News

Published: Thursday, 16 January 2014

There is a saying that it only takes two boats to make a race, referring to the often-competitive nature of boat owners and skippers alike. This spirit of competition is elevated to new heights at the Antigua Yacht Show’s ‘Concours de Chef’, where superyacht chefs vie to create the most tantalizing menu.

This year, chefs were required to create a “Plant-Based Haute Cuisine Caribbean Luncheon” or vegan meal from the abundant natural produce available on the Caribbean island. The winning menu is shown below - carnivores look away now. 

Superyacht Chefs Battle It Out In Antigua

REFRESHING ALCOHOL FREE COCKTAIL


Pink guava, papaya, green tea with a touch of mint & ginger beer soda


AMUSE BOUCHE


Butternut pumpkin, coconut, tamarind & chili cappuccino soup served with coriander foam

STARTER


Low carb Caribbean style maki sushi served with soy sauce, wasabi & beetroot pickle ginger

MAIN COURSE


Vegetable ravioli tricolore filled with slow roast bell pepper & served with a rustic tomato, basil ratatouille & white almond foam

DESSERT


Cashew panna cotta with passion fruit coulis served with fruit caviar, pineapple, mint foam & crispy almond tuiles

                                               Superyacht Chefs Battle It Out In Antigua 1

 

The winning entry, which was created by Chef Anders Pedersen of the 180ft Benetti Altitude, was tested on several of Pedersen’s vegan friends.

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