Culinary Experiences on Cunard Queen Mary

Cunard guests will soon be able to savour numerous new culinary experiences on board the flagship Queen Mary 2. Already renowned and acclaimed for creating some of the finest cuisine served in the most glamourous surroundings at sea, we are introducing new dining options as well as a raft of enhancements to each of the liner’s existing restaurants during the ship’s major refit taking place in June.

New Culinary Experiences to Debut on Queen Mary 2 Remastered

Cunard guests will soon be able to savour numerous new culinary experiences on board the flagship Queen Mary 2. Already renowned and acclaimed for creating some of the finest cuisine served in the most glamourous surroundings at sea, we are introducing new dining options as well as a raft of enhancements to each of the liner’s existing restaurants during the ship’s major refit taking place in June.

Queen Mary 2 fine dinning will see the creation of the entirely new Carinthia Lounge serving alternative breakfast and lunchtime offerings together with bespoke premium coffees; a new Verandah Restaurant evoking memories of the famous Grill on the original Queen Mary; a completely transformed Kings Court Buffet; new Queens and Princess Grill menus and completely refurbished restaurants for guests staying in the suites and a new Smokehouse alternative dining concept.

In addition, menus in the existing Britannia Restaurant and Golden Lion pub, together with Cunard’s famous Afternoon Tea selection served in the Veuve Clicquot Champagne Bar, are all being refreshed.

Many of their new menus are being finessed during months of detailed research at a specially-commissioned new Development Kitchen which has opened in Cunard’s homeport of Southampton. Here, teams of chefs have been working with other culinary experts and suppliers to create a wide range of new dishes to be served on board.

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

CRAB BRIOCHE THERMIDOR 

Ingredients
4 small brioches 
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

Directions
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 

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