The Chef's Table
If you were in the know on the ship, you would have signed up for one night of private dining with the executive chef cooking right in the same room. As it was not planned, our room was one room up from the back of the ship, where the private dining room was located with views of the water as you were cruising down or up the rivers. We also had access to the salon and massage room and the workout center (which we never used)!
Executive Chef Bogdan Dumitrascu
The chef prepared the meal in this small kitchen in the back of the ship several nights for those who signed up. The Maître D', David Kocsis, was also on hand serving us with foods and wines. Other servers came in and helped too!
David Kocsis, Maître D'
guests on the right and left of me
our table of guests-boys got great the view-us
girls across from boys
The chef's welcome was goat cheese, yellow tomatoes, prunes sauce, freshly baked bread with plain butter and condiments.
OUR FOOD AND WINES
Scallop, Marinated Seaweed, Caviar, Rillettes Praline, Foie Gras de Canard, Pumpernickel Beetroot Carpaccio, Quinoa Rouge
Fennel Cream, Pernod, Sautéed Escargot, Baquette Chip
Then we had apple sorbet cider!
THE MAIN COURSE
Cod Fillet, Saffron Sauce, Brussel Sprouts, Crayfish Ragout, Charolaise Ox Short Ribs, Médoc Red Wine Sauce, Truffle Mousseline, Asparagus, PorciniRavioli
Peach-Lavender Flavored Cake, Fondant au Chocolat
Fresh Fruit Plate
French Cheese Selection, Biscuits
2012 Château Valoux, Pessac-Léognan, Sauvignon Blanc $13
2012 Château la Crois Saint-André, Lalande of Pomerol, $27, a Bordeaux blend
Happy dining guests at the end of the meal! I was stuffed!