Private Chef Vicky Joel Anseline

I am a culinary chef with 19 years’ experiences in the Hospitality industry, I have gained a higher level of Culinary skill and competences in food products and cooking. I take pride in delighting clients with delicious meals prepared to the highest standards. . Moreover, my 18 years on the job experience has afforded me a well-rounded skill on hospitality, attitude, knowledges, Guests satisfaction and productive person with a mission is to exceed Customer Expectations, and I have earned a reputation for doing precisely that throughout my career. I have done diploma in Culinary Production in the years 2001 till 2003 in the Hotel School of Mauritius

I started study in the Hotel School of Mauritius in the year 2001 with a stage as Apprentice in the 5 Star Hotel LUX Le MORNE, after two years over there, i started to move in another 5 Star Hotel Le Shandrani Resort to increase my skill and knowledge as commis cook for one year. Then i get a opportunity to for part of the pré-opening team of the 5 Star hôtel Heritage Le Telfair Golf and Spa in the year 2004 till 2012, where i have learn preparing a wide variety of unique appetizers, soups, starters, main course and dessert creation. Proficient in numerous cooking techniques and cuisine with talent with different ingredients from countries around the world including France, Italy, Australia, Japan, Thailand, Spain, Asian, south America and Middle east. After that i moved from differents 5 Star Hotel like St REGIS LE MORNE HÔTEL, after I continued my Culinary adventures in SO SOFITEL MAURITIUS. Then I got the opportunity to form part of the pré-opening of the GRAND CENTARA HOTEL IN MAURITIUS and the pré-opening of the RADISSON BLU HOTEL IN MAURITIUS. I continue my adventure in th COIN DE MIRE ATTITUDE HOTEL and finally I get the opportunity in the Healthcare as Production Manager for the Diet Menu for patients, this have gave me maturity in the culinary art of cooking.

I think that my 18 years’ experiences and more than 6 years’ management’s skill experiences in 5-star Luxury Hospitality Hotels have given me exceptionally innovative culinary skills, modern talented creativeness, hardworking, flexible, highly organizational skills and pro-active in every situation. I have got good training from different foreign Culinary Executive Chefs from (France, Italy, Germany, Japan, Thailand, Australia, Vietnam, Malaysia, Malta, Indian and Middle-East ) come from various Star Luxury Hotel and some of them are Michelin Chef with one to three star, Escoffier chef, Cordon bleu and Meilleur ouvrier France. The expériences as chef has given me wide variety of culinary skills in the planning, directing, managing team worker with good interpersonal skills and supervising of food preparation and culinary activities in a busy environment. MY LOVE AND PASSION IN LIFE IS TO COOK GOOD FOOD FOR PEOPLE, TO MAKE THEM DELIGHTED AND AMAZED.

For me, cooking is...

is the science of food by creating delicious and inventive masterpieces of dishes. its my lifetime, my pleasure, my adventure and my passion.

I learned to cook at...

at the age of 8 with my Mum, i spent a lot of my time in the kitchen with my mum, who teach me a lot and i thanks her for always supporting me

A cooking secret...

is simply " LOVE what you do", you have to cook with love and also creating new thing with love, at the end the person who eat it will feel it.

