CHEFS mallorca gourmet

Santanyí magazine 141 ··· by bit to cook because I had to eat something. I had fun trying new things in the kitchen. That was how I started to get interested in cooking. Cooking is spontaneous, instinctive and funny. Cooking cheers me up and eases me. The secret of good kitchen resides in sensitivity and the way you prepare the dishes. It is vital that you concentrate yourself on what you are doing if you want to produce a masterpiece.” Besides his own creations he has a lively interest in the traditional recipes of his paternal grandma a Frenchwoman who put emphasis on good kitchen. While cooking the two of them are chitchatting and exchanging culinary secrets till the moment of food tasting. Margalida’s verdict on the ravioli: “Yum, that’s really good, delicious!” Máxime returns the compliment when he tries the stuffed chicken breast: “Exquisite. I am delighted! “The tasty Mallorquin dessert is still awaiting us: Almond Gató with pieces of Williams Pear served with a ball of authentic vanilla ice cream. Máxime hasn’t used any flour for its preparation. Even Margalida’s husband, who is quite sceptical towards food inventions, is delighted with the gató, whose texture and freshness are surprising. Bon Appétit! “ Almond Gató with Williams pear