LE CHEF CATERING IN SCOTTSDALE, AZ

Le Chef

Since we opened as a Gourmet Store, a lot of customers followed us into the Restaurant Operation. This service is exciting, and it needs to be fast and well-executed. Our patrons come to our restaurant to reward themselves for a long workday or to celebrate special occasions. So, they have made our place their home. We appreciate and cherish these moments with them.

Catering, on the other hand, has more planning. It is closer and much more personal with our clients. Many times the location is their own home and the people they want to share this experience with, are very important in their lives. This gives us an excellent opportunity to be a part of something greater. To Cater is a big responsibility altogether and we need to be aware of how rather unique it is.

After a two year wait, we are ready to start serving in the…

View original post 41 more words

LE CHEF CATERING IN SCOTTSDALE, AZ

 

 

Since we opened as a Gourmet Store, a lot of customers followed us into the Restaurant Operation. This service is exciting, and it needs to be fast and well-executed. Our patrons come to our restaurant to reward themselves for a long workday or to celebrate special occasions. So, they have made our place their home. We appreciate and cherish these moments with them.

Catering, on the other hand, has more planning. It is closer and much more personal with our clients. Many times the location is their own home and the people they want to share this experience with, are very important in their lives. This gives us an excellent opportunity to be a part of something greater. To Cater is a big responsibility altogether and we need to be aware of how rather unique it is.

After a two year wait, we are ready to start serving in the United States, making our kick-off in Scottsdale, Arizona.

We are working on uploading our Menu and Calendar that will allow you to pick a date and get some ideas for your special occasions.

We are looking forward to this new endeavor!

WATERFRONT

It was 2004 when we first opened as a Gourmet Store in the back avenues of town. Wilma hurricane forced us to start cooking again, and we became a Restaurant-Deli. Since then we outgrew our first corner location and moved next door into a Beautiful Old House and built a fantastic Patio. There, we realized we could handle bigger groups of people and the old fantasy of finding a spot in the Waterfront came back as a possibility, as something real. Today, after 14 years as Le Chef and 28 years in the Industry, this dream came true! We are immensely grateful and ready to take on this new adventure our Customers now Friends helped us achieve. We are ready, Freddy!!!

Fish Burger

IMG_3234

One of our new additions on the Menu that has won a lot of fans rapidly is the Fish Burger; created by our Chef Monserrat; this delicious fresh fish paddy, made from the Catch of the Day available at the moment.
You will be pleasantly surprised with this Sandwich, sometimes made with Red Snapper, others with Mahi- Mahi or Wahoo, it doesn’t matter which is in it! It is always fresh and De-li-ci-ous !!!

Stop by for one and add your name to the list of followers of this great treat.

Cannelloni Le Bistrot

 

img_3201.jpg

Baked dishes have some extraordinary appeal to people; they bring a sense of comfort and at home feelings. Often rich, make them a treat for special occasions. At Le Chef we created ours several years ago. Being Lobster a regular ingredient and the one we sell the most thanks to our famous LBS (Lobster and Bacon Sandwich), we have a few more dishes around it. From the shells of our precious Lobster we make a delicious Lobster Bisque that customers crave; the Lobster sauce we lay on our catch of the day and our Poached Lobster Eggs on Bagel and later on this great pasta dish.

We start with a mushroom duxelle as the base of our dish where the Cannelloni, previously filled with Creamed Spinach and Smoked Oysters and topped with Gouda cheese will lay. We finish them with this tasty Lobster Sauce and Sauteed Shrimp as the final topping.

Thank you for everything & Happy 2019!!!

fullsizeoutput_1dd0

“Para dar servicio debes agregar algo que no se compra o mide con dinero, integridad y sinceridad.” Agradecemos la oportunidad que nos dieron de nuevo este año y los esperamos en este 2019. Feliz Año Nuevo!!! Celebren con cuidado! / “To give real service you must add something which cannot be bought or measured with money, and that is sincerity and integrity.”
We are thankful for the opportunity you gave us this year and hope to see you again in 2019. Happy New Year!!! Stay safe!

LE CHEF: Isabel, Monserrat, Manuel, Alex; Tomas, Mario, Roberto, Juan y Mauricio.

Fiji Focaccia

 

After long hikes and driving, 12 hour days; even vacation can turn into busy days. In the end, we just want to have a relaxed dinner and relax, work on your pictures and get a good rest for the coming excursion next early morning.

Fiji has breathtaking nature, the mountains combined with rocky and sandy beaches with pristine waters make a rare combination for us coming from the Mexican Caribbean that is flat and at times looks very similar everywhere you go. There are no highlands that break the view. It is a different kind of beauty.

Vegetation in the South Pacific changes and mingle in a very subtle way.

