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The book has shipped

Posted by Chef Remo Maute on January 12, 2021
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Last year I made a promise to my client. For her birthday in May, I was planning to birthday gift her a recipe book with most of her favourite dishes.

Let’s say, if I’d have a restaurant, most creations wouldn’t be on the menu. Not because there are not good, but when I cook for a client, I adapt to their specific taste and preferences.

But I think it is my strength to adapt. As a private chef, you have to cook what the boss wants. In my career it always has been the challenge. Cook what they want, but better than anybody else. And then they trust you!

Little by little they start to try new things. Within the guidelines of course. For example: gluten free, vegan, lactose intolerant, weight loss, keto diet etc etc.

So, some dishes have become classics already and I’m happy to share them. In the meantime the list of new dishes is growing rapidly in my head.

Obviously the example recipes are in German. But I’m working on a free English e-book format.

Stay tuned

Praline Palet d’Or, just heavenly…

Posted by Chef Remo Maute on November 28, 2017
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The classic Palet d’Or is a French chocolate delicacy, invented in the early 1900’s. Lots of ganache  ( Chocolate, cream and butter ), biscuit and a glaze, all made with chocolate of course.

I’ve made the original version several time for a buffet or even a yacht crew birthday cake. It’s a nice dessert to present with that shiny, gooey glaze and a gold leaf as garnish. Très simple…

This portion size version is enhanced with Gianduja hazelnut chocolate in the pastry base. And instead of having layers, the center is a rich dark chocolate crémeux. Then it is topped with a dense dark Gianduja chocolate mousse.

It would be plenty just by itself, but I love having different textures and temperatures in a dessert. So a small portion of vanilla ice cream ( regular, or dairy free in this case ) coated in caramelized hazelnuts, is served as well.

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Mushroom Tartine, Smoked Cashew Coriander Crema

Posted by Chef Remo Maute on November 13, 2017
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It’s autumn and mushrooms are available in numerous varieties. This time I decided to make a plant based version, inspired by Vegan Chef Matthew Kenney. This satisfying dish could be a nice starter or amuse bouche as a smaller bite.

The cracker is made from sesame and flax seeds. Celery stalks and coriander seeds give it a nice flavor. For the crema, cashews are first soaked, then smoked with a smoking gun. Blended with fresh coriander and more spices. It has a nice melted, smoked cheese consistency.

Then a selection of wild mushrooms are quickly sautéed with olive oil and seasoned with ground coriander, fennel and juniper berries. Fresh herbs are used for garnish and color.
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Apple & Caramel

Posted by Chef Remo Maute on November 9, 2017
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There was a real craving before I decided to make an apple tart!

In this version the apples are thinly sliced and baked with caramel ground to a powder between the layers of apple.

The butter flavor and crunch comes from the gluten free Sablé Breton, a classic French pastry.

The dish is served with a almond milk and calvados Crème Pâtissière, dairy free caramel sherbet and salted caramel.

Vegan Tacos, Steak for the Husband

Posted by Chef Remo Maute on October 9, 2017
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I’m not a big fan of the word vegan! In my mind it still represents a bit the image of an hippy, incense burning, showering twice a week person. But before I get in trouble, the reality is quite the opposite.

There is a quite a long list of professional athletes who’s diet is free of animal products. It ranges from martial art fighters, NBA, NFL, MLB players, bodybuilder, ultra marathon runners etc. even Formula 1 superstar Lewis Hamilton!

So it’s possible to train and perform on an elite level, without eating meat, fish, dairy etc. But I can only imagine how much beans, lentils, vegetables and other protein rich foods they have to eat. To make those simple ingredients tasty and appetizing, a lot of work is involved.

I love the challenge of playing with vegan food, or as I prefer to call it: Plant Based Food. For example, texture is a huge part of a dish. Quickly a meal can be soggy or too tough, if there is not the right balance of ingredients and technique.

If you haven’t heard it yet, veggies are good for you! I love them, I eat lots of vegetables, every meal actually. But I also love meat – good meat! So whenever I cook, only top quality, well raised, as local as possible muscle meat is used. If it is not available that day, I enjoy a well prepared plant based meal as well.

