Chef Eddie Baudet
Personal Chef En Punta Mita
Eddie Baudet is a third-generation French chef, raised in the culinary tradition of his family in Brittany, France.
He started his path in culinary school in Brittany in 2006. Following his passion for new flavors and cooking techniques, he moved to London, England and had the opportunity to work for the renowned French chef Koffmann at The Berkeley hotel in Knightsbridge.
He sharpened his skills in French culinary technique and Mediterranean flavors at Michelin-rated La Petite Maison, London, and Beirut, Lebanon. In 2014, he moved to Guadalajara and later became Executive Chef of Rustico Bistro Cocina Del Huerto, Mexican-French fusion cuisine.
Today Chef Baudet focuses on catering intimate gatherings and small group events all around Bahia de Banderas. His cuisine reflects his background of French culinary techniques blended with the Flavors and traditions of Mexico.
“I delight in bringing new culinary ‘twists’ to traditional recipes and preparations, celebrating fresh local ingredients and flavors, embracing dietary restrictions with creativity, and providing a sommelier’s understanding of wine pairings and cocktails.”
Bon Appetit!
Eddie Baudet, Chef de Cuisine
Más sobre mí
Para mi la cocina es...
My passion, my hobby before a job.
Aprendí a cocinar en...
Francia, Inglaterra, Mexico.
Un secreto...
Love & Patience, a lot of both....
Mis menús
HUMMUS DE CAMOTE Y JOCOQUE - Home Made Sweet Potato Hummus And Artisanal Mexican Labneh Accompanied With Pita Bread
QUINOA TABBOULEH - Quinoa Salad Tabbouleh Style With Fine Herbs And Fresh Lime Dressing
CEVICHE “LE BASILIC” - Catch Of The Day Sliced Sashimi Style Cured in Lime Juice, Seasoned with Passion Fruit Dressing
PATO AL MOLE - Duck Leg Rougie Cooked In Is Own Fat, Mashed Sweet Potatoes And Sesame Mole Sauce
FRESH CATCH “LE BASILIC” - Pan-fried Fish Skin On With Spinach, Glazed Vegetables And Demi-Glace Sauce
COSTILAS DE RES AL CHIPOTLE - Slow Cooked Short Rib In Chipotle Sauce With Mashed Potatoes
AGUACHILE DE FRUTAS - Seasonal Fresh Fruits In “Sangrita” Verde Prepared With Basil, Fresh Mint, Serrano Chili Pepper, Orange And Lime Juice, Lime Sorbet, Topped with Toasted Coconut
Ver el menú completo
BANDEJA DE SASHIMI - Pescado fresco de la Bahía de Banderas, rebanadas estilo sashimi, salsas asiáticas
CEVICHE DE CAMARON - Camarones Curados En Jugo De Lima Con Coco Fresco, Coco Tostado, Menta Y Chile Serrano
ATUN TARTAR - Tartar de Atún Fresco Marinado, Vinagre Balsámico, Piñones, Cubierto Con Ensalada De Rúcula Y Aceite De Maní
POISSON EN CROUTE DE SEL - Pesca Del Día, Piel Al Horno Incrustada Con Sal Marina Servir Con Lentejas Y Salsa Tradicional Vierges Preparar Con Tomates Frescos, Albahaca, Ajo Y Aceite De Oliva Virgen Extra
FRESH CATCH “LE BASILIC” - Pescado frito con piel, espinacas, verduras glaseadas y salsa demi-glace
CHIBOUST DE FRUTA DE LA PASIÓN - Mousse de fruta de la pasión congelada ligera, topping asado y merengue
Ver el menú completo
