Barbara_lynch_hdsht1As summer in the Mediterranean turns to fall, we celebrate the produce in local markets by creating comforting autumn dishes. Who better to share the season with than one of Boston’s (and the country’s!) leading chefs and restaurateurs, Barbara Lynch? Chef Lynch is the only female chef in the United States to hold the distinguished title of Grand Chef Relais and Chateaux. In 1998 she opened No. 9 Park in Boston’s Beacon Hill and from there has gone on to create a culinary dynasty, including six restaurants plus ventures in catering, sustainable produce, demonstration kitchens and artisanal butchery. I invited Chef Lynch on Riviera with the hope of enticing her back to host a culinary tour in the fall of 2013.

Truth be known, I have been a fan Chef Lynch since I dined at No. 9 Park in December of 2005. The snow was falling on the Square, the Scotch was single malt and the food and wine pairing was as close to perfection as it gets. In 2008 I was fortunate enough to visit No. 9 Park and see how the back-of-the-house operation works – including an opportunity to make a late night BLT for a tall blonde star making a movie in Boston with Tom Cruise. Since then I have gotten to know Chef Lynch through our mutual friend and Bon Appétit Culinary Center chef instructor, Annie Copps. Chef Lynch and Chef Copps worked on the line together for Todd English in the 1990s.

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Chef Lynch’s cookbook, Stir, combines “practical simplicity with charming sophistication” for the home cook. Known for her silky pastas, my favorite is her gnocchi, which she demonstrated in the Bon Appétit Culinary Center for our guests and in the galley for our chefs!

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During the Accent on Italy cruise, we took five of our popular Culinary Discovery Tours – the favorite was a trip to the market in Nice followed by lunch at the wonderful Chateau Eza. Leaving from Monte Carlo, we traveled the stunning road along the Cote d’Azur to Nice. The market was brimming with flowers, fresh produce, herbs and cheeses.

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IMG_0111After a few hours shopping in the market and eating socca (a chickpea flour pancake and a typical mid-morning snack of Nice), we climbed the winding stairs to Eze. This charming village is home to Chateau Eza, one of the most famous restaurants in France, if not the world. I designed this Culinary Discovery Tour because I wanted to share this very special venue with our foodie guests. We have booked a table for 24 about 16 times this season, and many of our guests have told me it was the highlight of their vacation!

Our first course was a quail egg on a poached carrot round with a fresh seasonal root vegetable sauce.

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The second course was a chickpea flour panisse in a reduced fresh tomato sauce with charred fresh lavender.

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Course three was braised pork belly with bacon foam followed by course four, a tagine of guinea hen and North African vegetables.

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For dessert we had white peaches poached in Sauternes wine and topped with crème fraîche.

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The meal was served with wines from Provence, which we have been enjoying all summer. This has been one of our most popular Culinary Discovery Tours and is definitely on the agenda for 2013. Chef Lynch was especially delighted because she had attempted to dine here in 2010 and was not able to get a table. Imagine my delight at being able to impress the most impressive chef I know!

Chef Lynch was able to spend time with Chef Copps and her students in the Bon Appétit Culinary Center before arriving in Amalfi.

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The class menu included ricotta-stuffed zucchini blossoms and fresh pasta. Chef Lynch contributed her own fresh pasta recipe for capunti, a southern Italian specialty she learned when she studied in Italy.

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Another highlight of the cruise was the Culinary Discovery Tour in Livorno. Guests enjoyed boarding a small boat and winding through the canals of Livorno, which is a lot like Venice. This is the port from which Catherine de Medici left to marry Henry, a Frenchman, bringing with her an entourage of cooks, butchers, bakers and pastry chefs as well as the famous fork, which she introduced to the reticent French.

After the canal tour, we visited the open market in Livorno where we sampled the cinque e cinque, a focaccia and chickpea sandwich referred to as “five and five,” and strolled through the aisles of fresh meats, cheeses, produce and pastas. I always look forward to a stop at a local cheese shop where the owner ages his own Parmigiano-Reggiano. He gives us luscious samples of local Tuscan charcuterie like salumi and lardo, drizzled with olive oil from his backyard trees, and a selection of heady sangiovese wines to complement our morning snack.

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Chef Lynch’s official host was our own Annie Copps, who shares her contagious passion for food, wine and travel with our guests, whether it is in class, on a Culinary Discovery Tour or as she wanders about the ship. On this tour she was in her element among the fabulous wine and food that she shared with her students.

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I believe when I cease to learn, I cease to live, and one of the best things about my fabulous job is that I continue to learn from our guest chefs and sommeliers. This cruise was no exception! We are all hopeful that Chef Lynch will join us again in 2013 and design a signature tour for foodies and her many fans around the world!