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Being a superyacht chef is a 24/7 job for Peter Göppel. "I'm usually up at six in the morning,"he explains. "Those quiet hours are when I begin to prepare breakfast, visit the local marketsfor fresh food and work on menu-planning for the day. From eight until 12 it is all go. I have theguests' breakfast to serve and at the same time I start to prepare the crew's lunch. I'll then nipout on deck to chat with the guests about their food for the day before I head back to serve the crewwith one hand while preparing the guests' dishes with the other. Midday to three is all aboutserving up the guests' lunch, and from then until six o'clock I organise the crew's dinner, chat with theguests about their dinner, serve the crew, then start the guests' food. The final six hours of the day area balancing act of serving the guests' dinner, planning meals for the next day, writing shopping lists,ordering supplies, stock control and cleaning. I'd like to say I then get six hours deep sleep, but to behonest you're always on standby on a superyacht."A consummate professional, Göppel has been maintaining this hectic schedule for about five years,having previously worked on C'est la Vie, Opus II and 5 Fishes, before which he trained in restaurantsall over Europe for a decade. Göppel's culinary icons are perhaps the best indication of what you might expect cuisine-wise as acharter guest on board the 62m (203') RoMa. He lists Austrian chef Eckart Witzigmann, who is thefirst German-speaking chef to receive three Michelin stars for his Munich restaurant Aubergine;the two-Michelin starred chef Hans Haas, who also hails from Austria; and the UK's three-Michelinstarred creative phenomenon Heston Blumenthal, who is famed for his experimental cuisine and FatDuck restaurant in Berkshire. Göppel's own style reflects his Bavarian background and the Mediterranean influences he has sincebeen exposed to. While he is not a fan of fusion in the sense of mixing two styles within one dish, he isnot averse to serving his guests an Asian starter followed by a Mediterranean main course. "I would describe it as being a healthy crossover of Mediterranean, Asian, Caribbean andFrench cuisine," he says of his culinary style, which is greatly influenced by his way of life. Travellingso extensively on a superyacht, he has had exceptional opportunities to visit remote corners of theworld and experience first hand the gourmet treats and techniques of many regions."I always read the cookbooks of areas in which I'm travelling, and I visit the local marketsto get inspiration. I also keep in touch with restaurants I've worked for and exchange ideaswith former colleagues. And I love to visit restaurants in the areas in which we cruise. My favouriterestaurant in the world is Auberge Provençale in Cannes, France. It opened in 1860, makingit the oldest restaurant in Cannes, and the service and food are outstanding."Clearly a chef who embraces a challenge, Göppel suggests that as well as dealing with a hectic workschedule, remaining creative and cooking to suit a variety of tastes and requirements, another ever-morecrucial consideration is the need to provide healthy food for his guests. "Cuisine has become much lightersince I first started training. Now the focus is very much more on locally bought, fresh ingredients -ensuring that meals are nutritious as well as delicious is more important than ever."n24Isea&iIWINTER 2012Taste notes with.Peter GöppelChef Peter Göppel describes his typical day on board the 62m (203') RoMa, andoutlines his inspirations for creative cuisine[]charter cuisinePhotography: Jeff Brown

gourmetgossipLOBSTER MILLEFEUILLE WITH CAPSICUM PESTOServes 4INGREDIENTSfor the lobster. 2 medium-sized lobsters . 50g (1.7oz) butter. 1 sachet of bouquet garni. Dash of Noilly Prat ----------------------------for the millefeuille. 150g (5oz) potatoes. 50g (1.7oz) softened butter. 50g (1.7oz) flour. 2 egg whites (whipped until stiff). Pinch of nutmeg. Salt & pepper to taste----------------------------for the pesto. 1 red capsicum pepper. 1 yellow capsicum pepper. 1 clove garlic . 30g (1oz) pine nuts . 10g (0.3oz) Parmesan cheese. White pepper & sea salt to taste. 50ml (1.6floz) white balsamic vinegar . 100ml (3.3floz) olive oil . A bunch of dill and parsleyMETHOD1.Boil lobster for 3.5 mins and blanch in iced water, then removelobster flesh from shells and set aside. Keep 500ml (17floz) of thestrained boiling water and add to this the lobster shells, butter,bouquet garni and Noilly Prat. Slowly reduce the liquid down to125ml (4floz). 2.For the millefeuille, mix together the boiled potatoes, softenedbutter, flour, stiff egg whites, nutmeg, salt and pepper. Spreadthinly in round shapes on a greased oven tray. Bake at 160°C(320°F/gas 3) for 12 mins. This should make up to 20 biscuits,although you'll only need three per person for this dish.3.Grill peppers, peel and cut into small pieces. Roast garlic andpine nuts over a low heat until golden brown. In a bowl, mix thered pepper and half the garlic, pine nuts, parmesan, white pepper,sea salt, white balsamic vinegar and olive oil, then blast with ahand blender until smooth. Repeat this process with the yellowpepper and the other half of these ingredients.4. Halve the lobster tails and gently reheat in the stock with theclaws. 5.Place half a teaspoon of yellow pesto on a plate and lay one ofthe potato biscuits on top. Add one reheated halved lobster tail,a little red pesto and a sprig of parsley. Cover with another biscuitand top with a hot lobster claw, a sprig of dill and some yellowpesto. Finish the tower with a biscuit and serve.WINTER 2012I sea&iI25