 | A personal chef who cooks on board yachts. The services offered to pleasure-boaters are top-of the –range. With baskets on his arm Denis Kuhn climbs aboard and has chosen to take off towards other horizons. This man from Antibes has left the kitchens of the great restaurants to go to the cooking ranges in people’s homes, those of the major yachts and other yachts moored all along the coast, in particular at the Port Vauban in Antibes. This kind of service to pleasure-boat owners has grown a lot over the past few years, multiplying the offers to satisfy the demands of a clientèle of « high standing ». Denis Kunh has chosen gourmet cuisine with specialities in organic and vegetarian cooking to which fish is added. |
 | Demands, demands… When it comes to taste, Denis Kuhn can do everything with a few specialities that have evocative names : stuffed courgette flowers with scorpion, brunoise of vegetables, panfried grenadin of swordfish on courgette spaghetti with saffron sauce, and in particular, to finish off a meal in style : fresh fruit terrine with almond mousse and orange sauce … So even the fussiest palates should be satisfied. |
 | Nonetheless sometimes it can be rather difficult to satisfy certain desires. How can you organise a buffet for 120 people on a Sunday off the coast of Cannes in less than eight hours, with crystal glasses and silver cutlery ? Denis Kuhn managed it, not without some difficulty, but it’s the result that counts. It was even more frought with danger to find at 11 p.m., during the Monaco Grand Prix, cases of champagne, bourbon and other drinks for an evening where quite a quantity of alcohol had already been drunk…Within the hour the boat was supplied. All these acrobatics for one single objective: service. |
 | « For a person like me who likes to work alone, adding a personal touch to my dishes and the way I decorate them, this system of cooking on-site is an extraordinary experience. For each new client the work is new. In each place I have to adapt to the space and the utensils… The most difficult thing is to win the trust of these very demanding people who hire my services so that they don’t have to be put out when they are entertaining » |
 | Rencontre avec la dynamique ambassadrice de la gastronomie occitane: Maïté qui loin de la télévision, se consacre désormais à son restaurant de Rions-les-Landes. |
