This is new for the world cruise.
I mean there will be cover charges this time.
We were invited to have complimentary dinner in the galley during world cruise 2010 as part of ship’s appreciation program for suite passengers.
It was an idea to dine in the galley and lot of people remembered it as fun experience.
Executive chef Bernie is personally cooking for one table only for six passengers tonight.
I was reluctant to sign up for this as it comes in high price tag.
But, Greg convinced me with 7 courses of finest menu and quality wine to match with.
Our usual table mates Susie and Sky also joined the dinner as well as our long time cruise friend Anne-Marie from Monaco and her Dutch friend Joot are the rest of four.
While six of us sat and waited in the wine cellar at 6:30, the Pinnacle restaurant manager Kim and the ship’s cellar master Ingo served us finest French champagne to start with.
The moment of truth!
I felt that this is going to be a very special night with extra treat!
Kim from Holland is one of the loveliest persons we have known for many years personally guided us through the galley.
She explained how different kitchen departments work and introduced each chef to us.
We were impressed by the table nicely set up in the main kitchen area.
Bernie the executive chef greeted us with warm smile on his face.
We were fascinated by number of dishes prepared and especially the army of waiters rushed in and out of the hustling and bustling kitchen in their regular dinner operation.
Some waiters stopped by to say hello to their regular table customers.
The hotel manager Henk, restaurant manager Tom and other officers also dropped by.
Plates that the foods were served looked absolutely beautiful.
So are all the delicious gourmet meals.
Ingo from Germany was more than generous with wine refill and made sure our glasses are not running short.
Everyone agreed with my verdict of the best dish of the night which was Seared Foie Gras.
Most delicious!
Joot who runs one of the biggest catering companies in Holland also served Royal Dutch family was commenting that this delicious French dish is no longer available in her country.
Against animal cruelty would be the reason, perhaps!
Cold soup presented with two bowls has unique fresh tangy flavor was also everyone’s favorite.
One of the bowls with ginger granite granules was actually made out of carved ice block!
We all left with big satisfaction after the unique dining experience.
Thanks to Bernie and all other staff involved in for giving us extra attention and making tonight very special.
Cute little souvenir was the menu with Executive chef Bernie’s hand-signed autograph!
I mean there will be cover charges this time.
We were invited to have complimentary dinner in the galley during world cruise 2010 as part of ship’s appreciation program for suite passengers.
It was an idea to dine in the galley and lot of people remembered it as fun experience.
Executive chef Bernie is personally cooking for one table only for six passengers tonight.
I was reluctant to sign up for this as it comes in high price tag.
But, Greg convinced me with 7 courses of finest menu and quality wine to match with.
Our usual table mates Susie and Sky also joined the dinner as well as our long time cruise friend Anne-Marie from Monaco and her Dutch friend Joot are the rest of four.
While six of us sat and waited in the wine cellar at 6:30, the Pinnacle restaurant manager Kim and the ship’s cellar master Ingo served us finest French champagne to start with.
The moment of truth!
I felt that this is going to be a very special night with extra treat!
Kim from Holland is one of the loveliest persons we have known for many years personally guided us through the galley.
She explained how different kitchen departments work and introduced each chef to us.
We were impressed by the table nicely set up in the main kitchen area.
Bernie the executive chef greeted us with warm smile on his face.
We were fascinated by number of dishes prepared and especially the army of waiters rushed in and out of the hustling and bustling kitchen in their regular dinner operation.
Some waiters stopped by to say hello to their regular table customers.
The hotel manager Henk, restaurant manager Tom and other officers also dropped by.
Plates that the foods were served looked absolutely beautiful.
So are all the delicious gourmet meals.
Ingo from Germany was more than generous with wine refill and made sure our glasses are not running short.
Everyone agreed with my verdict of the best dish of the night which was Seared Foie Gras.
Most delicious!
Joot who runs one of the biggest catering companies in Holland also served Royal Dutch family was commenting that this delicious French dish is no longer available in her country.
Against animal cruelty would be the reason, perhaps!
Cold soup presented with two bowls has unique fresh tangy flavor was also everyone’s favorite.
One of the bowls with ginger granite granules was actually made out of carved ice block!
We all left with big satisfaction after the unique dining experience.
Thanks to Bernie and all other staff involved in for giving us extra attention and making tonight very special.
Cute little souvenir was the menu with Executive chef Bernie’s hand-signed autograph!
Molossol caviar crown on smoked salmon and shrimp tartar, topped with quail egg – Champagne Moet & Chandon Brut Imperial, France
Lobster, crab and avocado salad with mango puree – Villa Maria Sauvignon Blanc, New Zealand 2010
Seared Foie Gras with aged brandy marinated figs and Balsamic reduction – Hedges “Three Vineyards” Washington State 2008
Lime and candied ginger granite in a crystal carved ice bowl with papaya consommé
Tenderloin trio of veal, beef and lamb, truffle au jus with Roquefort polenta, Napa cabbage and squash puree – Arboleda Carmenere, Chile 2009
Goat cheese cake, Chaumes and Old Dutch fruit compote – Grahams Porto Six Grapes, Portugal
Grand finale dessert – Errazuriz Sauvignon Blanc Late Harvest, Chile 2007
HAL Coral choir performance by talented passengers
What a wonderful degustation menu you enjoyed. Here in Melbourne at Shannon Bennett's Vue de Monde the degustation dinner there costs $250p.p. Your dinner looked just as good as at Vue de Monde and you probably didn't pay anything like the amount he charges per head.
ReplyDeleteJennie