The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of “Boeuf Gras,” or the fatted calf can be followed to France.
It went through some changes over the centuries until it hit a stride in the new world. New Orleans was established in 1718 by Bienville. By the 1730s, Mardi Gras was celebrated openly in New Orleans, but not with the parades we know today. In the early 1740s, Louisiana’s governor, the Marquis de Vaudreuil, established elegant society balls, which became the model for the New Orleans Mardi Gras balls of today.
Puerto Vallarta has been celebrating the festive holiday since 2009 and the celebration has grown every year. There is a parade that winds through centro and old town that is attended by several thousand.
Kaiser Maximilian restaurant is on the parade route and you can have a front row seat while enjoying a special three course meal with choices for each course. Join their party on Tuesday 13 February 2018 starting at 5pm and running to 11pm. The regular a la carte menu will not be available on this night.
Mardi Gras Menu
Appetizers (choose one)
Marinated Beets and Goat Cheese Salad
Duck Confit Salad
Roasted Quail with Risotto
Ravioli with Tarragon Sauce
Red Cabbage Cream Soup
Main Course (choose one)
Salmon Trout with Celery Purée
Red Snapper with Shrimp Sauce
Combo with Shrimp, Fish and Chicken with Rice and Chipotle Sauce
Coffee Spiced Beef Tenderloin
Zwiebelrostbraten – Beef Loin with Onions
Spiced Duck Breast with Farro Risotto
Chicken Breast with Rosemary Mashed Potatoes
Roasted Leg of Veal
Veal Scaloppini with Twice Baked Potato & Creamed Spinach
Pork Chop with Nut Chutney & Sautéed Endives
Wienerschnitzel – Breaded Pork Loin & Potatoes
Rahmschnitzel – Sautéed Pork Loin with Noodles & a Mushroom Cream Sauce
Warm Pecan Chocolate Tart & Vanilla Ice Cream
Chocolate Pot de Crème
Sour Cream Cheesecake with Pineapple & Strawberries
Austrian Apple Strudel with Vanilla Ice Cream
Sacher – Chocolate Cake with Mint Ice Cream
Panna Cotta with Mixed Berries
Linzer Tart with Frozen Yogurt
Vanilla Ice Cream Hot Crepe with Chocolate Sauce
Strawberry Royal Sundae
The price per person is $620 pesos, gratuity is not included. If you prefer to have the rack of lamb, diver scallops or braised short rips, as a main course, the price for the is $720 Pesos per person.
Reservations are a must. Please call 222 5058 or 223 0760.
Be sure to join the Kaiser Maximilian team for a wonderful celebration.
It is a special time of year to be shared with family and friends. Celebrate Christmas Eve and enjoy a sumptuous feast with your loved ones at Kaiser Maximilian Restaurant in Puerto Vallarta. The European bistro atmosphere, attentive staff will only add to the festive experience.
Owner Andreas Rupprechter and Executive Chef Juan Carlos Palomera have created wonderful selections for this occasion. It is a four course meal with choices for each course. The price is $720 pesos per person, which does not include the tip.
This is the Christmas Eve Dinner Menu for Sunday, December 24, 2017 and it is served from 5 to 11pm at Espresso Bar and in the Main Dining Room from 6 to 11pm. The restaurant will only be open for this dinner and the a la carte menu will not be available.
