Food & Wine
A manageable-sized sailing yacht features a giant of a chef
May. 8, 2005 10:00 AM
Words with the Chef: Pierre Dumortier
our spectacular lunch, I was able to corral Pierre for a few moments to
ask him about his role as a yacht chef. I discovered why the
preparation of the feast we had just consumed had not fazed him.
YV&C: Why have you chosen to work on a boat rather than on land?
I have worked on land and found a big difference. On a boat,
particularly this one, I am challenged to do a wide variety of cooking.
That means I find myself discovering different kinds of recipes that I
have to adapt to the tastes of different people. This is what makes
cooking so exciting.
YV&C: Do you have a favorite cuisine?
I studied cooking in a French school for four years. My style of
cooking was very “Frenchy,” but since working on boats, I have
discovered other wonderful styles like Italian and Asian. I like mixing
all styles together…scallops sautéed in soy sauce with leek and curry
powder…Fish St. Pierre cooked in coconut milk and seaweed…mozarella and
YV&C: How long have you been working as a chef?
I spent five years in restaurants in different countries (France,
Scotland, and Switzerland) and five years on motor and sailing yachts.
YV&C: What has been your greatest challenge? Greatest reward?
The greatest challenge was preparing a buffet on a boat for 80 people
without prior notice. I was alone as a cook but I was lucky that every
one of the crew members gave me a hand. That was one of my most
unforgettable professional challenges.
The greatest reward was
an appreciation of my cooking by a very famous singer we happened to
have as a guest onboard, and who had always been my idol. He was very
happy and so was I.
YV&C: What are your goals?
You don’t have to be rich to add value. What you must do every day is
to continually expand your knowledge, your skill, and your ability to
YV&C: Thank you Pierre!
Homard Breton au Curry (Lobster in Curry Sauce)
- 4 lobsters
- 50g butter
- 1 lemon
- 1 can coconut milk
- 1 orange
- 5 tomatoes
- 50g garlic
- 50 cl lobster stock
- 30 cl chicken stock
- 3 basil leaves
- 30g Madras curry
- 2 onions
- 3 shallots
- 100g celery stalks
To prepare lobsters:
- 30g parsley
- 4 onions
- 1 whole pineapple
- 100g white grapes
Separate the heads from the bodies. Cut bodies into rounds. Keep refrigerated. Make sauce out of the heads and the curry
sauce ingredients. Cook for about 30 minutes. Strain to have a clear sauce.
Dice pineapple and onions. Halve the white grapes. Mash the parsley. Cook all together slowly over a low flame.
Sauté the lobster rounds in butter for eight minutes. Arrange on plates and decorate with the sauce and garnish.