HUMMUS DE CAMOTE Y JOCOQUE - Home Made Sweet Potato Hummus And Artisanal Mexican Labneh Accompanied With Pita Bread
QUINOA TABBOULEH - Quinoa Salad Tabbouleh Style With Fine Herbs And Fresh Lime Dressing
CUCUMBER AND SESAME SALAD - Persian Cucumber Tossed With Sesame Oil, Seasoned With Rice Vinegar And Sesame Seeds
RISOTTO PRIMAVERA - Slow-simmered Risotto Rice With Seasonal Vegetables And Parmigiano Reggiano Cheese
GNOCCHI AL PESTO - Home-Made Potato Gnocchi With Pesto Prepared With Fresh Organic Basil, Garlic, Pine Nuts, Parmigiano Reggiano And Extra Olive Oil
AGUACHILE DE FRUTAS - Seasonal Fresh Fruits In “Sangrita” Verde Prepared With Basil, Fresh Mint, Serrano Chili Pepper, Orange And Lime Juice, Lime Sorbet, Topped with Toasted Coconut
COCONUT CHIA-TAPIOCA PUDDING Creamy Tapioca Simmered In Coconut Milk With Chia, Topped With Fresh Local Fruits And Toasted Coconut
Ver el menú completo
SHRIMP SATAY - Shrimp Skewer Marinated In Satay Sauce With Creamy Peanut Dip
DUMPLINGS - Steamed Wonton Dumplings Stuffed With Duck Confit, Hoisin Sauce
AHI TUNA - Mixed Salad, Fresh Tuna Seasoned With Sesame And Ginger Dressing
GLAZED PORK BELLY - Slow Cooked Pork Belly Glazed in Soya Sauce Accompanied With Fried Noodles
SHITAKE FISH - Catch Of The Day Cooked in Shitake And Dashi Broth Accompanied With Steamed Rice And Veggies
COCONUT CHIA-TAPIOCA PUDDING Creamy Tapioca Simmered In Coconut Milk With Chia, Topped With Fresh Local Fruits And Toasted Coconut
Ver el menú completo
BRUSCHETTA E CROSTINI - Traditional Italian Antipasti Accompanied With Seasonal Ingredients
INSALATA DI RUCOLA E MELONE - Melon Carpaccio, Arugula Salad With Balsamic Vinegar Dressing And Crispy Prosciutto
INSALATA DI FINOCCHIO E CAVOLO ROSSO - Finely Sliced Fennel And Red Cabbage, Fresh Orange Sections And Toasted Peanuts With Citrus Dressing
GNOCCHI PASTICCIATI - Home-Made Potato Gnocchi With Traditional Bolognese Sauce And Parmigiano Reggiano Cheese
RISOTTO ALL’AROGOSTA - Slow-Simmered Risotto Rice In Lobster Broth, Lobster Tail Roasted In Butter, Parmigiano Reggiano Cheese
TIRAMISU - Ladyfingers Dipped In Coffee, Layered With Whipped Mascarpone Cheese Flavored With Cocoa
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PLATEAU DE FROMAGES - Artisanal Cheese And Charcuterie Selections With accompaniments
SOUPE À L’OIGNON - Traditional Onion Soup, Long-Simmered, With Gruyere Cheese Gratinee, As The Chef’s Family Knows Best
ESCARGOTS A LA BOURGUIGNONNE - Burgundy Snails Prepared With Garlic And Parsley Butter
MAGRET DE CARNARD SUACE POIVRE VERT - Roasted Duck Magret Rougie With Green Pepper Sauce Accompanied With Creamy Smashed Potatoes
LOBSTER THERMIDOR - Whole Lobster Cooked In The Shell With Creamy Sauce Cheese Crusted
CRÈME BRULÉE AU BASILIC - Crème Brulée Infused With A Hint Of Basil
TARTE TATIN - Tart With Seasonal Fruit Caramelized in Butter, Bake Up Side Down, Crème Fraîche Ice Cream
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HUMMUS DE CAMOTE Y JOCOQUE - Home Made Sweet Potato Hummus And Artisanal Mexican Labneh Accompanied With Pita Bread