First Course (select one)
* Tuna carpaccio, oranges, quince, pita bread
* Diver scallops, dashi, celery, ginger, parsley
* Spinach Strudel with mixed greens and tomatoes
- Cesar salad with crispy potato croutons
- Duck confit salad, sherry vinaigrette, caramelized squash, pears & greens
Second Course (select one)
- Ravioli, mushrooms, chile, almonds & celery
- Lobster bisque with shrimp
- Crab cake with avocado purée with tequila lime glaze
- Gnocchi, pumpkin, nut butter foam & walnuts
- Quail, plum, mashed potatoes, roasted onions & tantori massala
Third Course (select one)
* Turkey medallion stuffed with nuts, dried fruits, sweet potato purée, cranberry sauce
* Roasted leg of veal on glazed vegetables, Spätzle and cream sauce with mushrooms
* Coffee spiced beef tenderloin, sauce Foyot, vegetables, potato gratin
* Rack of lamb, cous cous, fermented pepper, carrot purée
- Red snapper fillet with lobster sauce, celery and fennel
- Salmon trout fillet with Speck raisin nage, herbs and celery purée
- Sautéed shrimp, rice stuffed sweet pepper, smoked chipotle sauce
Fourth Course (select one)
* Warm pecan chocolate bourbon tart, vanilla ice cream, whipped cream
* Sour Cream Cheesecake, coconut crust, rum-poached pineapple, strawberries
* Chocolate pot de crème, caramel mousse, sea salt
* Appel Strudel with vanilla ice cream
- Yoghurt with berries and short bread
- Sachertorte with whipped cream
- Lemon tart, ricotta, confit, walnuts
This is the set menu for this meal. Spaces will quickly fill up, make sure to make your reservation today for a wonderful Christmas Eve dinner at Kaiser Maximilian, 223 0769 or 222 5058.
Feliz Navidad, Merry Christmas, Frohe Weihnacht, Joyeaux Noél!
The restaurant featured Executive Chef Stefan Glantschnig and his Sous Chef Daniel Thür from the Waldhof Resort in Scheffau am Walden Kaiser, Austria. Stefan won Junge Wilde 2017 in Hamburg, Germany. This contest showcases chefs under 30 years of age and had over 2400 participants. The award translates to Young and Wild and he says he is taking local cuisine to the next level.
“I think the festival was a great opportunity that brought many different chefs together,” said Stefan, “We celebrated food at its best.” Stefan throughly enjoyed his first trip to Mexico and hopes to visit again.
Here is his Austrian inspired menu, which is a la carte.
Vorspeisen – Appetizers
- Paprika, goat cheese, cumin & turnip
- Carpaccio vom Thunfisch – Tuna carpaccio, oranges, quince with pita bread
- Jakobsmuschel – Diver scallops, dashi, celery, ginger and parsley
- Entenleber – Fois gras, brioche, melon, pumpkin and orange
Zwischengerichte – Second Appetizers
- Goldfisch – Mahi Mahi, radish, camomile, cardamom vinaigrette and olives
- Gnocchi, pumpkin, nut butter foam and walnuts
- Ravioli with mushrooms, chile, almonds and celery
Hauptgänge – Main Courses
- Wachtel – Quail served with plum, mashed potatoes, roasted onions and tantori massala
- Rotbarsch – Red Snapper served with faba beans, clear fish soup, purslane and lemon
- Lamm – Lamb, cous cous, peking duck lack, fermented pepper and celery purée
- Rosini – Beef fillet, duck liver, truffel, mashed potatoes and baby carrots
- Kalbsbries – Veal sweetbreads, beets, pumpkin and curry sauce
Nachtisch – Desserts
- Zitronen Tarte – Lemon tart with ricotta, confit and walnuts
- Joghurt withberries and short bread
The regular a la carte menu will also be available. The special menu is served from noon until 11pm at Kaiser Maximilian Espresso Bar, Olas Altas 380-C and from 6 to 11pm in The Main Dining Room, Olas Altas 380-B. Sample some of Austria’s most innovating and best-tasting inventions at Kaiser Maximilian.
Stefan Glantschnig Guest Chef
Fresh from his win as one of the best young chefs in Western Europe, Stefan Glantschnig will be preparing innovative cuisine at the 23rd Annual Festival Gourmet. He will be featured at Restaurant Kaiser Maximilian, Olas Altas 380-B in Old Town Puerto Vallarta. The event runs November 10 through 19, 2017. There are almost 30 restaurants and hotels participating, featuring chefs from all over the world.