Of course everybody is different. It’s always your choice what you like to eat. That’s why I love to have the option. In the following recipe you have a yummy plant based taco, that plays with the textures of roasted cauliflower, protein rich quinoa and deep flavors from spices, limes and jalapeños. But on the side, I serve an amazing rib eye steak with a pumpkin seed butter and lots of chillies, for the meat eater at the table.

Enjoy!

P.S – The drink is a mezcal, agave sirup and pink pepper margarita that my lovely wife made 🙂

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Roasted Cauliflower Tacos, Quinoa, Red Cabbage and Avocado
  • 8 pc Organic corn tortillas
  • 50 grams Quinoa
  • 1 medium Cauliflower head
  • 2 teaspoons Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Chili powder
  • Sea salt
  • 3 tablespoons Olive oil
  • 100 grams Red cabbage, finely sliced
  • 2 Limes
  • 1 tablespoon Agave syrup
  • 1 Avocado
  • Coriander leaves
  • Jalapeño slices
  • Radish slices
1.Cauliflower: Rinse cauliflower head and cut in medium florets, toss with spices, salt and olive oil. Bake in the oven at 180C / 350F for about 30 mins, until tender and nicely browned.
2.Quinoa: Boil quinoa in slightly salted water until tender, about 20 mins. Drain and keep warm
3.Red Cabbage Slaw: Combine sliced cabbage with juice of 1 lime, about 1/2 teaspoon salt and the agave syrup. Let marinate about 20 mins
4.Avocado: Mash avocado with a fork and combine with juice of 1 lime, a little olive oil and pinch of salt
5.Assembly: Heat corn tortillas in oven and arrange on plate. Spoon on some avocado mash, quinoa, cauliflower florets and top with cabbage slaw. Garnish with coriander leaves, slices jalapeño and radishes
Source

Remo Maute
Servings: 4

In need of comfort food after an amazing trip to Marrakech

Posted by Chef Remo Maute on September 28, 2017
Posted in: Photos, Recipes. Tagged: , , , , , , , , , , , , . 1 Comment

It will take another day or two, to digest the countless “wow” moments I had during my trip to Marrakech. After a short flight from my base in St. Tropez / Nice my senses were on overload.

I always enjoyed Moroccan food, the subtle combination of savory, sweet and spicy ingredients. Unfortunately lots of ethnic restaurants in my area are missing the love and creativity in the food. Mostly they do a great job in decorating and creating a Riad atmosphere, but as a chef I always want to be impressed by the menu.

I’ve played around with some recipes from a Persian cookbook lately. The cuisine is very similar but some of the dishes I’ve tried in Marrakech are on an another level.

Of course, everybody had a great Tajine or Cous Cous. The slow cooked stews with lamb / goat, or fish or wholesome vegetables. But there is another approach to it. Refined salads or Pastillas always had those impressive layers of spices, saffron, citrus, dried fruits, nuts etc.

The local markets are simple. Only foreigner hotels are importing produce and animal products. But what you see is local, in season and fresh! I always say, everybody can cook well when you have access to pretty baby vegetables, truffle, foie gras and exotic fruits.

Here are a few impressions from wandering the streets of Marrakech.

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You will see a few dishes soon that are inspired by Moroccan cuisine. But on the plane home, I was craving something simple and comforting. So the next day I was planning to make good old fried chicken!

But I couldn’t help it and added a little twist to it. First I replaced normal boring white flour with a mix of chickpea and gluten free flour. The marinade is made with lactose free sheep milk yogurt.

But the slaw has a whole different approach then the classic. I’ve used toasted sesame oil,  ginger, turmeric, cayenne, agave and cinnamon! Again, just by adding some of those healthy and tasty flavors, the slaw transformed to an amazing side dish.

Thanks for reading and enjoy!

