Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.
This is an old recipe from Stefan’s family for Greek keftethakia pork fried meat balls – one of the more well known Greek dishes (“kεφτεδάκια” in Greek). Keftethakia are usually referred to …
Giouvarlakia, (“γιουβαρλάκια” in Greek and “yuvarlak köfte” in Turkish) are meatballs cooked in a traditional Greek egg/lemon soup called avgolemono (“terbiye” in Turkish). The avgolemoni soup is made as below …
Beef Bourguignon was historically considered peasant food but has today become a staple in everyday French cuisine. The word “Bourguignon” refers to a recipe that is prepared in the style of …
Afelia is a delicious and very traditional Greek Cypriot food, and really easy to make. Afelia is similar to beef Bourguinon in that is meat based (here pork not beef), …
Ceviche is a Peruvian dish made from fresh raw fish marinated in citrus juices, usually lime and spiced with herbs like chilli peppers. Ceviche is an old tradition in South …
Greek egg lemon chicken soup, or “soupa avgolemoni” in Greek (σούπα αυγολέμονη), is a traditional Greek Cypriot soup served as a starter or even as a main course. “Avgolemono” means egg-lemon in …