Thursday January 22, 2015 – The Chef’s Table

Our meeting time is set for 6:45 at Bellini’s Bar on deck 6 where we are met by the Assistant Maitre D.  We are lead to the dining room where we done white lab coats and we parade thru the dining room to the galley on deck 6.

We need to wash our hands and Richard the waiter hands us towels to dry our hands.  As we are led thru the galley the Maitre D’ Fabio Marcotti explains how the galley is cleaned and the strict health rules that need to be met in the countries that we sail to. 

He then leads us to the back of the galley and the Executive Chef David McDonald from South Africa is introduced to us. 

Champagne is handed out to all of us, Nicolas Feuillatte, Brut from France.   He explains what we are tasting as the first of four appetizers is served. 

We start with Potato Rosti with Chive Crème Fraiche, Smoke Salmon, Hackleback Caviar.  I tried it but it really is not my thing.  I don’t like caviar or smoked salmon but I tried it.

Second appetizer is Sweet Potato and Chili Samosas with mint relish.  Probably my most favorite appetizer.

Next is the Duck Liver Pate/Sweet Broche with Apple Chutney which I pass on cause I really don’t like pate.  But Bernie loves it and he enjoyed it immensely.

Next it is Gruyere Cheese, Tomato and Truffle Pithiviers which is so yummy and melted in my mouth.

The crew in the galley are all posing for pics, and they are all very busy getting the meals served.

We walk out towards the Allegro Dining room, as we enter the Maitre D’ Fabio  pauses us at the entrance and explains that early seating is just finishing and second seating will be starting soon.  Normally there is music playing and he snaps his finger and music starts.  Wow amazing!  And so special.

We move towards the beautiful table with a stunning glass centerpiece that was created with Murano glass.  The photographer comes and takes a group photo then he takes photos of each couple with the Matire D and the Executive Chef.

As we take our seats, boy girl, boy girl and Fabio explains about the glass curtain and it descends and closes.  Wow it is like we are in our own special dining room.  You can’t really see out and others can not see in.  The group at our table introduce themselves and it is a good group. 

Executive Chef David serves the Amuse Bouche of Roasted Tomato Bisque with Basil Cheese Straws.  The waiters serve Nobilo Sauvignon Blanc from New Zealand and keep filling up the glasses.

Next course is Wild Porcini Mushrooms Risotto spiked with White Truffle Oil.  Now I am impressed cause I have been making Mushroom Risotto at home recently and it is not easy so I am very impressed.

The sorbet is served – Roasted Orange and Crystalized Ginger served with raspberry and mint.  It is very good but I am still curious what the roasted orange is.  I really enjoyed the ginger.

The main course is Duet of Maine Lobster Tail with Lemon Foam and Sterling Silver Beef Tenderloin Chanterelle and Burgundy Sauce, Vegetable Pearls, Gratin Dauphinoise Potato.  Again an amazing entrée and I really enjoyed the lobster with the Lemon Foam.  I couldn’t finish it all.  

Served with the meal is an excellent Ruffino Chianti Ducale Riserva Italy.

Next course is the cheese course.  Camembert Cheese with Mixed Nut Praline.  Apricots and Grapes (that were peeled) with reduced Port Wine. 

They bring out the Chilean Late Harvest Dessert Wine.

For dessert the Pastry Chef comes out and presents a Bittersweet Chocolate Mousse with Carmel Cream with a Milk Chocolate Crunch.

Tea/Coffee and Petit Fours are served as the final treat.

The photographs are handed out, a beautiful signed cookbook and the souvenir menu too.

Here is the video I put together about the experience.  

We have done the chef’s table quite a few times but it has been a few years since we did it last.  This time we loved that they served each meal to us and they didn’t keep filling our plates.  The waiters each serve us at the same time.  It is spectacular and extra special and would not hesitate to recommend it to anyone.