He is French, but lives on the island, in Câmara de Lobos. His wife is Madeiran and they have two children. Over recent years, Yves Gautier has headed the kitchens of some of Madeira’s leading hotels and restaurants, following an international career that took him from France to Jordan. Chef Yves Gautier, aged 51, is now “king” of Hotel Quinta da Serra’s kitchen. He is committed to developing a quality Madeiran gastronomy, while also strongly promoting traditional specialities. “Espetada” (marinated grilled beef kebabs) and dry wine, fresh fish and “poncha” (traditional alcoholic drink made with sugar cane “aguardente”, honey, sugar and lemon juice), honey cake and sweet Madeira wine are essential features of Chef Yves Gautier’s cuisine. Gautier considers the island a destination of unique charm: exotic and safe, with friendly locals and an authentic natural landscape. Must-see visits include a walk along a “levada” (traditional irrigation channels), especially to discover the extent of work that went into the development of this water system and to delve into Madeira’s rich natural diversity. Further “mandatory” activities include careering downhill in wicker basket sleds and visiting the Dona Esmeralda gardens, in Funchal – an estate boasting an abundant variety of plants and aromatic herbs that seduces Madeira’s chefs.
AND HIS BEST OF IS…
VISIT: Madeira Wine Company, Mercado dos Lavradores; ACTIVITIES: Levada do Caldeirão Verde, Mergulho, Boat Rides; SLEEP: Hotel Quinta da Serra, The Cliff Bay, Quinta do Furão, Choupana Hills, Quinta da Casa Branca, Quinta Jardins do Lago, Belmond Reid’s Palace; EAT: Greenvalley, Il Gallo D’Oro, UVA, Tasca Portuguesa, Armazém do Sal, O Clássico, Restaurante da Quinta do Furão, Tokos, Xôpana, Casa Madeirense, Theo’s; CAFÉS: Santa Maria Bar, Mercearia da Poncha, Maktub; NIGHTLIFE: Trap, Vespas, Casino, Café do Teatro; SHOPPING: Enomania and all the embroidery shops.
