Kitchen

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Excellence V Departure

Posted by Chef Remo Maute on June 24, 2012
Posted in: Photos. Tagged: , , , , , , , . 2 Comments

Bonjour!

Our internet on the yacht is good, but not good enough to upload videos. It would take forever and slows everybody else’s connection as well. I had to wait to post the video from our departure until I’ve found a place with a fast wifi connection. I don’t want to bore you with to many details, I just had to let it out 🙂

The trip to the south of France went really good. We had seas calm enough to start our prep for the upcoming guest trip. All the pastries are done. Ice creams, sorbets, 5 kinds of stock etc are ready in the freezer. In the future I will show you how we get all this little helpers ready by video.

From our supplier in Germany, I was able to order transfer sheets for chocolate work. Now we can make our own turndown chocolates! (little sweets on the pillow in the guest cabins)

Here’s my first attempt. The chocolate got a little sweaty, because I’ve stored them below the recommended temperature for chocolates 16-18 ˚C

Excellence V Passion Fruit and Milk Chocolate 

Tomorrow we have our first photo shoot for a yachting magazine. There will be arial shots, interior and exterior close ups. I’ve prepared some snacks that will look good on the tables. I hope I can share the pictures with you soon. In the meantime enjoy a short video from our departure in Bremen.

Chef Remo Maute

First plated dish on Excellence V

Posted by Chef Remo Maute on June 17, 2012
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Hello all,

just a quick one.

We’ve been on the way from Bremen via Gibraltar, arriving in Nice tomorrow evening. The first couple of days, the ocean has been quite gentle with us. Then the wind and currents have picked up and we had to place nonskid on our counters… Not the perfect environment to play with plated dishes.

On our stop in Gibraltar I also bought my first DSLR camera. Since we have left the “Rock”, the Mediterranean Sea is as we love it: Like glass! We even saw dolphins jumping trough the galley windows. Hopefully one day I will be lucky enough to catch one on camera. So, new camera, perfect sailing condition and my Alinea cookbook asked me to make a little dessert.

I chose this Grand Achatz inspired dish because I wanted to play with Tapioca Maltodextrin, which allows to create powders from various liquids. In this recipe it is used for olive oil vanilla powder. Second, I always wanted to try olive oil ice cream.

The crew was like: What’s this? I explained: “It’s olive oil ice cream and orange sherbet with almond sablé, chamomile pudding, olive oil vanilla powder and basil.” They just looked at me with a stare… I know it sounds weird, but the flavors all work and the texture is amazing with the powder. The platter was empty really fast 🙂

Chef Remo

My New Office

Posted by Chef Remo Maute on May 23, 2012
Posted in: Photos. Tagged: , , . 1 Comment

Dear friends and followers,

the last few days have been pretty busy for us. Which I mean our awesome crew of 14 and captain. Excellence V is about to get into the Weser River near Bremen, Germany!!! It has been a long and anticipated wait. I guess it’s like delivering a baby, but when the girl is out, it’s just beautiful and overwhelming. There will still be a few days until we can really call her ours, so I’m just teasing you with some pictures of the almost finished galley.

First I want to thank my boss, allowing me to give some  input in the galley design. Also I would like to thank the team of Abeking & Rasmussen and Rodiek for a great job installing all this professional equipment. But let’s not praise to high yet, there are still a few scratches 🙂

The guys of Abeking & Rasmussen and Rodiek

View from my station

The heat lamps got changed, now I have extra cupboard space!

Don’t worry, it will be polished and set up for cooking soon!

Those huge windows… I’ll be able to see the bottom of the ocean, and the beach clubs in St. Tropez!

As you can tell, I’m super exited. Soon I’ll be filling my fridges and dry stores, making stocks, pastries, ice cream, sorbets etc etc. And great plated dishes of course. Stay tuned!