Chef Garifalia Seretopoulou

Private Chef In Thessaloniki

I always enjoyed cooking for friends and family and I was the main food provider for my family, my sisters family, my parents and my husband’s family so when the recession arrived in Greece both my husband and I decided to run a home – based catering company. That lasted for 3 years and when the recession really started to affect our business we decided to attend the “Tante Marie Academy” so as to give ourselves the chance to grow professionally as chefs'. After our graduation I worked as a chef in various restaurants, five summers in the island of Paros at Rousos Restaurant, and I also kept my home – based catering company.Travelling all over Greece when I didn't have any other engagements in an attempt to discover new local products e.g. Greek prosciutto, wine tasting and eating in various restaurants either run by famous chefs or trying local dishes and taking notes of the “do’s and don’ts” concerning menu planning, restaurant organisation, service, taste, presentation e.t.c. was another of my goals to achieve. I also love attending seminars and dining in restaurants because each and every time you will find something new -concerning food and its matching wines/ beverages quality, price-quality correlation e.t.c. - good or bad.

For me, cooking is...

Life itself in every expression, smell, taste, image ....creation in its best .

I learned to cook at...

I was so fortunate to attend Tante Marie Culinary Academy for the Cordon Bleu Diploma and able to graduate with distinction.

A cooking secret...

Seasonal products, best quality raw ingredients, attendance to food preparation, high hygiene standards ,fresh herbs and LOVE.

My menus

MEDITERRANEAN SUMMER

STARTER

All inclusive

Prosciuto and rocket rolls Melon and Parma ham Cherry tomatoes Stuffed with ricotta cheese and basil

Salmon scones Little parcels with shrimps and sour-sweet sauce Vietnamesespring rolls

Kantaifi wrapped shrimps with sour-sweet sauce Mussels with spicy vermicelli pasta Choux filled with different cheeses

FIRST COURSE

All inclusive

Clam and mussel broth with savory touilles

Mussel beignets with tamarix salad and rocket mayonnaise

Risotto surf and turf with truffle oil

MAIN COURSE

All inclusive

Sea bass fillets with red lentils salad, crushed new potatoes and sauce hollandaise

Hot and sour chicken with tabbuleh salad and tomato dressing

Pork loin with orange, wild rice and coleslaw salad

DESSERT

All inclusive

Lemon Assiette (Lemon mousse, florentines with pistachios and papads with lemon ice cream)

Bavarois au chocolat with sauce chocolat or forest fruit couli

Pavlova with summer fruit and peach creme' with forest fruit sauce

Turkish cuisine

STARTER

Choose 1 dish

Lahmacun (Pizza topped with minced meat)

Midye tavasi ile tarator -Mussels panfried in beer batter with walnut sauce

Tarama salad - Chaviar salad ( Pictures )

FIRST COURSE

Choose 1 dish

Mandi- fresh pasta stuffed with minced meat and served with vegetable, hot and yoghurt sauce

Karides guvetsi- Shrims in a pot with grissini

Burec a la Divan - Patty with chicken, herbs and spices and yoghurt sauce

MAIN COURSE

Choose 1 dish

Kebabi ala Bairam + Coban saladasi - Lamb cubes and vegetables slow cooked in broth served in a bread bowl and shepherds salad

Hunkar begendi + pide - veal in tomato sauce, aubergine puree and eastern bread

Karaburnu lavrak + Pembe sultan salatasi - sea bass the Karaburnu way and beetroot salad with yoghurt

DESSERT

Choose 1 dish

Firin sutlac- Rice pudding in the oven with plum sauce

Kunaffa

Baklava (baklava with milk)

Civil cuisine

STARTER

Choose 1 dish

Marinated zucchini stuffed with mizithra cheese and herbs

Tarama kiofte with spicy tomato sauce

Sauted shrimps with chickpeas puree

FIRST COURSE

Choose 1 dish

Patties with pastourma/ Sultans/ chard

Mackerel stuffed with pines,raisins and herbs

Tsilmpir, poached eggs with yoghurt and red pepper sauce+toasted bread

MAIN COURSE

Choose 1 dish

Herb crusted sea bass and zullien vegetables

Chicken thighs with aubergine, tomato and green salad with prunes

Lamb with chestnuts and chickpeas and tomato-peppers salad with cream cheese

DESSERT

Choose 1 dish

Malebi with kataif and vanilla ice cream

Keskioul, almond creme with rose preserve

Saraigli with red pumpin and orange ice cream

MEDITERRANEAN MENU

STARTER

Choose 1 dish

Green and red peppers stuffed with various cheeses GREECE

Rough puff pastry stuffed with minced meat (Fingers with minced meat) MOROCCO

Queso al perejil (Fried cheese-haloumi with crust) CYPRUS-SPAIN

FIRST COURSE

Choose 1 dish

Minestrade lentiche or Andalousian Gaspacho (Pasta and lentil soup or gazpacho) ITALY or SPAIN

