For me, my love of travel is pretty much equaled by my love of trying new things especially food related. On a recent cruise on the Regal Princess, I was able to combine these two loves for the ultimate dining experience. I was lucky enough to attend a dinner at the Chef’s Table Lumiere. I have dined at other chef’s tables before but none of those prepared me for the adventure I was about to embark on.
To make sure we would be able to sign up for this special event we made sure to request a reservation as soon as we embarked day 1. We were added to a list of those interested in attending and then waited breathlessly until we received the “official” invitation in our cabins a few days later.
In preparation for attending the Chef’s Table we were asked to meet with the ships Maitre d’ Federico. He went over all the rules about being in the galley as well as gave an overview of the evening to come. Our group would consist of 11 people and to begin we would visit the galley for Champagne,
hors d’oeurves and a galley tour with the Executive Chef. Then we would proceed to the Chef’s Table Lumiere to enjoy a multi-course dinner. With our instructions in hand the excitement built until the day of the dinner was upon us!
We arrived at the meeting place and were escorted to the galley. But first we needed to “suit up” to cover our clothes while in the galley. After we donned our gear we were given a galley tour by Executive Chef Florin Dragan who then presented us with a sampling of amazing hors d’oeurves. Now I am normally not a foie gras fan but this was scrumptious and made me a believer!
Hors D’Oeurves Menu
Sesame Marinated Big Eye Tuna Carpacio
Foie Gras Terrine on Toast
Lobster Tail on Buckwheat Blini with Caviar Citrus Vinaigrette
Baked Tortino of Goat’s Cheese with Tomato Chutney
Panko Coated Black Tiger Prawns
The Executive Chef presented each of the courses and gave a description of the course. Each course also came with wine pairings to compliment what we were eating. First up was Mushroom Risotto with Shrimp – this was the creamiest risotto I have ever eaten. Next was a palette cleanser of sorbet and the chef came around and poured vodka over it to enhance the flavor. I think this will now be the only way to eat sorbet for me! The main course was a double surf and turf which was a lobster tail, diver scallops, pork medallion and beef medallion. The cheese course was quite non-traditional and had baked Camembert, walnut bread and pears marmalade. The pastry chef brought out dessert which was decadent chocolate raspberry mouse hazelnut brownie along with a french macaroon. With dessert they also served us Limincello. In case anyone was still hungry – there is no way anyone was – they brought out homemade gormandizes (which I now know are like truffles) for us to enjoy. Most at the table took these back to their cabin to enjoy later.
Chef’s Table Menu
Italian Risotto with Tiger Prawns, Portobello Mushrooms & Lemon Foam
Roasted Orange & Crystallized Ginger Sorbet
“Double Impact” Surf and Turf
Lobster tail, Diver Scallops, Pork Medallion & Beef Medallion
Lemon Buter Fondue, Rosemary jus
Warm Artichoke Salad, Roasted Chateau Potato
Baked Camembert with Pine Nuts, Pears Marmalade & Walnut Bread
Chocolate Raspberry Mouse Hazelnut Chocolate Brownie & French Macaroon