradition are expanded.

The desserts are prepared on the spot by a four-member team, which has accepted the challenge to create amazing desserts at "48" based on Greek ingredients, like ice cream halva or babas au rhum with fennel essence instead.

At "48" the customer is not required to order three dishes. One can easily dine by choosing, for example, one of the complex starters and a dessert.


ein absolutes muss fuer den naechsten athen besuch !!!



http://www.48therestaurant.com