A Recipe for the Captain's Table
from Chef Jean-Marie Zimmermann
CHEF JEAN-MARIE ZIMMERMANN
Global Culinary Ambassador
Cunard Line
Executive Chef Jean-Marie Zimmermann is the Global Culinary Ambassador of Cunard Line, operator of the most famous ocean liners in the world—including flagship Queen Mary 2, Queen Victoria and the new Queen Elizabeth which enters service in Fall 2010. In this role, Chef Zimmermann is responsible for all creative and operational aspects of the gastronomy on all restaurants for the Cunard fleet and for new builds, including the quality and style of cuisine, food specifications and purchasing, food safety and public health, budgeting and White Star Service hospitality. CLICK HERE FOR MORE ABOUT CHEF JEAN-MARIE ZIMMERMANN
Here, Chef Jean-Marie Zimmermann shares his recipe for CRAB BRIOCHE THERMIDOR
CRAB BRIOCHE THERMIDOR
4 diners
Ingredients
4 small brioches (see recupe below)
3.5 oz crab meat
1 egg yolk
1 tbsp fresh crated parmesan
1 tbsp shallots
.5 oz butter
1 tbsp finely chopped shallots
? cup white wine
1 cup chicken stock
3.5 oz Button mushrooms
1 tsp Dijon mustard
Method
Melt the butter and add the finely chopped shallots
Sweat a little but do not color
Deglaze with the wine
Add chicken stock and reduce
Add the heavy cream and sliced mushrooms; reduce until right consistency
At the last moment, whisk the Dijon mustard into the sauce and put aside
Whip heavy cream and one egg yolk and mix into the sauce; do not reheat the sauce
Add the chopped crab meat and mix gently
Slice off the top of the brioche and scoop out a hollow,
then heat the brioche under a medium grill until golden brown
Spoon the sauce with the crab meat into the brioche
Sprinkle fresh grated parmesan over the dish and glaze under the grill
BRIOCHE
Ingredients
Yield 1 Brioche Loaf
24 Small Rolls
22 oz flour
.5 oz instant yeast
.5 oz salt
2.5 oz sugar
.5 cup milk
6.5 oz softened butter
4 eggs
Method
In a mixing bowl; combine all the flour, yeast, salt, sugar, milk and eggs.
Add in the softened butter and mix together.
Rest the dough for 30 minutes.
Mould into desired shape and set aside for proving.
Egg-wash the brioche.
Bake in a pre-heated oven at 180°C: if a brioche loaf for 40 minutes; or if brioche rolls for 10-12 minutes.
More about Chef Jean-Marie Zimmerman
Chef Zimmermann’s favourite quote explains his culinary philosophy: “A part of my heart has always been a reflection of my passion for fine cuisine, creating food for the pleasure of giving, providing a gastronomic experience to be long remembered.” He loves to produce dishes that excite the eye and the palate and has implemented a cuisine that adapts his individual style to an internationally diverse clientele aboard Cunard’s iconic ships.Queen Mary 2, for instance, is the quintessential grand ocean liner, and like a grand hotel she carries certain traditions: elegance, style, superb restaurants and innovative cuisine. Whether its afternoon tea with white glove service in the Queens Room, traditional fish and chips for lunch in the Golden Lion Pub, or a five course dinner in the Queens or Princess Grill restaurants, it all takes passion to create and present. Chef Zimmermann works very closely with his team; which is comprised of hundreds of chefs, creating classic dishes but with a modern interpretation.
For the eponymously named Todd English restaurants, the only at sea, Chef Zimmermann collaborates with the Boston celebrity chef and acclaimed restaurateur to keep the alternative dining venue’s menu fresh, innovative and a delight for Cunard’s discriminating guests.
Chef Zimmermann recently published his first cookbook in French and English, Queen Mary 2: Ocean Liner Cuisine (2009, Éditions Glénat), featuring a sumptuous collection of gourmet recipes and stunning images. The cookbook also provides interesting facts about the legacy and tradition of Cunard Line celebrating their 170th anniversary this year, along with an exploration of cuisine design for the major dining venues onboard.
Chef Zimmermann’s interpretive classic modern cuisine has garnered awards as well as international praise. Besides his culinary designs for the various dining venues aboard the Cunard fleet, he has created sensational, specialized menus for distinguished visitors such as HRH Queen Elizabeth II of Great Britain, HE Queen Noor of Jordan, President George H. Bush, the President of Mexico, and Ambassadors to the United Nations, plus stars from the worlds of popular music, stage, TV and movies. Additionally, in July 2009 The James Beard Foundation acknowledged Chef Zimmermann for his outstanding culinary contributions.
Born in the Alsace region of France, Chef Zimmermann discovered his love of cooking with his grandmother and developed his skills in the kitchen of the most respected gastronomic restaurant in his home city of Strasbourg. He later settled in London, where he was appointed Executive Chef at the Royal Garden Hotel Kensington and the Britannia Intercontinental Hotel Grosvenor Square. He received Sheraton Hotels’ award for culinary excellence while also being their youngest Executive Chef Europe and Africa. In addition, he was proprietor of The Warrener restaurant in Berkshire, where he was awarded by Michelin and Egon Ronay for his classic modern cuisine.
For more information about Cunard Line visit: www.cunard.com/