Stefan won Junge Wilde 2017 in Hamburg, Germany. This contest showcases chefs under 30 years of age and had over 2400 participants. The award translates to Young and Wild and he says he is taking local cuisine to the next level. This contest is intense and is sponsored by the magazine and website RollingPin. Not only do chefs have to create innovative dishes with a four-course meal, they must produce a recipe book, marketing ideas, only source products within 40 kilometers of their restaurant, limited spending and photos.
“This was a great way to get my name out there,” says Stefan, “What a wonderful chance to network with many great people in the restaurant industry.”
Stefan says he is really looking forward to his first trip to Mexico, especially since Puerto Vallarta looks like a beautiful place. “I am curious about the people and what types of foods are available. I cannot wait to sample the famous tacos and tequila,” says Stefan.
Andreas Rupprechter, owner of Kaiser Maximilian, got in touch with Stefan while he was on vacation in Austria visiting his family. His sister saw an article in the local newspaper about Stefan and from there the spot was secured for Stefan’s trip to Mexico.
“I think the festival is a great opportunity to bring many different chefs together,” says Stefan, “We will be celebrating food at its best.” Stefan will be accompanied by his Sous Chef Daniel Thür.
Stefan is currently the executive chef at the Waldhof Resort in Scheffau am Walden Kaiser, Austria. A magical resort in the Alps. It has been in existence since 1920 and is situated at the base of the mountains. Originally a holiday home that transformed from a small feeding stable, it is now a great hotel. It has been a family business since the beginning. Every year since the 1950s the family has been delighted to host travelers. There’s incredible skiing during the winter and glorious hiking during the summer, plus incredible meals in their restaurant.
Tyrol, which refers to a region in Austria, cuisine is Stefan’s specialty. Pure spring waters, natural green Alpine pastures and a commitment to nature and organic farming are the ingredients that make Tyrolean cuisine so unique. He will delight clients with his wide variety of cooking styles.
Don’t forget to make your reservations for Tuesday, November 14, 2017, at 8pm, because it is the night of the chef’s table, Culinary Art by Stefan and Daniel, a six-course dinner with wine pairings at the restaurant and the cost is $1650 pesos per person. This event is usually sold out, so make your reservations today, 223 0760.
If you cannot attend Festival Gourmet, Kaiser Maximilian will be featuring Stefan’s special menu through December 16, 2017. A tasty addition to the regular a la carte menu.
It’s a feast for all the senses and you can take part in this experience by attending Theme Night at Kaiser Maximilian Restaurant in Puerto Vallarta during the 22nd Annual Festival Gourmet.
Traditional Austrian cuisine with a modern twist will be featured by Guest Chefs Johannes Weinberger and Lida Zebedin. Johannes and Lida work under Master Chef Martin Sieberer at the Trofana Royal Hotel, which is the only 5-star hotel in Austria. They have also worked in great restaurants in Carinthia and Styria before joining the team at the hotel.
The Chef’s Theme Dinner includes a variety of dishes and wine pairings that will entice any foodie. The meal is on Tuesday, November 15, 2016, at 8pm sharp. The cost is $1500 pesos per person, which does not include gratuity.
Here’s the menu:
“Wachtel” Roasted quail with risotto, parmesan and foie gras
Paired with Weingut Reinisch Johanneshof, Pinot Noir 2014, Thermenregion, Austria
“Klare Steinpilzsuppe” Warm, clear porcini consommé served in a different way
¨Lachsforelle” salmon trout fillet with speck raisin nage, herbs and celery purée
Paired with Weingut Huber, Riesling Terrassen 2014, Traisental, Austria
“Hirsch” Venison with onion crust, chestnut custard and saffron apples
Paired with Reinisch Johanneshof, St. Laurent 2012, Tattendorf, Austria
“Mozartkugeln” with Berry Ragout
This is similar to a chocolate truffle originally created in 1890 by Confectioner Paul Fürst from Salzburg and named after Wolfgang Amadeus Mozart
Paired with Champagne Veuve Clicquot
There will be also be live music by the famous, local musical group Los Bambinos.
Reservations are required, please call the restaurant at 223 0760 or 222 5058.