My menus

GASTRONOMY MEDITERRANEAN

STARTER

Choose 1 dish

SCALLOP CARPACCIO WITH PASSION FRUITS AND HERBS SALAD

BEEF CARPACCIO SERVE WITH OLD MUSTARD VINAIGRETE AND BABY ROQUETTE

DUCK LIVER TERRINE SERVE WITH MANGO COMPOTE AND HONEY SPICE BREAD

SALMON RILLETE WITH TOASTED BREAD AND SALAD

SMOKED SALMON WITH CREAM CHEESE AND MULTIGRAIN TOASTED BREAD

PRAWN CEVICHE OR TARTARE

FIRST COURSE

Choose 1 dish

PAN-SEARED BAR FILET SERVE WITH ROASTED VEGETABLES AND LEMON BUTTER SAUCE

OYSTER , MUSSEL AND PRAWN PLATTER SERVE WITH CONDIMENTS

POACHED SEABASS FILET SERVE WITH ROASTED CARROT AND GREEN LEAVES STEW

PASN-SEARED MAGRET CANARD SERVE WITH PEACH COULIS AND SALAD

MAIN COURSE

Choose 1 dish

GRILLED HARVEY BEEF FILLET SERVE WITH MUSHROOM RED WINE SAUCE AND ROASTED VEGETABLES

GRILLED RID-EYE WAYGU BEEF STEAK SERVE WITH BERNAISE SAUCE AND SAUTEED VEGETABLES

GRILLED LOBSTER SERVE WITH ROASTED VEGETABLES AND GARLIC BUTTER SAUCE

ROASTED GAMBAS SERVE WITH SAFFRON RISOTTO AND BUTTER GARLIC VEGETABLES

SEAFOOD PLATTER WITH GRILLED VEGETABLES AND CONDIMENTS

BEEF BOURGUIGNON SERVE WITH POTATO PUREE AND SAUTEED MUSHROOM

ROASTED CHICKEN SERVED WITH VEGETABLES AND PORTO RED WINE SAUCE

DESSERT

Choose 2 dishes

CREME-BRULEE SERVE WITH VANILLA ICE-CREAM

OPERA CAKE

CANELE SERVE WITH CHOCOLATE SAUCE

CHOCOLAT FONDANT SERVE WITH VANILLA ICE-CREAM

BLUEBERRY OR LEMON CHEESE CAKE

ASSORTED MINI TARTE

ASSORTED FRENCH CHEESE SERVE WITH CONDIMENTS

CULINARY MEXICAN

STARTER

Choose 1 dish

QUESO BLANCO ( Creamy cheese soup filled with mozzarella cheese, goat cheese, shredded cheese, jalapeno, served with pico de gallo and crispy tacos.)

MEXICAN CORN CROQUETTE (Grilled corn, mixed with bechamel and cheese, pan coated with panko and deep fried. Serve with chili lime creamy.)

CREAMY CHEESE CHICKEN EMPANADAS (Shredded chicken mixed with cream cheese, cilantro, jappent, corn fill in a flaky pastry crust.)

ABUELO JALAPENO CHEESE FRITTERS (Mixed jalapeno with cheese and cilantro and breading with flour, egg and panko.)

SHRIMP CEVICHE TOSTADAS (Crispy corn tacos, guacamole, herbs, red cabbage and shrimp ceviche.)

MEXICAN SHRIMP CEVICHE COCKTAIL (Poached shrimp in a tomato and red bell pepper juice with celery, cilantro, lime juice, tabasco and jalapeno.)

FIRST COURSE

Choose 1 dish

CHICKEN ENCHILADAS (Oven- baked tortillas filled with slow cooked chicken,beans,cilantro,avocado salsa and enchiladas sauce. Topped with cheddar shredded.)

CHICKEN GUACAMOLE AND BEANS TOSTADAS (Crispy corn tortilla, filled with guacamole, kidney beans ragout puree, shredded chicken, sour cream, pico de gallo and cheese.)

AVOCADO AND CHIPOTLE SHRIMP TOSTADAS WITH SPICY CILANTRO LIME CREMA (Crispy corn tortilla, filled with guacamole, julienne of red cabbage, chipotle shrimp and spicy cilantro lime crema.)

MAIN COURSE

Choose 1 dish

BEEF ENCHILADAS ( Oven- baked tortillas filled with slow cooked beef, mix bell pepper, cilantro, jalapeno and shredded cheese. Topped with cheddar shredded and serve with avocado salsa.)