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Fried Chicken with Chickpea Flour and Sesame Turmeric Slaw

Fried Chicken

  • 1 Organic chicken, divided in 12 pieces (legs, wings, breast)
  • 1 cup sheeps milk yogurt
  • 2 cloves garlic, peeled
  • ½ lemon zest of
  • ½ lemon juice of
  • ½ cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 1 ½ cups gluten free flour, Schaer or Cup4Cup
  • 1 ½ cups chick pea flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon sea salt
  • ½ tablespoon freshly ground black pepper
  • Oil for deep frying
  • Fleur de sel, lemon wedges, rosemary and thyme sprigs for garnish

Sesame Turmeric Slaw

  • 4-5 large carrots, julienned with a Japanese mandoline
  • ½ head cabbage, julienned
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons agave syrup
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cinnamon
  • White and black sesame seeds
  • Chopped chives
1.Fried Chicken: Combine the yogurt, garlic, lemon zest and juice, white wine, olive oil, thyme leaves, salt and pepper in a blender and puree until smooth.
Toss the chicken pieces with the marinade and let sit for minimum one hour.

In a large bowl combine the two flours, garlic and onion powder, cayenne, salt and pepper until no lumps remain.

Preheat a deep fryer or a large pot with oil to 160C / 320F.
Take one chicken piece at the time, with some marinade still sticking to it and dredge trough the flour mixture, tap away excess flour.
Deep fry the pieces until golden, about 8 – 10 mins until cooked trough and crispy.

Garnish with the herbs, fleur de sel and serve with lemon wedges.
2.Slaw: In a large bowl combine the julienned carrots and cabbage with the rice vinegar, sesame oil, agave, salt, pepper, cayenne and cinnamon.
Taste and adjust seasoning if needed. Let the slaw marinate for at least 30 mins.
Garnish with the sesame seeds and chives.
Source

Remo Maute
Servings: 4

 

Love!

Posted by Chef Remo Maute on February 14, 2017
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It’s Valentines Day!

I don’t care.

I care about February 14th immensely though!

That’s the day I got married to my love Coco in St. Barth three years ago!

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Last year we celebrated this day again in St. Barth. This year we’ll go in March. Can’t wait!

So I’m going to surprise her with a little dinner at home, including a sweet little dessert…

This one is a vegan Raspberry Streusel Tart with a cashew nut based crust, so it’s also gluten free.

First, the tart in a suiting shape for today :)) It’s good for about 5-6 people or 3 days of leftover indulgence! Second is the same recipe for a plated, high end presentation.

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Raspberry Streusel Tart
  • Crust
  • 3 cups Cashew Flour
  • 4 tablespoons Agave Syrup
  • 1 tablespoon Coconut Oil, melted
  • 1 pinch Sea Salt
  • Filling
  • 3 cups Fresh or Frozen Raspberries
  • ½ cup Agave Syrup
  • 1 teaspoon Agar Agar
  • 1 tablespoon Lemom Juice
  • 1 teaspoon Vanilla Extract
  • Streusel
  • ½ cup Pecan Nuts
  • ¼ cup Hazelnuts
  • ¼ cup Almonds
  • 1 teaspoon Cinnamon
  • ¼ cup Coconut Sugar
  • 1 teaspoon Vanilla Extract
  • 1 pinch Sea Salt
  • Glaze
  • ½ cup Cashews
  • ½ cup Young Coconut Meat
  • ½ cup Agave Syrup
  • ¼ cup Filtered Water
  • 3 tablespoons Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Sea Salt
1.Crust: Preheat the oven to 180C / 350F.
Mix the ingredients in a bowl and press in desired mold. Bake for about 10 mins until golden, let cool.
2.Filling: Push the raspberries trough a sieve into a sauce pan. Add the agar agar and bring to a boil. Combine with the remaining ingredients and let cool.
3.Streusel: Toss the nuts with the coconut sugar, cinnamon, vanilla extract and salt. Toast in the oven at 180C / 350F for about 8 mins. Let cool and pulse coarsely in a food processor.
4.Glaze: Mix all ingredients in a blender.
5.Assembly: Pour the raspberry filling in the tart shell, sprinkle with the streusel. Drizzle with the glaze and let set in refrigerator for about 2 hours.
Source

Remo Maute
Servings: 6

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Enjoy and spread the love!

Dairy Free Charter – Nut Truffle Brie, Roasted Beetroot, Celery “Yogurt”

Posted by Chef Remo Maute on July 24, 2014
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Last week I had a guest trip where dietary and health reason required lots of creativity. I looked at it as a challenge and a platform to practice my new nutrition skills.