Austrian cuisine is influenced by the greatly by the former Austro-Hungarian Empire and Martin is one of those artists who is dedicated to the emphasis and reinterpretation of his regional cuisine. This combination of traditional, well-known and indigenous with interesting, new forms of preparation, some playfulness and unusual effects characterizes the Tyrolean’s cuisine style. His Sous Chefs Johannes and Lida will interpret his dishes nicely.
Experience this meal at Kaiser Maximilian.
A true master passes on all he knows to his students and they transform this education into ideas of their own. During the 22nd Annual Festival Gourmet at Kaiser Maximilian Restaurant in Puerto Vallarta, two assistants to one of Austria’s most decorated chefs will be guest chefs during the event, which runs November 12 to 20, 2016.
Chef Martin Sieberer is the culinary artist at the Trofana Royal Hotel, which is the only 5-star hotel in Austria. He is Tyrol’s most decorated chef. Tyrol is a western Austrian state in the Alps that’s known for its ski resorts, historic sites and folk traditions.
In 1996 he began working at the Trofana Royal and just two years later began receiving awards. Gault Millau is an influential French restaurant guide and it rates on the quality of the food, service, price and atmosphere. This prestigious magazine made him Newcomer of the Year in 1998 and they continue to award him highly, including Chef of the Year in 2000. He has also received a Michelin star.
Martin has published three cook books, A la Carte and VIP Gourmet Guide rate him with almost perfect scores. He makes television appearances on Austria’s most popular cooking show Freshly Cooked. In 2005 he was appointed Lufthansa Star Chef and pampers business and first class passengers on long-haul flights with his creations. Martin is considered one of the most innovative chefs in Europe and his restaurant in the Tofana Royal, Paznaunerstube, is a fixture for gourmets. Now you know his protégés will be serving you some of the best Austrian cuisine ever available in Puerto Vallarta.
Johannes Weinberger and Lida Zebedin will interpret the culinary art of Martin Sieberer. Both Johannes and Lida have worked in great Austrian restaurants in Carinthia and Styria before joining Martin Sieberer.
The Festival Gourmet Menu will be available from noon to 11pm, November 12 to December 17, 2016, and includes:
“Garnelen” Jumbo Shrimp Diavolo with chile, garlic bread and zucchini
“Thunfisch” Tuna carpaccio with mixed greens, cucumber and sun dried tomatoes
“Backhendl” Fried Chicken, potato salad, mixed greens with pumpkin seed oil vinaigrette
“Wachtel” Roasted Quail with porcini risotto and parmesan
“Kalbsgelee” Veal Terrine with horseradish, tomatoes and mixed greens with pumpkin seeds
“Klare Steinpilzsuppe” Warm, Clear Porcini Consommé served in a different way
“Fischfillet” Fish fillet sautéed with egg and parmesan, tomato risotto and shallots
“Lachsforelle” Salmon Trout Fillet with Speck raisin nage, herbs and celery purée
“Rindsfillet” Beef Fillet with potato au gratin, shallot ravioli, fine vegetables and red wine sauce
“Lammschnitzel” Sautéed Lamb Escalops with prosciutto and sage with polenta & green beans
“Hirsch” Venison with onion crust, chestnut custard and saffron apples
“Mangopalatschinken” Hot Crepe with mango and chocolate sauce
“Eisreindling” Apple Dumplings with cranberries, raisins and honey parfait
Cottage cheese dumpling with berries
The regular a la carte menu will also be available.
Kaiser Maximilian will have its special Chef’s Table on Tuesday, November 15, 2016. It is a six course dinner with wine pairings. This wonderful evening will begin at 8 pm. There is only one seating and the cost is $1500 pesos per person. Reservations are recommended, 223 0760.
Martin is one of those artists who is dedicated to the emphasis and reinterpretation of regional cuisine. This combination of traditional foods with new forms of preparation, some playfulness and unusual effects characterizes the Tyrolean’s cuisine style. You will have the chance to enjoy it all during Festival Gourmet at Kaiser Maximilian.