ΜASTERCLASSES’S SPECIALS – Harry Tzanis

The dinner

Greek small producers present in recent years a significant progress in the production of products that deserve our attention. The primary flavors and aromas of nature inspire them to create unique products. Thus, a modern Greek table can have finesse, quality, variety, nutritional value, taste and offer an impressive gastronomic experience, placing human being at the center of interest and food as the primary value of wellness. Following the values of this philosophy we design to offer you a special dinner based on authentic Greek flavors, as envisioned, produced and offered to us by the creators themselves. Greek herbs, cheeses, cold cuts, appetizers, and several surprises compose a harmonious taste aimed mainly at enjoyment in combination with physical and mental well-being.

The art for setting up a plate

The expression “eat with your eyes” is certainly true because when a dish is visually appealing, it’s more appetizing. Vision plays an important role in food intake and maximizing enjoyment. In modern cooking, chefs, except of being good cooks, also need to act like artists in setting the dish. Often, without knowing it, they use techniques that borrow certain elements from the Applied Arts such as Architecture or Graphic Design but also from the Fine Arts such as Painting or Sculpture. In this way and during the serving, a code of communication with the user is formed, through which the chef creates emotions and narrate stories. Gastronomy is often perceived as a kind of an αrt that, in addition to its basic mission to serve hunger, becomes a source of culture, pleasure and well-being. Harry Tzannis analyzes these techniques, explains their connection with the Applied Arts and presents some settings from famous Greek chefs.