CRUISE CUISINE MONTH at Prow's Edge Cruise Magazine continues with a new cruise recipe for our fellow passengers from Chef Jean-Marie Zimmermann (for Cunard Line) for Crab Brioche Thermidor.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.
Along with more than 24 other renowned and celebrity chefs working with the cruise lines, Chef Jean-Marie Zimmermann offers another recipe to the more than 30 already existing and favorite recipes presented for you at the Captain's Table pages.
There is no other cruise magazine on line that offers you what is, in effect, a cookery book with recipes from the stars of culinary world.
Chef Jean-Marie Zimmermann's tantalizing recipe (including his recipe for a brioche loaf) guides you step by step through his exotic dish.
There is also a detailed biography of the renowned Chef Zimmermann.
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.”
His recipe here makes sure that you too can remember the dish, and the experience too!
Enjoy!
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