CHEFS mallorca gourmet

Santanyí magazine ···140 Máxime Deymier, the young chef and owner of the Restaurant Máxime in Vall d’Or Golf in S’Horta accepts the proposal of Santanyímagazine and cooks for us together with Margalida Bennasser from Calonge a delicious menu. We are in the kitchen of Margalidas birth house where now lives her son with his family. Through the open window a enormous cock amidst numerous hens is greeting us. Máxime, who delights his guests at his restaurant with exquisite dishes made of high-quality products, is going to prepare Shrimps Ravioli with shi- itake as starter and Almond Gató with Williams pear for dessert. The main course is responsibility of Margalida. She is going to serve us chicken breast stuffed with leeks and shrimps and gratiné with Allioli. “I have learned this recipe in a cooking course that was hosted here in Calonge. They taught me a lot of interesting things. I like cooking and I enjoy learning some new dishes. At weekends I always cook for the whole family and then I try the new recipes“, tells us Margalida. While preparing the ravioli after an Asian recipe, Máxime explains us what „Shi-itaki“ are: „These are fungi! They have a quite peculiar taste, much stronger than for example mushrooms. The Asian kitchen is somehow in fashion, particularly when fused with the Mediterranean kitchen. Indeed, I don’t think “fusion” is the best word for it, because it is rather an adaption.” The ravioli are served with an American Sauce on the base of a stock made of fresh vegetables, fish and seafood. As emulgent he uses a drop of soya lecithin. By applying the blender, a lot of foam is produced by the introduced air that constitutes its essence and lightness. A trick we will keep in mind. Máxime also uses many unusual spices in our latitudes, like coriander, very much employed in Central America, lemon grass, very comun in Asia, lime leafs, typical of the thai kitchen, and many more. Answering to our question if the fact of being the son of a great cook has conditioned him, he responds: „Of course. I wasn’t a good student, you know... and since my parents were working in the restaurant I learnt bit