Chef Daniel Boulud's famous recipe
Taste One Of Chef Daniel Boulud's Culinary Creations Before You Sail
One of the best parts of travel is experiencing a culture through its food. From tender oysters in France to succulent seafood in the Caribbean, each global destination boasts its own unique cuisine crafted from local ingredients and flavors.
On Celebrity Cruises, you’ll experience the finest culinary experience at sea. Globally inspired menus, locally sourced ingredients, and world-class restaurants promise to broaden your foodie horizons.
We’re committed to pushing the culinary envelope for our guests, which is why we’ve partnered with legendary Michelin-starred chef Daniel Boulud to be our new Global Culinary Brand Ambassador.
Throughout the course of his seasoned career, he’s won multiple awards, like "Outstanding Restaurateur" by the James Beard Foundation and “Chef of the Year” by Bon Appétit. His world-renowned restaurants delight guests across the United States, Canada, and Singapore.
Now, he’s joining us onboard to delight you at sea.
If you’re one of our suite guests, you’ll have access to an exclusive three-course menu designed by Chef Boulud in Luminae. Through the Chef’s Table specialty dining option, all of our guests can indulge in Chef Boulud’s extraordinary five-course culinary experience, in addition to a private galley tour.
Even before you sail, experience Chef Boulud’s genius from your own kitchen with this chilled spring carrot soup with prawns, lime and coriander cream recipe. Across his restaurants, soups are featured prominently. You’ll find Andalusian gazpacho at Miami’s Boulud Sud, classic French onion soup in Bar Boulud, and pumpkin soup appetizer in New York City’s db bistro moderne.
Serve it as an inspiring appetizer at a dinner party or indulge in it as a standalone dish. Lime zest adds a touch of tang, ginger and chili flakes give it a kick, and the homemade whipped cream adds a richness that complements the soup perfectly.
Find below the recipe of DANIEL BOULUD’S CHILLED SPRING CARROT SOUP WITH PRAWNS, LIME, & CORIANDER CREAM: