South African Chef
Jacques Van Staden is the man
behind the inspired restaurant, Qsine onboard the luxury Solstice
Class Celebrity Cruises - Eclipse where
you can expect the unexpected. A James Beard Foundation "Rising
Star of the Year" nominee, he excels at taking guests'
palates on a culinary world tour. He shares his Qsine vision with his creative
recipes for Lobster Escargot, Lava Crab,
Vegetable du Jatour: Carrot-Cardamom Purée - Sweet Potato-Raisin Purée -
Truffle Potato Purée, and Chocolate Tombstone.
I had the pleasure of dining
at Qsine during its inaugural sailing in November 2010 from the port of Miami,
Florida in the United States, and I had the
opportunity to meet the personable and creative Chef Jacques Van Staden.

Qsine
Passionate about cooking from
the age of seven when he used to assist his Italian grandmother, by age 11 he
was cooking the family's large Sunday dinner, and at the age of 14 he was
working in a French restaurant, unbeknownst to his father who thought he was
playing rugby. After graduating from high school and doing his 2-years of
military duty, he knew that he wanted to pursue a culinary career in the United States.
Airline tickets to the United States from South Africa were expensive, yet
undaunted he sold his car and purchased a ticket to Washington, DC where he
stayed with a friend whose parents had been diplomats in South Africa.
Fueled by the enthusiasm of
youth and armed with culinary expertise from the prestigious L'Academie de
Cuisine in Bethesda, Maryland, he set off to hone his craft working at such
illustrious restaurants as Jean-Louis in Washington, DC; Alizé in Las Vegas,
Citronelle in Georgetown, owning his own restaurant, and at the Watergate Hotel
in Washington, DC where managed 250 employees. In 2007, he joined Celebrity
Cruises where his title is Vice President of Culinary Operations, and he is the
vision behind the 10 highly diverse restaurants onboard the Celebrity Solstice
and Celebrity Equinox ships.
His inspiration for Qsine
came from wanting to do something that he calls "uniquely unordinary" going 360
degrees from your perception but with familiar food. Specially designed plates
and whimsical staging helps break down inhibitions and it is more than just the
food, it is the "visual presence, and great interplay between the chef and the
guests." It is a restaurant where "everything is fun and nothing is serious,
except the food."
Chef Jacques Van Staden
shares a few of his innovative recipes to tempt your palate before you set sail
on a Celebrity Eclipse ship. Bon Appétit!
Qsine Menu
Lobster Escargot
Lava Crab
Vegetable du Jatour:
Carrot-Cardamom Purée - Sweet Potato-Raisin Purée
- Truffle Potato Purée
Chocolate Tombstone
Lobster Escargot
Serves 6
Edward and I experienced the
Lobster Escargot at Qsine, and they were pure magic; rich, flavorful, and with
a sauce that was made for dipping.
Lobster Mousse Ingredients:
3
|
Each
|
7-ounce Lobster Tails
|
1 ½
|
Cups
|
Heavy Whipping Cream
|
Escargot Stuffing
Ingredients:
2
|
8-ounce Cans
|
Cooked Escargot
|
2
|
Tablespoons
|
Olive Oil
|
2
|
Teaspoons
|
Garlic Salt
|
1
|
Teaspoon
|
White Pepper (Ground)
|
1
|
Sprig
|
Fresh Thyme (picked and
chopped)
|
½
|
Cup
|
Dry White Wine
|
2
|
Cups
|
Raw Lobster Tail (Medium Dice)
|
2
|
Cups
|
Blanched Maine Lobster Claw
(cooled and diced large)
|
1/3
|
Cup
|
Fresh Parsley (finely
chopped)
|
1/3
|
Cup
|
Fresh Chives (chopped)
|
2
|
Tablespoons
|
Lobster Base
|
Garlic-Parsley Butter
Ingredients:
4
|
Cups
|
Fresh Parsley (chopped)
|
1
|
Cups
|
Fresh Tarragon (chopped)
|
1
|
Cup
|
Garlic Base Purée
|
½
|
Cup
|
Canned Anchovy Filets
|
2
|
Tablespoons
|
Salt
|
2
|
Teaspoons
|
White Pepper
|
2
|
Pounds
|
Salted Butter
|
Garnish Ingredients:
Method for the lobster
mousse: Remove the lobster from the
tail, cut into small pieces and place in a food processor on low speed. Add
cream and continue to pulse in processor until a smooth consistency paste
forms. Remove and place the mousse in mixing bowl and store in the refrigerator
until needed.
