Chef Mateus Alves
Personal Chef In Monaco
Hello,
My name is Mateus Alexsander and my heart belongs to Lisboa, despite being born in Brazil. I arrived in Portugal in 2016, and it is here that I discovered my true passion – cooking up wonderful meals in the kitchen! I have been following my dream for more than 8 years. I did my course in Kitchen Management and Production in one of the most prestigious Gastronomic and Touristic Schools in Portugal – Escola de Hotelaria.
Having always wanted to perfect my cooking skills, and eager to learn more, I recently did the Le Cordon Bleu Paris, the Verace Pizza Napolinata in Napoles, and Le Cordon Bleu Brasil.
I decided to open up this experience in other places so that I could expand my flavors around the world.
I am passionate about exploring the traditional as well as modern and sophisticated cuisine, adding my special touch to everything I do.
I want each guest to feel welcome and fall as much in love with great home cooked quality food as myself.
More about me
For me, cooking is...
To show all my love and passion in the dishes I make.
I learned to cook at...
I've had the honor of learning from chefs both in training and in a professional environment.
A cooking secret...
Treat each ingredient with love and respect.
My menus
Couvert( homemade bread by, seasoned olives, homemade jam, cheese, flavored butter, "Calabresa" - traditional smoked sausage sautéed with onions)
Tapioca pudding, passion fruit sauce and pink peppercorns
Cassava cream
Bobó de camarão (traditional Brazilian dish, with ingredients such as coconut milk and palm oil)
Moqueca de peixe (fish stew, usually made from fish, typical of Brazilian and Angolan cuisine)
Brazilian Feijoada, rice, cabbage
Passion fruit mousse
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Couvert( Pumpkin homemade bread by, seasoned olives, goat's butter flavored with honey and cinnamon, Portuguese Cheese, homemade grape and beet jam)
Roasted chestnut cream
Lamb croquette, mango chutney and canonigos
Cod, cabbage, carrots and mashed potatoes
Pork, purple sweet potato puree, orange powder
Cake in a glass, génoise, passion fruit pastry cream, ganache, meringue
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Amuse-bouche: Smoked salmon, blini, goat cheese
Ham, pesto and burrata
Confit fish, with crunchy , served with chickpea puree
Confit duck leg , celery puree, spinach
Cream fouettée, lime, vanilla biscuit and cinnamon
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Amuse-bouche : Brioche, oignons caramélisés, chou vert mariné et porc grillé
Amuse-bouche: Brioche, caramelized onion, pickled collard greens, and grilled pork
Ceviche de coquilles Saint-Jacques au beurre noisette
Scallop ceviche in beurre noisette
Pluma de porc, purée de pommes de terre aux noix, réduction de vin et poivre de genièvre
Poisson confit, croûte de pain et jambon, citrouille rôtie
Pork pluma, mashed potatoes with walnuts, wine reduction, and juniper pepper
Confit fish, bread and ham crust, roasted pumpkin
Mousse de mangue, coulis de framboise, noix de coco grillée
Mango mousse, raspberry coulis, toasted coconut
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Couvert(Homemade bread by, seasoned olives, aromatised butter, Portuguese Cheese, Jam and pate)
Chef's Pea Cream
Pastel de Bacalhau - with lemon and herb mayonnaise
Bacalhoada a Portuguesa (traditional Luso-Brazilian dish consisting of a stew of onions, garlic, smoked peppers, boiled potatoes and codfish)
Feijoada à Transmontana (Traditional feijoada from the North of Portugal, more specifically from Trás-os-Montes. Inspired by the Traditional Feijoada á Brasileira)
Quindim (Traditional Brazilian dessert inspired by a Portuguese dessert, eggs, coconut, sugar syrup flavored with cinnamon and tuille)
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Couvert(Homemade bread by, seasoned olives, aromatised butter, Portuguese Cheese, Jam and pate)
Mushroom cream, seeds sautéed in cardamom, cinnamon and orange
Salad: Mozzarella, mango, canonigos, sweet and sour dressing
Linguine de nero with mussels
Winter casserole with beef and chestnuts
Chocolate mousse, pink pepper, porto wine
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Couvert(Homemade bread by, seasoned olives, aromatised veg butter, Portuguese Cheese or fruit , Jam)
Pea Soup
Salad: eryngii, myrtle, beterraba, vinaigrette, rucula
Parsnip, cabbage, mashed potatoes, carrots
Smoked tofu, garlic sauce, purple sweet potato puree and orange powder
Pudding Veg, pumpkin, coconut milk, tuille, cinnamon syrup
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Couvert(Homemade bread by, seasoned olives, aromatised butter, Portuguese Cheese, Jam and pate)
Corn Fried Style á Madeirense served with passion fruit sauce and chorizo
Green Soup (King of popular parties, is an icon of Portuguese cuisine)
Creamy monkfish rice
Alheira(traditional Portuguese sausage made with chicken, bread and spices) With spinach and cream
Orange Pie Muscat reduction ( portuguese liquor ) and cream
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Couvert( homemade bread by, seasoned olives, homemade jam, cheese, flavored butter, "Calabresa" - traditional smoked sausage sautéed with onions)
Tapioca pudding, passion fruit sauce and pink peppercorns
Cassava cream
Bobó de camarão (traditional Brazilian dish, with ingredients such as coconut milk and palm oil)
Moqueca de peixe (fish stew, usually made from fish, typical of Brazilian and Angolan cuisine)
Brazilian Feijoada, rice, cabbage
Passion fruit mousse
View full menu
Couvert( Pumpkin homemade bread by, seasoned olives, goat's butter flavored with honey and cinnamon, Portuguese Cheese, homemade grape and beet jam)
Roasted chestnut cream
Lamb croquette, mango chutney and canonigos
Cod, cabbage, carrots and mashed potatoes
Pork, purple sweet potato puree, orange powder
Cake in a glass, génoise, passion fruit pastry cream, ganache, meringue
View full menu
Amuse-bouche: Smoked salmon, blini, goat cheese
Ham, pesto and burrata
Confit fish, with crunchy , served with chickpea puree
Confit duck leg , celery puree, spinach
Cream fouettée, lime, vanilla biscuit and cinnamon
View full menu
Amuse-bouche : Brioche, oignons caramélisés, chou vert mariné et porc grillé
Amuse-bouche: Brioche, caramelized onion, pickled collard greens, and grilled pork
Ceviche de coquilles Saint-Jacques au beurre noisette
Scallop ceviche in beurre noisette
Pluma de porc, purée de pommes de terre aux noix, réduction de vin et poivre de genièvre
Poisson confit, croûte de pain et jambon, citrouille rôtie
Pork pluma, mashed potatoes with walnuts, wine reduction, and juniper pepper
Confit fish, bread and ham crust, roasted pumpkin
Mousse de mangue, coulis de framboise, noix de coco grillée
Mango mousse, raspberry coulis, toasted coconut
View full menu
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