Tartlets with mozzarella cheese tomato and basil (tartlets with mozzarella, tomato and basil)ITALY

Tajine with mixed seafood (Individual Tajine with mixed seafood) TUNISIA

MAIN COURSE

Choose 1 dish

Sofrito from Corfu with cous-cous salad GREECE+MOROCCO

Caldereda de Cordero and Patatas a la Povre with Caponata salad SPAIN+ITALY

Little chickens stuffed with couscous, served with honey sauce and haloumi salad (Chickens stuffed with couscous, honey sauce and haloumi salad) MOROCCO+CYPRUS

DESSERT

Choose 1 dish

Bannofi Tart ITALY

Pears poached in honey and saffron SPAIN

Walnut pie with cinnamon syrup GREECE

Vegetarian

STARTER

All inclusive

Fake meatballs with greens and falafel with tahini sauce

Stuffed mushrooms with peppers, spring onions and herbs

White beans with greens in fillo pastry cups with capers and tomato sauce

FIRST COURSE

All inclusive

Caneloni with spinach or mushroom stuffing with tomato sauce and green beans salad

Burani- wild greens soup or veloute pea soup

Stuffed vine leaves or cabbage leaves with walnut and garlic sauce

MAIN COURSE

All inclusive

Pastichio with aubergines, green and red peppers, vegetarian bechamel and salade verde

Mousaka with mushrooms instead of minced meat, vegetarian bechamel and zuchinni salad

Stew with onions and prunes with artichoke pure in fillo pastry cups

DESSERT

All inclusive

Pineapple or sour cherry Gateau

Selection of fruit tartlets

Melon mousse with almond touilles

Frenchie French

STARTER

Choose 1 dish

Mousse au Stilton avec poires confites (Mousse with Stilton cheese and confit pears)

Terrine de ratatouille nicoise (Vegetable terrine with nicoise mousse)

Moules a la mariniere (Mussels with butter sauce, basil and herbs)

FIRST COURSE

Choose 1 dish

Soupe à L'oignon or Bouillabaisse (Onion soup with croutons and parmesan or bouillabaisse-French fish soup)

Quiche Lorraine avec salade verte

Fondue or Escargots à la Bourguignonne (Cheese fondue or snails stuffed with garlic butter)

MAIN COURSE

Choose 1 dish

Coq au Vin avec pommes de terre a la parisienne

Truites aux amandes avec les bottes de legumes (Trouts with butter and almonds and bundles of vegetables)

Boeuf Bourguignon avec Pommes de terre duchesse

DESSERT

Choose 1 dish

Le Paris-Brest au sauce caramel chaude (Paris-Brest with chocolate flavored with coffee and hot caramel sauce)

Profiterols au chocolat avec sabayone orange

Tarte aux abricots et aux raisins (Tart with apricots, grapes and pastry cream)

Italian Fantasy

STARTER

Choose 1 dish

Fritto misto di mare (Variety of fried seafood with anchovy dip)

Bruschetta al pomodoro e' basilico/ al fungi/e' mozzarella ( (variety of bruschettas)

Cozze ripiene (Mussels stuffed with cherry tomatoes, olive oil, basil and herbs)

FIRST COURSE

All inclusive

Minestrone alla genovese/milanese (Vegetable soup with pasta/rice)

Tortellini alla zucca (Tortellini with pumpkin and sage filling)

Gnocchi con pancetta e' salvia (Potato gnocchi with pancetta and sage)

MAIN COURSE

Choose 1 dish

Pollo alla cacciatora e' polenta al quatro formaggi (Hunter's chicken and polenta with four cheeses)

Brasato di maiale al latte e' insalata Caprese (Pork loin baked in milk and Caprese salad)

Involtini di vittello e' patate e' porri gratinati (veal rolls with potato/leek gratin)

DESSERT

Choose 1 dish

Tiramisu

Panna Cotta

Cannoli

Mediterraean spring

STARTER

All inclusive

FIRST COURSE

All inclusive

Clam and mussel broth, aromatic seafood broth with salty touile

Mussel beignets and rocket mayonnaise, mussel beignets with rocket mayonnaise and salty salad

MAIN COURSE

All inclusive

Sea bass fillets, crushed new potatoes, tamarix salad and hollandaise sauce

DESSERT

All inclusive

Lemon assiete (lemon mouse, pistachio florentines and babas au limoncello with whipped cream), Lemon trilogy (lemon mousse, pistachio florentines, babas au limoncello with whipped cream)