Method for the escargot
stuffing: Sauté the escargot with the
olive oil, garlic salt, pepper, and thyme. Then deglaze with the white wine and
simmer for 2 minutes, remove from the heat and let it cool down. When the
escargot has cooled down, lightly chop it in large pieces, then add the chopped
escargot to the diced lobster tail, lobster claw meat, parsley, chives, lobster
base and pepper and mix all ingredients together then remove the lobster mousse
from the refrigerator and mix in well, and set inside the refrigerator.
Preheat the oven to 375°F.
Method for the
garlic-parsley butter: In a food
processor, place the parsley, tarragon, garlic base purée, anchovies, salt, and
white pepper. Purée until a fine consistency, then add the butter and purée
until mixed well. Remove and place in a disposable piping bag. In escargot
dish, pipe a small amount of the garlic-parsley butter in each of the holes.
Scoop one ½-ounce escargot stuffing into each hole. Pipe additional
garlic-parsley butter on top. Place in the oven and cook until butter is melted
or the escargot lobster stuffing is lightly golden brown (about 12 minuets).
Serve with warm brioche bread.
Lava Crab
Serves 6
Chef Jacques Van Staden uses
Kataifi Phyllo Dough for his Lava Crab, which provides a wonderful crispy texture,
and was one of our many favorites at the restaurant.
Crab Mixture Ingredients:
1 ½
|
Cups
|
Alaskan Crab (picked
through)
|
1
|
Pound
|
Jumbo Lump Crab (drained
from liquid)
|
3 ½
|
|
Fresh Egg Yolks
|
¼
|
Cup
|
Mayonnaise
|
2
|
Tablespoons
|
Dijon Mustard
|
½
|
Tablespoon
|
Tabasco Sauce®
|
1/3
|
Cup
|
Chives, Chopped
|
½
|
Cup
|
Plum Tomatoes (seeds removed, brunoise cut)
|
1
|
Teaspoon
|
Fresh Tarragon (finely
chopped)
|
1
|
Teaspoon
|
Kosher Salt
|
½
|
Teaspoon
|
Nutmeg (ground)
|
1 ½
|
Cups
|
Panko Bread Crumbs
|
1
|
Pound
|
Kataifi Phyllo Dough
|
Note: To cut brunoise method
you first cut the tomatoes julienne, then turn one quarter, and cut again to
create small dice. Kataifi Phyllo Dough is thinly shredded dough.
Old Bay Sauce Ingredients:
1
|
Cup
|
Raw Shrimp With Shell
(rough chopped)
|
½
|
Cup
|
Yellow Onion (chopped)
|
¼
|
Cup
|
Garlic Clove (chopped)
|
½
|
Pound
|
Whole Butter
|
1 ½
|
Cups
|
Plum Tomatoes (whole,
diced)
|
½
|
Cup
|
Tomato Paste
|
½
|
Cup
|
White Wine
|
½
|
Cup
|
Lobster Base
|
2 ½
|
Tablespoons
|
Old Bay® Seasoning
|
¼
|
Cup
|
Fresh Tarragon (Whole)
|
¼
|
Cup
|
Fresh Tarragon (Whole))
|
5
|
Cups
|
Heavy Whipping Cream
|
Garnish Ingredients:
6
|
|
Lava Crab, fried
|
6
|
Teaspoons
|
Chives, chopped
|
Method for the crab
mixture: Set the crab aside in a
strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise,
mustard, Tabasco,
chives, tomato, tarragon, salt, and nutmeg together. Add the crab to the
ingredients in the mixing bowl and fold with hands. Add the panko breadcrumbs
and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set aside.
Wrap the crab balls in kataifi phyllo dough until enclosed and completely
covered. Place on a sheet pan, cover, and set inside the refrigerator.
Method for the Old Bay
Sauce: In a pot sauté the shrimp,
onions, and garlic, in the butter until lightly browned. Add the tomatoes and
tomato paste and cook for 8 minutes. Deglaze with the white wine and reduce
until the wine is evaporated. Add the lobster base, Old Bay® seasoning,
tarragon, thyme, and heavy cream, and let it simmer for 30 minutes. Remove from
heat and purée the mixture in a blender. Strain through a chinois, and reserve
until ready to use.