QUINOA TABBOULEH - Quinoa Salad Tabbouleh Style With Fine Herbs And Fresh Lime Dressing
CEVICHE “LE BASILIC” - Catch Of The Day Sliced Sashimi Style Cured in Lime Juice, Seasoned with Passion Fruit Dressing
PATO AL MOLE - Duck Leg Rougie Cooked In Is Own Fat, Mashed Sweet Potatoes And Sesame Mole Sauce
FRESH CATCH “LE BASILIC” - Pan-fried Fish Skin On With Spinach, Glazed Vegetables And Demi-Glace Sauce
COSTILAS DE RES AL CHIPOTLE - Slow Cooked Short Rib In Chipotle Sauce With Mashed Potatoes
AGUACHILE DE FRUTAS - Seasonal Fresh Fruits In “Sangrita” Verde Prepared With Basil, Fresh Mint, Serrano Chili Pepper, Orange And Lime Juice, Lime Sorbet, Topped with Toasted Coconut
Ver el menú completo
BANDEJA DE SASHIMI - Pescado fresco de la Bahía de Banderas, rebanadas estilo sashimi, salsas asiáticas
CEVICHE DE CAMARON - Camarones Curados En Jugo De Lima Con Coco Fresco, Coco Tostado, Menta Y Chile Serrano
ATUN TARTAR - Tartar de Atún Fresco Marinado, Vinagre Balsámico, Piñones, Cubierto Con Ensalada De Rúcula Y Aceite De Maní
POISSON EN CROUTE DE SEL - Pesca Del Día, Piel Al Horno Incrustada Con Sal Marina Servir Con Lentejas Y Salsa Tradicional Vierges Preparar Con Tomates Frescos, Albahaca, Ajo Y Aceite De Oliva Virgen Extra
FRESH CATCH “LE BASILIC” - Pescado frito con piel, espinacas, verduras glaseadas y salsa demi-glace
CHIBOUST DE FRUTA DE LA PASIÓN - Mousse de fruta de la pasión congelada ligera, topping asado y merengue
Ver el menú completo
HUMMUS DE CAMOTE Y JOCOQUE - Home Made Sweet Potato Hummus And Artisanal Mexican Labneh Accompanied With Pita Bread
QUINOA TABBOULEH - Quinoa Salad Tabbouleh Style With Fine Herbs And Fresh Lime Dressing
CUCUMBER AND SESAME SALAD - Persian Cucumber Tossed With Sesame Oil, Seasoned With Rice Vinegar And Sesame Seeds
RISOTTO PRIMAVERA - Slow-simmered Risotto Rice With Seasonal Vegetables And Parmigiano Reggiano Cheese
GNOCCHI AL PESTO - Home-Made Potato Gnocchi With Pesto Prepared With Fresh Organic Basil, Garlic, Pine Nuts, Parmigiano Reggiano And Extra Olive Oil
AGUACHILE DE FRUTAS - Seasonal Fresh Fruits In “Sangrita” Verde Prepared With Basil, Fresh Mint, Serrano Chili Pepper, Orange And Lime Juice, Lime Sorbet, Topped with Toasted Coconut
COCONUT CHIA-TAPIOCA PUDDING Creamy Tapioca Simmered In Coconut Milk With Chia, Topped With Fresh Local Fruits And Toasted Coconut
Ver el menú completo
SHRIMP SATAY - Shrimp Skewer Marinated In Satay Sauce With Creamy Peanut Dip
DUMPLINGS - Steamed Wonton Dumplings Stuffed With Duck Confit, Hoisin Sauce
AHI TUNA - Mixed Salad, Fresh Tuna Seasoned With Sesame And Ginger Dressing
GLAZED PORK BELLY - Slow Cooked Pork Belly Glazed in Soya Sauce Accompanied With Fried Noodles
SHITAKE FISH - Catch Of The Day Cooked in Shitake And Dashi Broth Accompanied With Steamed Rice And Veggies
COCONUT CHIA-TAPIOCA PUDDING Creamy Tapioca Simmered In Coconut Milk With Chia, Topped With Fresh Local Fruits And Toasted Coconut
Ver el menú completo
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