The dining menus on board Scenic Eclipse are crafted with exquisite detail to showcase not only the authentic flavours of the regions you travel through, but also the very best produce available with the changing seasons. For one of Chef Tom’s newest creations, the time of year was a crucial inspiration.
“Currently, you can find two main mushrooms in Germany that you don’t see for very long in the year – the chanterelles and the ceps. These two outstanding mushrooms have a very unique flavour to tempt your palate.”
To create this aesthetical dish, Tom experimented with ways of bringing both mushrooms together to complement one another. “I’ve had the idea of ‘building’ a mushroom out of mushrooms for a while now. I couldn’t decide which of the two mushrooms to use so I tried with both. I made two separate mushroom mousses, one out of the ceps mushroom and a much stronger flavoured mousse out of the chanterelles. To ensemble the creation, one mousse became the stump of the mushroom and the other the head. I added a very intense mushroom crème for the side.”
When crafting menus on board a ship, it is vital to closely monitor the supply of produce and push the boundaries of cooking, to ensure ingredients are used creatively and that food wastage is kept to a minimum. Our team of chefs on board Scenic Eclipse spend at least an hour a day monitoring the food fridges to check produce is always fresh.
“Whenever I cook, I try to not have any waste, so I used the trimmings of both mushrooms to dehydrate into mushroom dust. I have beautiful gooseberries growing in my garden and found that when they are lightly pickled, they are the perfect accompaniment to the dish. To adorn the rest of the dish, I used some roasted crushed pistachios and semi dry sec cherry tomatoes – the fruit really elevates the dish. To plate the dish, we used a real ‘slice’ of a tree from my brother’s garden. We shaved the wood several times and made the surface nice and flat. This delivers a truly sensory experience – the feeling of being in the trees, and then, most importantly, the dish smells like a woodland forest when you go to eat it.”