The MS Europa has again docked in Hamburg and invited to Europe’s Best 2019: 30 top chefs, winemakers and producers have hijacked the decks and presented the numerous guests a very special culinary evening.
Culinary is and will remain one of the key differentiators of the cruise industry. And the pioneer of this trend has been Hapag-Llyod for many years with the MS Europa. After around ten years, Dieter Müller will be replaced on board in 2019, handing over to Kevin Fehling. The Globe will be the name of the new restaurant on board. Then, for 20 days a year, Fehling will be drawn back to the ship where he used to work as a sous chef….
Before the MS Europa goes into the shipyard for a few weeks in October 2019 and is completely modernized, we were able to celebrate again extensively on deck and visit the numerous stations. By the way, these are sensationally organized and so numerous that you hardly have to queue for more than 30 seconds for a plate.
Gal Ben-Moshe from Prism in Berlin was awarded Newcomer of the Year. His fusion of the ingredients of Arabic cuisine and the techniques of European high cuisine delighted the jury.
Bobby Bräuer from the Esszimmer in Munich had a “little bouillabaisse” with monkfish, fennel and saffron in his luggage.
Max Stiegl from Gut Purbach was surrounded by pots of pork bladders. In it: a saddle of rabbit with curry, chickpeas and beurre blanc.
Newcomer Gal Ben Moshe from Prism sent dry-aged pigeon breast and fermented edberries to Ras El Hanut.
Kevin Fehling served Carabinero with eggplant, olive, crusted roast and chorizo hollandaise.
Dieter Müller brought plenty of truffles on board: creamy risotto, green vegetable puree. Wild mushroom compote, miso nut butter espuma and Australian truffles.
Karlheinz Hauser from Hamburg Süllberg cooked vegetarian: summer vegetables from the old country, miso espuma, herbs and mushrooms.
Thomas Martin from Jacobs Restaurant in Hamburg: Pickled Loup de Mer, radish, cucumber and wasabi.
Rolf Fliegauf from the Ecco in Ascona: Hiramasa Kingfish, Gillardeau Oyster, Horseradish, Dashi Vinaigrette
Tilmann Fischer from MS Europa: lobster & tandoori, cockle broth, cucumber and citrus caviar.
Roel Lintermans, Grill Royal, Berlin: Wagyu Intercostal Rib Meat, Grill Royal Steak Sauce, Corn and Freckles.
Björn Swanson, Golvet: veal boiled beef, mushrooms and watercress
The grand seigneur of fromagerie, Bernard Anthony, was of course also on board.
It remains to thank you for a wonderful evening on board the MS Europa. And of course, I’m excited to see what changes the big rebuild in October will bring. It should be a little looser, lighter and more casual. But above all to the new “The Globe by Kevin Fehling”, which will then also embark on a grand tour of the world from autumn 2019…