| |
|
| UN destino, dos paraísos / ONE destination, two paradises |
|
|
|
| Kaiser Maximilian |
| |
Kaiser Maximilian is an oasis of Old World charm in the midst of the excited tourist bustle in Old Vallarta, the Romantic Zone.
It doesn’t just look like an Austrian Bistro, it is an Austrian Bistro. All the elements are there: bow-tied, vested, and bistro-aproned waiters deliver a European standard of service from Maximilian’s sidewalk cafe to its classic dining room.
A glimpse through the arched windows reveals a tableau reflected from mirrored columns - white linens, gleaming tablewear, and soft light from elegant glass-shaded lamps. Its refined elegance is contagious, slowing and quieting passers by, who gaze enviously as carefully composed dishes are set in front of the diners.
These is where Kaiser Maximilian’s veers slightly from Old World authenticity – traditional elements of Austrian cuisine merge with local ingredients to forge exciting new alliances.
Maximilian’s true distinction as an authentic Austrian Bistro experience comes from the Old World hospitality of genial host Andreas Rupprechter, who uses his impressive experience and credentials in the European and Mexican hotel industry to ensure that every detail of the dining experience is perfect. |
| |
Address
Olas Altas 380-B
Puerto Vallarta
Tel. (322) 223-0760 - (322) 222-5058
Monday - Saturday 8 am - 11 pm
Reserve Online through Web Site
www.kaisermaximilian.com
kaisermaximilian@prodigy.net.mx
|
|
|
|
| |
|
| Local Chef |
Carlos Palomera
y Claudio Hernández |
| |
Locals believe that the Virgin “Rosario of Talpa”, a small statue in the village of Talpa de Allende, makes every wish come true. Chef Carlos Palomera, who was born in this mountainvillage, has seen many wishes come true. Part of the success formula at Kaiser Maximilian since it opened, and in his 16.Festival Gourmet International, he has worked shoulder to shoulder with acclaimed U.S. and European chefs. He notes the influence and model of Paul Ferzacca of "La Tour" restaurant in Vail, Colorado, for his classic technique, many others like Thomas Salamunovich, Kevin Nelson, austrian Chefs Alexander Fankhauser, Martin Sieberer, Jörg Wörther. Sharing Maximilian’s bistro kitchen is Pastry Chef Claudio Hernandez, turning out the pastries and desserts that are essential to the Austrian Bistro experience.
|
|
|
| |
| Recipe of the Year |
Fish Stew
Mahi mahi, mussels, shrimp, vegetables |
|
| |
|
|
| |
Recipe for 4 people
INGREDIENTS
• 14 oz of mahi mahi cut in 12 pieces
• 20 mussels
• 20 pieces of medium size shrimp
• 1 ½ cup of beer
• ½ cup of sour cream
• 1 ½ cup of vegetable juice
• Herbs (thyme and rosemary to taste)
• Butter, salt and pepper to taste
PREPARATION
Season the fish and sear in hot skillet with butter and mussels. When fish is golden flip it and add the vegetables, vegetable juice as needed, beer, cream and cook until mussels open, add shrimp, lemon juice and herbs. Mount it in 4 bowls and garnish with garlic and herb bread.
Vegetables
INGREDIENTS
• 3 pieces of baby carrots
• 1 piece of leek
• Salt and pepper to taste
• 1 piece of turnip
• 1 piece of celery
• 4 pieces of shallots
PREPARATION
Cut all the vegetables and cook with vegetable juice until tender.
Vegetable Juice
INGREDIENTS
• 2 garlic cloves
• 2 carrots
• 1 leek
• Sachet (Laurel, garlic, pepper, cloves)
• 4 pieces of shallot
PREPARATION
Cook the vegetable and reduce liquid to roughly 3 cups, season to the end.
Recipe by Nicole Pederson |
|
|
|
|
| |
|
| |
|
|
|
November 10th - 20st, 2011
Festival Gourmet de México, 2011 © All Rights Reserved
Phone: +52 (322) 222-2247 |
|
|
|
|
|
|