DESSERT

Choose 1 dish

MEXICAN BUNUELOS WITH SPICED BROWN SUGAR AND FRUITS SALSA

ITALIAN TREATY

STARTER

Choose 1 dish

ANTIPASTO DELLA CASA (A selection of starters to share. bruschetta, assorted Italian cured meat, a Roman style artichoke, oven baked Italian Scamorza cheese topped with black truffle pesto, a bowl of marinated Italian olives, marinade grilled vegetables a

GAMBERI GUSTOSI ( Four prawn sauteed with garlic, vine tomatoes, Italian parsley red union and green capsicum, finished in the oven with goal cheese and topped with extra virgin olive oil.)

CALAMARI IN PADELLA (Calamari coated in polenta, sauteed in extra virgin olive oil, served with garden salad leaves and accompanied with a home made garlic mayonnaise and parsley.)

SCAMORZA AL FORNO (Oven baked Italian Scamorza cheese topped with black truffle pesto, served with fresh herbs salad and garlic bread.)

PIADINA ROMAGNOLA (Authentic home made Italian flat bread served warm, stuffed with Parma ham, stracchino cheese, rocket and parmesan shavings.)

FIRST COURSE

Choose 1 dish

CARPACCIO AL FUNGHETTO (Thinly sliced beef(raw), smoked with aromatic herbs, dressed with extra virgin olive oil, mushrooms and truffle served with rocket and Italian capers.)

INSALATA CAPRESE (Authentic Italian buffalo mozzarella sliced, served with fresh Roma tomatoes, oregano, fresh basil leaves, extra virgin olive oil and balsamic vinegar.)

PENNE ALL' AMATRICIANA (Penne pasta tossed with Italian flat pancetta, brandy, fresh chilli, red onion, extra virgin olive oil and fresh Italian tomate sauce. Finished with pecorino cheese.)

LINGUINI ALL' VONGOLE ( Fresh spaghetti tossed with clam, white wine, garlic, Italian parsley, cherry tomatoes and served with parmesan cheese.)

ASSORTED RAVIOLI (Home made ravioli with differents flavour ( mushrooms, cheese, spinach and meat) served with differents sauces ( tomato sauce, basil sauce, creamy sauce, red wine sauce and mushroom sauce. Accompanied with dried vine tomatoes and parmesa

GNOCCHI RIPIENI (Home made gnocchi with Italian ricotta cheese,served with fresh Italian tomato sauce, parmesan, basil and extra virgin olive oil

AGNELLO ALLO ZAFFERANO ( Lamb loin braises with white wine in a safran cream. Served with soft spinach and seasonal vegetables.)

MAIN COURSE

Choose 1 dish

PAPPARDELLE AL RAGU (Fresh gibbon pasta tossed with slow-cooked meat ragout sauce. Finished with truffle oil and shaved parmesan.)

SPAGHETTI FRUTTI DI MARE( Spaghetti with shrimps,prawns, muscles,calamari, fish, vine tomatoes, fresh chilli, finished with extra virgin olive oil and Italian parsley.)

POLLO ALLA VALDOSTANA ( Free range chicken breast pan fried with rosemary and white wine, layered with mushrooms, provolone cheese and fresh herbs. Served with roasted potato and red wine sauce.)

PESCE DEL GIORNO ( Fish of the day with chef seasonal vegetables and white wine butter sauce.)

SCALOPPINE AL PROFUMO DI BOSCO ( White veal scaloppini pan braised in butter with union, white wine and fresh herbs. Served with button mushrooms and seasonal vegetables, topped with truffle pesto.)

DESSERT

Choose 1 dish

PANNA COTTA DEL GIORNO (A cream based italian dessert served chilled. Please ask for today's flavour.)

TIRAMISU' DELLA CASA ( Traditional tiramisu made with savoiardi in espresso coffee, then layering with a whipped mixture of egg yolks,mascarpone and sugar and topped with cocoa.)

DESSERT OF THE DAY (Homemade dessert of the day.)

TARTUFO NERO ( Chocolate ice cream with a zabaglione, coated with crushed hazelnuts, dusted with cocoa powder.)

FORMAGGI MISTI (Selection of italian cheese served with chef sweet,salty and crackers condiments.)