Cellar & Galley Featuring Chef Brigitte Rosemann
A Chef and a Master Sommelier Serve Up the Perfect Pairing
Chef Brigitte Rosemann
With a CV that boasts Michelin-starred restaurants and several years’ experience in head chef positions, Brigitte Rosemann is well positioned to fulfill the culinary desires of the most discerning charterer. Keen to cater to guests’ individual requirements, but equally able to propose menus with imagination, guests will find her on-board cuisine hard to resist. She taps a variety cooking styles from French to Southeast Asian to Indian fusion, demonstrating a wide range of culinary skills.
After obtaining various qualifications in culinary arts, wine appreciation, confectionary and hospitality practices, Rosemann began her career as a commis chef at the Rhodes in the Square restaurant in London, a French-influenced fine-dining establishment led by celebrity chef Gary Rhodes. Early in her career, she took on roles such as head chef and executive chef at French fusion restaurants and wine estates in South Africa. Rosemann joined M/Y Anjilis in February 2011. Since then, she has further developed an eclectic range of cooking styles that are enjoyed by guests and crew. Recently, Rosemann has focused on cooking wheat-free and dairy-free options to accommodate a wider variety of dietary requirements. She won first place in the 11th Annual Concours de Chef at the Antigua Charter Yacht Show in 2010.
• Wheatgrass, apple and carrot shot
• Beetroot Carpaccio
• Micro green salad
• Cucumber gazpacho
• Courgette and avocado tartar
• Conch ceviche
• Organic stone-ground whole-wheat roti
“Wahoo 2 Ways”
• Cedar-grilled wahoo on plank with mango and coriander salsa
• Bamboo-wrapped wahoo with dill and olive oil emulsion
• Caribbean fruit stack
• Coconut soy rum crush
One of only 204 professionals worldwide to hold the title of Master Sommelier,Virginia Philip knows wine inside and out. Her discerning palate and encyclopedic knowledge also earned her the American Sommelier Association’s title of “Best Sommelier of the United States.” At The Breakers Palm Beach, Philip oversees the beverage selection of the resort’s nine restaurants and bars and 14 wine lists. She owns Virginia Philip Wine Shop & Academy in West Palm Beach, a great place to please and train your palate.
For more information: virginiaphilipwineshopacademy.com
Domaine Helfrich Riesling, Alsace, France, 2009 ($20), is a good choice for Chef Brigitte’s first course. This medium-bodied wine has rich pear, lemon and yellow apple tones with hints of jasmine. Riesling is one of those wines that goes incredibly well with all types of food. With this dish, containing wheatgrass, apple, carrots and beets, versatility is a must.
Gazpacho can be very tricky to pair, especially if there is quite a bit of spice and scallion in the recipe. I find that Sancerre from the Loire Valley in France will usually do the trick nicely. I would pour Pascal Jolivet Sancerre, Loire Valley, France, 2011 ($30). Made from 100 percent Sauvignon Blanc, this wine is edgy, high-acid and minerally. Hints of gooseberry, lemongrass and lime pith really work well with the cucumber in the soup, as well as with the ceviche, yet cuts through the textural weight of the avocado all at the same time.
Chef Brigitte’s fish course is tough—two preparations and a flaky white fish to boot. But let’s face it: We all want a glass of red wine by the time the entrée hits the table. For this course, I would suggest the Alpha-Box & Dice “Tarot” Grenache, South Australia, Australia, 2009 ($15). This lovely Grenache offers sweeter fruits that will complement the mango and coriander salsa in the cedar-grilled preparation. The lavender and olive notes in the wine also work with the dill olive oil emulsion for the bamboo wrapped preparation. Problem solved.
Sake is one of those overlooked products that once people try, they wish they had tasted them sooner. Murai Nigori Genshu Sake, Japan ($13 for 300ml; $27 for 720 ml) is unfiltered sake that has a somewhat milky appearance. It is rich and creamy, which should complement the coconut soy rum crush of the dessert course. The fruit, so juicy and ripe, works well with the lush finish of the sake.