Guest Chef recipes

Cockerel with truffle carpaccio & artichoke brunoise

Category: Main dish

Ingredients for 2 portions:

  1. 1 cockerel
  2. Black truffle carpaccio slices preferably
  3. Persian Bleu salt preferably
  4. Pepper Black “Lampong” whole preferably
  5. Sauce from the broth:
    1. Bones from the cockerel
    2. Season pepper Garlic Shallot 15 grams
    3. Carrot 25 grams
    4. Leek 25 grams
    5. Celery 25 grams
    6. Tomato San Marzano P.D.O 2 items
    7. Thyme 2 grams
    8. Double concentrated tomato paste 15 grams
    9. Red wine 50ml
  6. Artichoke:
    1. Sliced sauted artichokes 60 grams
    2. Αrtichokes with stem 60 grams
    3. Season pepper Garlic Shallot 5 grams
    4. Green apple 10 grams
    5. White wine 20ml
    6. Dairy cream 50ml
    7. Parmigiano Reggiano Cream 15 grams
    8. Tartufata Black cream 5 grams
    9. Βutter 15 grams

Preparation time: 2.5 hours preparation time + 20 minutes instructions


  1. For the cockerel:
    1. Use the blowtorch to burn a little the hair of the cockerel, poussin preferably and keep the bones.
    2. Saute the cockerel provided that you have spread on it Persian Bleu salt and Pepper Black “Lampong” Whole, until it gets a golden colour and put it in the oven for 5 minutes.
    3. Let it rest for 1-2 minutes and then serve it out.
  2. For the artichoke:
    1. Use the Sliced Sauted Artichokes, the Artichokes with stem and cut them in brunoise.
    2. Saute without adding olive oil, cause the artichokes have already and add Season Pepper Garlic Shallot and the green apple, which have been already sliced in brunoise.
    3. Reduce the heat by pouring white wine, add dairy cream and in the end butter, Parmigiano Reggiano Cream and Tartufata Black cream.
  3. For the sauce:
    1. Put the bones in the oven for 20 minutes in 220 degrees.
    2. In a pot saute the vegetables and in the end add the double concentrated tomato paste and the bones from the baking pan, in which you have reduced the heat by pouring red wine and you have taken all the jus.
    3. Boil them for 1.5 hour and drain them.
    4. Serve the sauce according to the desirable result.

Enjoy your meal…

Special credits to

CHILAI Wine Bar & Restaurant for their hospitality.

Chef: Charis Topatoglou

Graduated from AKMI university in 2009

Works from 2016 till now as head chef in CHILAI Wine Bar & Restaurant