Here’s a dish that is a great starter or cheese course. The Macadamia Truffle Brie has a nice texture and because of the nuts, it works great with the beetroot.

Beetroot is a super healthy vegetable. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of different types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

IMG_2063Macadamia Truffle Brie

Ingredients:

2 cups Macadamia Nuts, soaked in water overnight

1/2 cup Water

1 Probiotic Capsule (used for home made yogurt)

1/4 teaspoon Salt

1 teaspoon Nutritional Yeast

1/2 teaspoon Lemon Juice

1 tablespoon chopped Black Truffle

Directions:

Drain nuts and blend with water and probiotic capsule in a high speed blender until smooth. Strain in cheesecloth and place over a colander. Put something heavy on top, like a cereal bowl with pie weight for example. Let ferment at room temperature for 24 hours. Remove from the cheesecloth and blend with salt, yeast and lemon juice. Fold in the chopped truffle. Place in a ring mold and let set in the fridge. Dehydrate at max. 135 degrees Fahrenheit until a rind forms.

Celery “Yogurt”

Ingredients:

1 1/2 cups Cashew Nuts, soaked for 2 hours in water

1 cup Fresh Coconut Meat

1/2 cup Water

1/3 cup Celery Juice (juiced with a vegetable juicer)

Zest of 1 lemon

1/2 teaspoon Salt

Directions:

Blend all ingredients in a high speed blender until smooth

Assembly:

Trim and slice some roasted beetroot and dress with extra virgin olive oil, sherry vinegar and sea salt. Arrange nicely on a serving plate, sprinkle with chopped chives.

Slice the nut cheese in small portions, pipe the celery yogurt and dress your plate. Garnish with shaved celery stem and young celery leaves.

Raw Vegan Mushroom Pâté, Green Onion Crisp, Pickled Greek Peppers, Apricot Gel

Posted by Chef Remo Maute on June 6, 2014
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IMG_2035Who says raw and vegan food have to be boring and bland? With a little love, patience and technique you can create Michelin Star quality dishes. Only the freshest, organic and locally sourced ingredients are the fundamentals of any good cuisine.

Recipe upon request

Raw and Vegan Chocolate Macaroon

Posted by Chef Remo Maute on May 22, 2014
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During the last 4 month of being a student at the Institute of Integrative Nutrition, I have learned about countless diets, allergies, diseases and super foods.

Don’t worry, I will never forget how to grill a proper steak and fry some potatoes. The butcher is in me since two generations, back in Switzerland.

As a chef it makes me even more confident to have the knowledge about raw, vegan, paleo or macrobiotic food preparations. More and more clients are very mindful about their health and diet.

You all know about my passion for baking and chocolates. So I took a recipe from Matthew Kenney’s book Raw Desserts and gave it a try!

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The result was amazing! The macaroon had a pleasant texture and a rich, deep chocolate nut flavor. My wife even spread the cocoa filling on toast the next morning and called it “Remotella”!

Enjoy and embrace this not so bad chocolate treat 🙂

Ingredients:

Shells:

1 cup Cashew Flour

1/2 cup Coconut Flour

1/2 cup Raw Cacao Flour

1/2 cup Succanat Powder

3 tbsp Maple Syrup

2-4 tbsp Water

1/2 tsp Vanilla Extract

Pinch of Sea Salt

 

Filling:

1/2 cup Macadamia Nuts

1/4 Raw Cacao Powder

1/2 cup Maple Syrup

1/2 cup Coconut Butter, melted

1 Vanilla Bean, seeds only

Pinch of Sea Salt

 

Directions:

  • Whisk together the cashew flour, coconut flour, cacao flour and succanat powder. Add the syrup, water, vanilla and salt, combine until a slightly wet dough forms. Increase the water if needed. With an ice cream scooper make uniform sized balls. Flatten with your hands and place in a dehydrator. Dehydrate on medium high setting for 6-8 hours, or until the shells are crispy on the outside and chewy on the inside.
  • For the filling blend all ingredients together in a high speed blender until smooth and creamy. Place in a piping bag with a medium plane tuile.
  • Once the shells are ready and have cooled down, pipe the filling on a shell and top with another one. Keep at room temperature up to 3 days.