Cruise ship recipe for:
 from: Chef Jean-Marie Zimmermann

Executive Chef Jean-Marie Zimmermann, Global Culinary Ambassador for Cunard Line shares his recipe here for CRAB BRIOCHE THERMIDOR


Chef Jean-Marie Zimmermann's Crab Brioche4 diners

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

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 and 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


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

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.

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 Cruise Line Chef  Jean- Marie Zimmermann

Chef Jean Marie Zinnermann for 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.

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.

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.”

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.

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