On the launching of the new menu of the Surcouf restaurant, we have met with Chef Maton who created this innovative and audacious menu. Discover more about his personality, career and culinary inspirations.
Tell us more about your career. What are the reasons that lead you to become a chef?
It’s a pure coincidence. I started to work as a dishwasher at Domaine des Pailles which enabled me to discover the kitchen environment. This first experience was an eye-opener and encouraged me to progress in this sector. Thereafter, I had the chance to work with quite a few starred chefs who have shared their passion and their culinary creativity with me. It’s been 30 years now that I work in a kitchen and Chef for 17 years.
What is your favorite ingredient, the essential one?
I do not have any. I love cooking with anything around me. Each ingredient is unique and worth to be used. My role is to sublimate them.
What is your best culinary trick that can be shared with us?
My trick is to make a mayonnaise with water and no oil. Contrary to what many people think, the secret is in the whipping of the preparation.
If you had to recommend a typical Mauritian meal to someone visiting Mauritius, what would it be?
I would recommend the chicken and prawn curry or salted fish, eggplant with faratas accompanied by a homemade cucumber salad. This is a local tradition of our ancestors.
What is the local product that you prefer to cook?
It is difficult to choose. I like using all the local products but what I prefer is to cook them differently with a touch of creativity for example a chayote snack dim-sum style.
An unusual combination of 2 products?
Chocolate and chilli.
What is your favourite meal?
Simple homemade Mauritian cuisine : salted fish and a “ bouillon brèdes”
In your opinion, what is the most important product to be used for a perfect meal?
Salt! A good seasoning makes a good meal. The quantity of salt used must be well-balanced. I personally like to use salt flower of “Guerande “
What are your values in your kitchen?
Authenticity and sincerity however the main one is the client satisfaction. As a Chef, there is nothing as gratifying as the smile of a satisfied customer and to see empty plates coming back to the kitchen.
In your opinion, what is the definition of a good meal?
A good meal is to find satisfaction in our senses. The taste, the visual and the fragrance must reach the level of our expectations.
Tell us more about the menu of the Surcouf restaurant?
Without hesitation, the Venison burger enhanced with Cajun and Texan spices.
If you have diner there, what would be your choice?
To start with, the Red Tuna tartare with its tomato coulis enhanced with combava and then the beef sirloin with its Bearnaise sauce and fried onions. As I am not a big fan of sweets, I will skip the dessert.