Luxury Yacht Cuisine

Dear visitors, followers and friends,

I’m sorry it has been a little quite on this site. Our maiden voyage of 10 days took the most out of the time away. Then, the first few days after such an important trip I like to take it a bit slower. My sous chef and I spend around 16 hours a day in the galley during a charter. Time flies during the preparation hours and we often ask ourselves where has the time gone. Don’t get me wrong, I’m loving every moment of it. But when you can, a little more sleep won’t hurt 🙂

So, the build up to this trip was huge. First, the brand new galley, first charter after almost 8 month since the old Excellence. I think we did really good, but there is always room for improvement.

Here are some pictures of the food that actually went out to the guest. They’re many more dishes we did, but I just didn’t always take pictures or I just forgot in the rush of service. To keep you looking all the way trough the blog, I wrote a pretty easy and awesome lobster recipe on the bottom.

Some simple snacks at arrival of our guests. They just flew across the Atlantic and I’m sure would like a little something when they get on the yacht.

Crudités with Black Olive Tapenade, Lobster Summer Rolls, Melon with Prosciutto di Parma and Arugula, Crostini with marinated Cherry Tomatoes (still missing)

For the first lunch I like to start with familiar dishes and / or light salads.

Arugula Salad, Compressed Pear, Roquefort Espuma, Shaved Radish and Toasted Pine Nuts

My owner loves desserts with lemon. With this first dessert we’ve played it safe.

Lemon Mousse, Macerated Summer Berries with its Jelly, Almond Tuile

On every trip we do an Asian inspired dinner. Our Sushi is pretty good I would say!

Salmon Roll with Cream Cheese and Asparagus, Shrimp Tempura Roll with Wakame, Tuna Roll with Mango and Chives, Selection of Sashimi

A simple Risotto cooked to perfection is all about timing.

Risotto with Roasted Fennel, Celery, Lemon Zest, Pan Fried Sea Scallops, Micro Basil

This dish is inspired by Thomas Keller and his book Under Pressure. The rib eye is cooked sous vide, then seared until crispy.

Rib Eye Steak, Horseradish Mousse, Oven Baked Cherry Tomatoes, Arugula and Black Olive Pain Perdu

Say hello to Luigi. Well, that’s what I called him. I love going to the fish monger in the early mornings, especially in Capri. It costs you an arm and a leg, but the quality and freshness is outstanding.

I told him he’s going to be famous. So he gave me a big grin and an expresso!

That’s what I went back to the yacht with. An awesome grey snapper. Such an amazing whole fish has to be cooked whole. “The best flesh is on the bone”, would every Italian tell you.

In Foil Roasted Whole Grey Snapper with Mediterranean Herbs and Lemon, served with Preserved Lemon Puree, Tomato Tatar and Garden Leaf Salad

I lied… I had to stop for a freshly squeezed Capri lemonade and a phyllo pastry filled with vanilla custard, before returning to the yacht.

Check out that plate, lol!

My food is always inspired by the amazing products I receive. Sometimes simple is the best with clean flavor and presentation.

Artichoke Barigoule, Tepid Chanterelle Salad, Red Wine Vinaigrette, Jambon de Bayonne

And now a few desserts:

The St. Tropez tart is the only dessert we buy at the store. I wouldn’t even think trying to make it. Deep fried doughnut batter, rock sugar on top, filled with a double pastry cream. Uff…

A classic when we visit the famous fishing village of St. Tropez

Coffee Chocolate Mousse Dome with Sour Cherry Compote

Panna Cotta with Blackberries and Lavender Tuile

And finally the recipe I’ve promised earlier

Chilled Pea Soup with Lobster, Crème Fraîche and Osetra Caviar (serves 6-8)

Adapted from Alfred Portales

It’s very important to get fresh, live lobsters. The taste is of freshly boiled lobsters is untouchable

Ingredients:

• 3 Live lobster, around 1 kg each
• 1 Brown onion, finely sliced
• 2 Rib celery, finely sliced
• 1 Leek, white part only, finely sliced
• 6 Garlic Cloves, smashed
• 100 ml Dry white wine
• 1 Herb sachet with bay leaf, thyme, dill, white peppercorns
• 5 liter Water

• 500 grams Fresh peas or good quality frozen young peas
• 1 tablespoon Extra virgin olive oil
• 1/2 Brown onion, finely sliced
• 2 Garlic cloves, finely sliced
• 1 liter Chicken stock
• Salt, pepper and lemon juice

• 100 grams Crème fraîche
• Salt and lemon juice
• Osetra Caviar
• Fresh herbs for garnish

Once the lobsters are shelled, the starter is very easy and impressive on a hot summer day.

Directions:

• With a large heavy knife, kill the lobsters by cutting lengthwise trough the head. Pull off the tails and claws with the knuckles. Reserve the bodies for stock.
• Bring the water with all the court bouillon ingredients to a boil. Reduce the heat to a simmer and cook the tails for about 6-7 minutes. Chill in an ice bath. Repeat with the claws and knuckles.
• Remove the flesh from the shells and keep in the fridge.
• If using fresh peas, cook in salted, boiling water until tender. Chill in an ice bath.
• Sauté the onions and garlic in some olive oil until translucent. Pour in the chicken stock and bring to a boil. Let cool slightly.
• In a blender purée the peas with 3/4 of the chicken stock until creamy, season with salt, pepper and some lemon juice for acidity.
• Pass trough a fine mesh sieve and add more strained chicken stock if the soup is to thick. Refrigerate at least 2 hours

• For service pour the chilled pea soup in a bowl. Place some lobster tail, claw and knuckle meat in the center. Whip the crème fraîche with some salt and lemon juice. Spoon some on top of the lobster. With a non metal spoon garnish with your desired amount of Caviar. Decorate the dish with fresh herbs or flowers.

Enjoy

Chef Remo Maute