Islands all over the world share some kind of relaxed vibe, not always perfect roads and quiet villages along show you drastically how the world is seen so different between locals and tourists. We like to be a part of both as much as we can. We visited the market which resembles mostly the ones we have at home with some local diversities in ingredients. I still fond the ones in Mexico much more exciting to the view and the mind of a cook.

You can see locals eat in a parking lot rice and chicken with honey glaze and soy provided by a Lady (homemade food) for the taxi drivers and workers from the business at touristic Malls.

To end our day we just wanted to relax and go for something easy. Not venturing much, we can do that tomorrow again.

Foccacia I believe belongs to the comfort food category, this time we had one with black olives, cherry tomatoes, Yellowfin Tuna, cheese, and red onions. Hit the spot and sent us to bed with the feeling of a day well seized.

Christchurch, New Zealand

 

You can feel the Kiwi spirit for rebuilding and creating a city that celebrates their History and thrives for modernity with respect for Nature and the environment. Must be hard to be the generation that grew up in a city in the constant process of reconstruction, life changed the town after the earthquake and its been in that mojo since then, Imagine that the current landscape is cranes, bulldozers, concrete dust, containers and scaffolding in the streets and playgrounds.

Being from Mexico city the visit to Christchurch Is an exceptional one. I relate so much. It is a noisy city; you can hear the drills and routers, saws and hammers everywhere. The whole center is a construction site. Old buildings like the Cathedral which hold by supporting steel structures. You can see the respect for the past, the significance of the history and at the same time the love for the Modern.

Today was the last day in NZ before heading to Fiji for a few days, and we spent the hours we had wandering in the city and riding the Tram. Memorials about world war and the earthquake pop up as you walk in different forms, telling you that Kiwis don’t forget but won’t linger in the bad times either. There is a lot to say and deserves to write about it a couple of times in the future.

Today we had several of our NZ’s favorite snacks: the meat pies; we got a sausage, a beef and cheese, and beef with bacon. Great to eat and keep on the run when you need your time to cover as much sightseeing possible before taking an airplane.

The Riverstone Kitchen

 

A little bit of the Restaurant business history in here. In about 1765, a Parisian “boullion-seller” named Boulanger wrote on his sign: Boulanger sells restoratives “fit for the gods”…This was the first restaurant in the modern sense of the term. Boulanger was followed by Roze and Pontaille, who in 1766 opened a Maison de Sante (house of health).

Establishments set along the road to cater and take care of the travelers, giving food and lounge. All this applies to The Riverstone Kitchen, a massive operation in the Otago region. We stopped at our second meal of the day only an hour after eating at Fleurs Restaurant because both were too close and in our way to the Moeraki Boulders since we wouldn’t come back that way being Christchurch our next destination. This place may come to you as a tourist trap because there are so many things going on there: the restaurant, store, gardens, and a castle, Yes! A castle. Seems to have a pretty solid local clientele.

It is not your Michelin guide-like gourmet experience, but they are efficient, the food has quality and presentation, and you can buy good bread, cheese, and other delicacies to take home.

The Fish & Chips were well prepared, and the Lime tart with Strawberry sorbet was superb. Simple, good quality and convenient. The menu goes beyond that but since we had just eaten our possibly “best meal in this trip,” we played it light thinking of dishes we could share.
A good Pit-stop.

Fleurs Place. Moeraki, NZ

 

 

 

Traveling brings soothing to our soul, feeds our heart and opens our mind the way nothing else is able to. Brings powerful learning moments by simply showing us that life is an adventure as much as it is simply a joy.
Personally, the joy can come to me in finding good food.
It is trendy today to talk about simplicity and humble cooking but, great Chefs and restaurants are rarely the case. Modesty may get in the way of delivering. This place was not just open by mistake. Don’t be misled by the shaggy appearance of worn wood and rusted metal. These are part of the plan.
We came in without a reservation. After 27 years in the industry I can feel the attitude and slight arrogance in the staff that is not only used to be busy but proud of what they do. Things in the business work thanks to discipline and hard work, everything is planned and executed religiously in order to provide the customer with the best. When any situation threatens to jeopardize it, the survival mode kicks in. I am sure people would misinterpret it as rudeness and disrespect, I know it is just the way it is.
We got a table and were told needed to be out before 12.30, we scanned the menu fast and decided to share a Cream of Broccoli and Cauliflower soup with Parmesan and a fish special, Pan sautéed Sole with Capers and Lime sauce. The waiter brought napkins and silverware and a couple of glasses with an open bottle of Bombay Sapphire; “It is kind of early I said” -he laughed and poured us water from it.

Both dishes were good, the fish outstood the soup, it was expected. Later on and reading about the place on the internet, I found as I thought, by far most of the comments were excellent and the poor ones were referring to the attitude of either the owner or the service. As part of this Performance Show that is Gastronomy, I get it.

An unsolicited piece of advice: Don’t take it personally. It is not right but it is what it is; FOCUS on the meal.

Fleurs Place is GOOD FOOD.