Meet The Chef
Our Chef's name is Antonis Charalambous and he was born in a small village in Larnaca, Cyprus. He studied Culinary Arts in the Hotel and Catering school in Cyprus.
Throughout his career he received many awards such as Gold Medals in Domestic and International Competitions. In 2007 he was awarded the Best Chef in Europe and in 2008 as the 4th Best Chef Worldwide. He has experience in some of Cyprus Top 5 Star Hotels and he's been with Le Meridien Limassol Spa & Resort since 2006
Mr. Charalambous is also the Junior Captain of the Cyprus Olympic Culinary Team for the last 10 years.
Le Meridien Limassol Spa & Resort was awarded Best Culinary Hotel 2008, after winning the Cyprus Culinary Competition.
Our Chef and his Team recommends:
Braised Pork Shank
You can find this dish in our Le Vieux Village Restaurant
Ingredients (for 4 pax)
Preparation Time: 3 hours
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Pork Shanks
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150gr Baby Onions
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¼ Cup Olive Oil
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½ Cup Commandaria
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1 medium Carrot chopped
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1 medium Celery chopped
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4 whole Garlic Cloves
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1 Cup Dry White Wine
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4 Cups Chicken stock
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3
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2 Bay Leaves
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2 Thyme Spring
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Salt and Pepper
Method
In a large cooking pot marinate the meat with salt, pepper and olive oil. Add then the other ingredients and cover the pork with aluminium foil. Cook moderately low heat for 3 hours or until the meat gets very tender. Overturn the pork shanks every 30 minutes. Serve this dish with Potato Purée and Steamed Vegetables.
Baked Cheese Cake
Ingredients
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250gr Cream Cheese
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250gr Yoghurt
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40gr Corn Flour
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100gr Sugar
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1 Egg
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1 Egg Yolks
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30gr Butter Liquid
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100gr Milk
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30gr Fresh Apple Cubes
Method
Mix Cheese, Yoghurt and Sugar. Add the Egg, Egg yolk, Corn Flour, Milk and last the Butter. Before you bake put the apples on top. Bake in oven (160˚c) for 25 minutes.