Le Chef

Along the years restaurant menus transform as our need to express, show new discoveries, requests from customers and personal experimentation. In 2004 we started as a Gourmet Store with the intention of providing quality products and hard to find ingredients for restaurants and food enthusiasts in our community. After a couple of hurricanes we had to make a survival move back into the Restaurant operation. In the beginning we wanted t keep it simple and our prepared food offer was limited to simple items where we can showcase the ingredients we had in stock. Sandwiches and salads were mostly it.

Soon we had to add dishes in order to satisfy the increasing demand. Eventually once you have a regular clientele you need to get creative  order to keep outr patrons interested and our staff motivated. The Specials Menu made its appearance.

This time, we have a dish that made its appearance in our Special´s Menu and slowly got a permanent spot in the regular menu after various requests from our regular local customers.

The tortellini Le Chef is a Red Bell Pepper pasta with Ricotta and Herbs filling, our Soy sautéed Mushrooms and the Lobster cream sauce. We add sautéed Garlic Shrimp and Parmesan cheese.

I would go with the Borgo Magredo Pinot Grigio with this one. Enjoy!

Some ingredients have a personality on its own that take them to a level where they stand out from what labels expect from them. When you think of mushrooms we all picture the earthy taste but maybe just see them as a part of the main dish, or a sauce.

With Portobelli we get so much more. Maybe because of the size? It is certainly a lot more mushroom than the rest; but it is not just that. This great one have a  texture and    a  taste that make him a main ingredient in its own right. Sometimes we found it in a vegetarian or vegan burger.

For us, it was the best product for an amazing appetizer. Being a mediterranean style restaurant we don’t necessarily fall into a vegetarian category, We have to admit that most of our food has ingredients that bring the best tastes to dishes no doubt but, they dont  always fall into the most healthy category.

We decided to try them and make a dish that could be prepared both to our regular customers but that can accommodate to healthier or even vegetarian patrons. So we prepared some Ratatouille and stuffed this big guys with it. If you want to adventure  a little more ask for them with grated cheese. For our vegetarian or vegan friends skip the cheese and enjoy a great and tasty dish that will definitely will satisfy your taste buds.

Chardonnay Estacion from Chile makes a great match.

Enjoy!

According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narrangasset Rhode Island, by a maitre d´hotel for a woman of means wanting something special for her guests. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams

People love appetizers, they are great for conversation and are a perfect start for an evening you will always remember. At Le Chef, we are always trying to create new ideas for them. We like to use the classics and present them in a way that provokes a great opening to a memorable dining experience.

This time we thought of an amazing famous appetizer that we can personalize to our style and that matches our Menu. Clam Casino is a well-known recipe. The name on its own evokes good times, I  can imagine an Opera or Theater opening season night cocktail evening in New York city or Chicago.

As we can not always get the Clams delivered fresh we thought of a tasty alternative that would fit the taste. Using smoked oysters instea , we made finger food size Pizzas (Pizzelle) that works as the holding element; with our Cambozola cheese sauce and home-made roasted mixed Bell Peppers in Olive oil & Garlic topping together with the Oysters.

Easy to prepare, appealing to the eye, this great starter is amazing. Believe me, it works!

Poggiobello Pinot Grigio would be a made in Heaven pairing.

I have found useful to be able to put a smile on others face and laugh at myself in the heat of the service. We work long hours in terrible heat and a crowded space, bumping on each other and sometimes not getting along completely. However, there are great moments we share between members of the team and customers and there lies the beauty of Gastronomy. In the end, after all the hassle; if the food and service are good, everything will be fine.

One of the lines I have used countless times when we get local fresh Tuna is: Man, it is fresh caught, even me cooking it, couldnt screw it up! Sounds like a joke but I mean every word.

Great ingredients make a cooks work easier and patrons experience greater. This appetizer never fails, it is so simple to make too. Best for both sides of the equation.

Marinade is made with soy sauce, home-made ginger emulsion, little white wine vinegar and orange juice. We like to slice the tuna in thick batonnets and slightly seared them; top with a slice of fresh Serrano Chile and pour the previously heated soy dressing on top to cause the capsicum effect explode. On the side, a small Spinach with onion ant cherry tomatoes salad with the house vinaigrette to accompany.

Seriously, no one can get this one wrong!

Pairing: Portuguese Rosé or Argentinian Viognier.

I can’t say enough how much or how many times a plate of rice made me feel better, even safe. It has something that automatically brings home to me. I love it! Funny that at the same time; I have found that in 26 years working in this Industry how an underestimate and undervalued ingredient it is.

