March 2025

Looking for a refreshing and unique dish to brighten your meal? Discover our new lactose-free recipe and learn how to cook it with our Executive Chef Morgan Bigot. With fresh vegetables, aromatic spices, and a citrusy twist, it's the perfect balance of flavor and texture.

Could you share with us your journey into the culinary world and what inspired you to become a chef on a cruise ship?

I’m originally from Northeast of France where the food culture is quite important. When I was a kid I had an Italian Nanny, she had a garden where she grew all kind of vegetables. We used to go pick some fresh tomatoes, green beans, zucchinis, eggplants and such, bring them back to the kitchen and start cooking lunch. Couple years later, we moved to the South of France and I started my cooking school in Nice. My goal was to learn from the best chefs so I went to work for Michelin Star restaurants for many years. I joined MSC in 2023 because I wanted to discover a whole new world in the hospitality industry. Being on a Cruise Ship and cooking in the middle of the sea for guests from all around the world, is kind of magic.

This vegan and lactose-free dish has recently been introduced to our menus. On which ship is it served now and what are its main characteristics?

This dish is one of the starters available on MSC World Europa. It has a refreshing and vibrant flavor profile, with a beautiful complexity that enhances the dining experience. At the same time, its flavor is simple yet enjoyable, making it a great choice for guests seeking a tasty and thoughtful option.

Are there any particular cooking techniques in this recipe that might be unfamiliar to home cooks, yet play a key role in achieving the best results?

It’s important to slice the vegetables as thinly as possible for the best results. If you don’t have a mandoline, you can use a potato peeler or the thin slot on a grater. While it might not be as quick or uniform, these tools will still allow you to achieve thin slices.

First, let’s prepare the vegetables. Peel and finely slice the onions, carrots and celery. Use a mandoline to do the same with the fennels.

To prepare the garnishes, finely slice the coriander leaves to create a chiffonade and reserve some whole stems for garnishing the dish later. Preheat your oven to 180°C (356°F), then spread the almonds on a baking sheet in a single layer and let them roast for 7 mins or until lightly golden and fragrant.

Crush the garlic in a large pot and combine the sliced fennels, celery, carrots and onions. Pour in the orange juice and apple cider vinegar and sprinkle in the saffron powder, fennel seeds and star anise to evenly distribute the flavors. Bring the mixture to a boil and let it boil for 2 mins, then remove the pot from heat and let the mixture cool to room temperature.

While the mixture cools down, stir in the raisins and orange zest. Once it’s completely cool transfer it to the refrigerator.

When it’s time to serve this dish, strain the vegetables and mix them in a bowl with coriander chiffonade, olive oil, salt and pepper, then plate it nicely as per picture.

Are you looking for our previous delicious recipes? Click here!