Have you ever wondered what it would be like to have a chef prepare all your meals? Once you get on a Cunard Cruise, you don’t have to wonder anymore.
Where dining is always an adventure, Cunard Cruises menus are overseen by none other than Chef Jean-Marie Zimmermann, the recipient of a prestigious Michelin-star. Each recipe and dish gets his stamp of approval before any guests get to taste it, so you can be sure that your every on-board meal meets the highest standards.
This Alsatian-born chef grew up on the apron strings of his grandmother, where he first honed his culinary skills. From there, it’s been a non-stop journey to chef stardom as he rose through the kitchen ranks, stopping only for the occasional accolade or laurel. Although his career started in the town of Strasbourgh, he has plated meals in Cannes, Juan Les Pins, Monte Carlo and London. He has competed and come out with gold medals at the Culinary Olympics, which are hosted every four years in Erfurt Germany, placing him among the leaders in his trade, worldwide.
It was Zimmermann’s time as proprietor of his own restaurant in Berkshire, England called “The Warrener” that earned him his Michelin star, but when chef Zimmermann decided to write a cookbook, it was about the cuisine that has now captured his attention.
The cookbook titled “Queen Mary 2 Ocean Liner Cuisine” lets guests of the cruise line take home a visual reminder, through its photography of their dining experiences on-board. It also lets them try to recreate some of the spectacular meals in their own kitchens.
On board the Queen Mary 2, there are 10 dining options, ranging from sophisticated upscale dining and Mediterranean cuisine to pub and patio fare. If you fancy a spot of tea, the Queen’s Room serves a proper British Tea complete with finger sandwiches and scones. Keep your eye for the Todd English restaurant, the namesake eatery of Cunard’s other claim to culinary fame, the Boston-bred chef.
The dishes at Todd English reflect a taste of Maine with a strong penchant for seafood like a Maine Crab Cake with Todd’s Fiery Sweet and Sour Tomato Sauce and a Ricotta Gnudi and Brown Butter Lobster served with Zucchini and toasted Hazelnuts.
No matter which way you look at it, the food on board these ships is tasty enough, that you may not want to leave for your shore excursions. But when you do disembark, you’ll undoubtedly be reassured that the food onboard is without a doubt world-class, no matter where you sail.
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