It pisses me off when it is used just as a plate filling; when it is cooked without care because it is not the main ingredient. I have made that mistake too. I have as well served it disrespectfully many times. And maybe because of that we have tried to bring to our menu one of the greatest versions of Rice as a meal. With our own interpretation of course.

Paella Le Chef is a Saffron rice served with Clams, Shrimp, Calamari, Catch of the Day fish, Mussels, Chicken Breast and a Great Local produced Andouille sausage by Jose Cerdo in Cozumel. All sautéed with garlic, butter, olive oil, herbs and fumed with a dash of Chilean Sauvignon Blanc.

We really put a lot of love in this combo and hope we can make peace with this amazing ingredient and show our respect.

This is a dish you shouldnt miss when it is available in our Specials Menu. Pair with any White or Red from our list. Yes, this dish is that generous! Enjoy.

The primal need to feed the body wich certainly is essential in order to survive as shelter and water nobody can deny. However time has proved that food has a higher meaning, it communicates with the spirit. Humans as social beings can’t pursuit happiness or fulfillment unless every experience or significant accomplishment is shared with someone we love. Kitchens gather families and friends in good and bad times, traditional dishes witness the birth of relationships and all especial events in our lives. Comfort food brings us peace and joy. This time the classic Bracciola can save a bad day as well as celebrate great times. Our Le Chef version is made with flank steak stuffed with Genoa Salame, Gouda cheese, hard boiled eggs capers, olives a little pesto. Gently seared before diving into red wine- tomato sauce and baked to get an incredible tender and juicy roulade. Accompanied with roasted-garlic mashed potatoes. We recommend a full body glass of Cab or Pinot Noir. Find that comfy spot and enjoy. You are coming home!

There are a lot of stories about the origin of the name and we all relate it as a French trademark. Here a little history to add romance to this tale. During Nazi occupation in France, little home cooking restaurants would provide food for the Russian troops that came to help free their country, since soldiers had little time to stop in the middle of the fight to eat, they would demand a fast service so they could get going; telling the servers Bistrot, bistrot!!!

Right, with a T at the end!(Russian word for Fast). Later on and with French accent turned into Bistro, becoming a brand name for this establishments. Today the world knows that a Bistro will be guaranty of quality French style simple and unpretentious but delicious cooking: Lettuce and Spinach, Pecan and Red Onion, Brie Cheese, cherry Tomato and Prosciutto with a Balsamic-sweet & sour dressing make of this salad a must if you come to Le Chef. Pair with a crisp glass of Chardonnay and enjoy an unforgettable lunch. Cheers!

Pasta may be the greatest creation shared to the world. Every corner of our planet kitchens have a favorite. In this case as simple as it could get this dish is nothing but full of flavors that bring me home every time I make it; because home is in the heart. Spaghetti with tomatoe concassé, basil, garlic, oregano, salt and pepper and of course fresh grated Parmesan. Today we got some fresh Mahi- Mahi, sautéed it with garlic, butter, olive oil salt and pepper. As we said first nothing but simple ingredients. Let all of them be a part of the experience. Light, healthy and simply delicious… A nice Chilean Estación Sauvignon Blanc or an Italian Borgo Magredo Pinot Grigio will pair perfectly. Enjoy it…

Living in a small island definitely has its perks! Surrounded by the warm Caribbean waters we have along the year various great fish choices to offer the Catch of the Day in our Menu; Tuna, Red Snapper, Wahoo, Mahi-Mahi, Snapper, Grouper and many others. With fresh products no cook can miss, one of our customers favorites is no doubt the Red Snapper with Lobster Sauce and Mushrooms, served with rice and vegetables or a garnish salad if you prefer. This sauce is amazing with any other white fish as well, go for it! Pair it with a nice Poggiobello or Borgo Magredo Italian Pinot Grigio from our wine list. Enjoy!

Thin crust, tomatoes sauce and Cheese need little to convince anyone. Pizza is the favorite dish of many; it is probably the best seller meal in the whole world, still, wherever you go there is always a new take that shakes your world when you thought you’ve tried them all. At Le Chef we found a combo that will rock your taste buds: Jumbo shrimp sautéed with olive oil, butter, roasted garlic Guajillo pepper Capers and black Olives! Feel free to make it wilder adding Lobster for Pizza “Don Agus” named after a House’s great friend and Patron, he would recommend to pair it with a Tequila Tradicional shot coming out of the freezer..!