Method for the kataifi
crab: Place each kataifi wrapped crab
on a spoon and slowly immerse into a pre-heated fryer set at high heat and fry
until golden brown. Remove and drain on paper towels.
Presentation: Pour 2 ounces of the hot Old Bay Sauce in each
martini glass. Place the fried lava crab in the sauce, and garnish with chopped
chives and serve.
Vegetable du Jatour: Carrot-Cardamom Purée - Sweet Potato-Raisin Purée -
Truffle Potato Purée
Serves 6
His Vegetable du Jatour is a
play on his daughter's name and is a lovely vegetarian option.
Carrot-Cardamom Purée
Ingredients:
1
|
Pound
|
Carrots (peeled, chopped)
|
2
|
Teaspoons
|
Extra-Fancy Cardamom
(finely ground)
|
2
|
Tablespoons
|
Fresh Orange
Juice
|
1
|
Cup
|
Heavy Whipping Cream
|
1
|
Teaspoon
|
Kosher Salt
|
1
|
Teaspoon
|
White Pepper (finely
ground)
|
2
|
Tablespoons
|
Saffron Threads
|
2
|
Tablespoons
|
Fresh Ginger (Peeled And
Chopped)
|
1
|
Cup
|
Whole Milk
|
¼
|
Teaspoon
|
Vanilla Extract
|
1
|
Each
|
Carrot Chips
|
Method: Place the carrots and the rest of the ingredients in
a pot and cover with plastic wrap (make sure to stir constantly so the carrots
don't burn on the bottom) and simmer for 45 minutes on medium heat or until the
carrots are completely cooked. Purée the carrots in a blender with a little
liquid just to get the blender going. Then place the purée in a container and
set in the refrigerator to cool. Once the purée is cool, place it in a piping
bag, and then pipe the purée into a glass jar to the top. Place in the
refrigerator until needed.
To serve, reheat by placing
the jar in a steamer or the microwave. Garnish with a carrot chip.
Sweet Potato-Raisin Purée
Ingredients:
2
|
Medium
|
Sweet Potatoes (peeled,
cubed)
|
¼
|
Cup
|
Heavy Cream
|
½
|
Teaspoon
|
Kosher Salt
|
1
|
Pinch
|
White Pepper (finely
ground)
|
½
|
|
Cinnamon Stick
|
1
|
Tablespoon
|
Honey
|
1
|
Teaspoon
|
Orange Concentrate
|
1
|
Pinch
|
Cayenne Pepper
|
1
|
|
Star Anise (whole)
|
2
|
Tablespoons
|
Raisins
|
Method: In a small sauce pot, combine sweet potatoes, heavy
cream, salt, pepper, spices, honey, orange concentrate, cover with plastic wrap
and place on low heat. Simmer for about 45 minutes covered or until completely
tender. Remove from heat, place all ingredients, except raisins, in a blender
and puree until completely smooth. Remove from blender, place back in pot, add
raisins, and fold until well incorporated. Remove and serve immediately piping
hot.
Truffle Potato Purée
Ingredients:
3
|
Large
|
Yukon Gold Potatoes (whole)
|
3
|
Quarts
|
Water (to boil potato)
|
¾
|
Cup
|
Heavy Cream
|
2
|
Tablespoons
|
Salted Butter
|
1
|
Sprig
|
Thyme (whole)
|
1
|
Medium
|
Garlic Clove (chopped very
fine)
|
1
|
Teaspoon
|
Kosher Salt
|
1
|
Pinch
|
White Pepper (finely
ground)
|
¾
|
Teaspoon
|
White Truffle Oil
|
½
|
Teaspoon
|
Fresh Black Truffle (finely
chopped) or canned Truffle Substitute
|
Method: Place potatoes whole, skin on in a pot and cover
with water. Place on high heat and simmer for about 35 minutes or until
potatoes are fork tender. While potatoes are cooking, in a separate pot combine
heavy cream, butter, salt, thyme, garlic, white pepper and bring to a simmer.
Remove cooked potatoes and drain from water. While potatoes are hot, carefully
peel and place through a ricer or masher into the cream and fold together with
a rubber spatula until well incorporated. Once all is mixed well, add truffle
oil, chopped truffles, mix well, and serve piping hot.
Chocolate Tombstone
Serves 6
Chef Jacques Van Staden's
Chocolate Tombstone is a chocolate lover's fantasy creation of three luscious
layers of chocolate and varying textures that make this an outstanding dessert.
Sinfully rich and decadent, it is the ultimate ending to a wonderful evening.
Tuile Batter Ingredients:
1
|
Ounce
|
Egg Whites (fresh or
pasteurized)
|
1
|
Ounce
|
Powdered Sugar
|
1
|
Ounce
|
All-Purpose Flour
|
1
|
Teaspoon
|
Vanilla Extract
|
1
|
Ounce
|
Butter, melted
|
2
|
Drops
|
Orange Food Coloring
|
Gianduja Rice Crispy Cereal Cake Ingredients:
1
|
Ounce
|
Gianduja (Hazelnut
Chocolate)
|
1
|
Ounce
|
Dark Valrhona Chocolate (55
%)
|
1
|
Ounce
|
Nutella® (Melted)
|
1
|
Ounce
|
Hazelnut Oil
|
1
|
Pinch
|
Sea Salt
|
2
|
Ounces
|
Rice Crispy® Cereal
(slightly crushed)
|
Chocolate Mousse
Ingredients:
4
|
Ounces
|
Dark Valrhona Chocolate (55
%)
|
1
|
Ounce
|
Nutella®
|
1
|
Dash
|
Sea Salt
|
6
|
Ounces
|
Heavy Whipping Cream
|
1
|
Tablespoon
|
Granulated Sugar
|
Ganache and Garnish
Ingredients:
2
|
Ounces
|
Heavy Whipping Cream
|
2
|
Ounces
|
Dark Semisweet Chocolate
(chopped)
|
|
|
Valrhona Chocolate Pearls,
as needed
|
Method for the tuile
batter: Pre-heat the oven to 350°F.
In a small mixing bowl, mix the egg whites, powdered sugar, all-purpose flour
and vanilla extract; add the melted butter and the food coloring. Chill in the
refrigerator until set, with a sharp knife carve a Q design (or whatever letter
desired) on a plastic sheet and place the plastic design on a greased parchment
paper. Spread the batter mix over the plastic letter template, and remove the
plastic sheet. Let the batter set at room temperature before baking the tuile
designs for about 5-7 minuets or until lightly golden.
Method for the gianduja
rice crispy cereal cake: In a
medium-mixing bowl, melt the chocolates together in a bain-marie or over a
double boiler. Add the remaining ingredients and mix gently. In an 8-inch
square mold, spread the rice crispy cereal mixture evenly, and press lightly
down on the cake to help it form. Place the cake in a dry place to harden.
Method for the chocolate
mousse: In a medium mixing bowl, melt
the chocolates together in a bain-marie or over a double boiler. Add the
Nutella and salt to the chocolate. In another mixing bowl, beat the cream with
the sugar until soft peak. Fold the whipped cream into the melted chocolate
until a smooth consistency. Spread the mousse on top of the rice crispy cereal
cake mixture and place into the freezer until it sets (about 20 minutes).
Remove the cake from the freezer and let it sit out.
Method to finish the cake
with the ganache: In a small pot
bring the whipping cream to a light boil remove from heat and stir in the dark
semisweet chocolate until a smooth consistency (there should be no lumps, it
should be as smooth as silk). Glaze the cake with the melted ganache and cool
in the refrigerator.
Presentation: When ready to serve, cut the cake into (6) portions.
Place on a serving plate. Decorate each portion with Valhrona chocolate pearls
and place the Q orange design tuile vertically on the side of each portion.
When you dine at Qsine, be
prepared for an out of the ordinary culinary adventure with Chef Jacques Van
Staden enthusiastically and creatively leading the way.
Read about Qsine in
the Restaurants section.
Read about Celebrity
Eclipse in the Destinations, Restaurants, and Spas
sections.
For information on the Celebrity
Eclipse and Celebrity Cruises, Inc., please visit the website: www.CelebrityCruises.com.
Qsine
Celebrity Eclipse
Celebrity Cruises, Inc.
Cruise
Reservations: 1-800-647-2251
Website:
www.CelebrityCruises.com
© December 2010. Luxury
Experience. www.LuxuryExperience.com All
rights reserved.
|