Monday May 12th - at sea - Chef's table and opera!
Monday is our first of four at sea days. Breakfast in
the Panorama Buffet, which, for those who have experienced cruise life,
will appreciate, is lavish ...... Anything your heart desires .. from
fresh fruit, to every possible kind of pastry or breads, cold meats and
cheese and cooked foods of endless variety. The weather is warming as we
head north and today marks the first of 4 solid days at sea... not
everyone's cup of tea, but we are looking forward to the forced
relaxation. We got some laundry done, attended a lecture about
the next port , Cotonou and another lecture about endangered wildlife
from a very well prepared presenter. We'll catch her lectures as they
are informative and well presented. The highlight of the day is that we
had booked to attend the 'Chef's Table' for dinner. Once again we got
gussied up. This is a premium, not cheap, dinner prepared especially for
a dozen paying guest by the chef himself and served by the Maitre D'.
What an extravagance and what an affair. Four successive Hors d'eovres
served in the galley, with fabulous champagne served by chef and maitre
d' we had Ahi tuna served in a martini glass, lobster tail (prepared
with a reduction of Bacardi and coke), goose liver pate with a balsamic
reduction , and a light pastry with Gouda and semi-dried cherry tomato.
 |
| Chef Eric and Maitre D Carlos |
 |
| Raw Ahi Tuna Salad |
 |
| Pate de foi gras with Balsamic reduction |
Monday is our first of four at sea days. Breakfast in
the Panorama Buffet, which, for those who have experienced cruise life,
will appreciate, is lavish ...... Anything your heart desires .. from
fresh fruit, to every possible kind of pastry or breads, cold meats and
cheese and cooked foods of endless variety. The weather is warming as we
head north and today marks the first of 4 solid days at sea... not
everyone's cup of tea, but we are looking forward to the forced
relaxation. We got some laundry done, attended a lecture about
the next port , Cotonou and another lecture about endangered wildlife
from a very well prepared presenter. We'll catch her lectures as they
are informative and well presented. The highlight of the day is that we
had booked to attend the 'Chef's Table' for dinner. Once again we got
gussied up. This is a premium, not cheap, dinner prepared especially for
a dozen paying guest by the chef himself and served by the Maitre D'.
What an extravagance and what an affair. Four successive Hors d'eovres
served in the galley, with fabulous champagne served by chef and maitre
d' we had Ahi tuna served in a martini glass, lobster tail (prepared
with a reduction of Bacardi and coke), goose liver pate with a balsamic
reduction , and a light pastry with Gouda and semi-dried cherry tomato.  |
| Mini-Quiche country style |
 |
| Lobster Panko |
 |
| NEXT!! |
The
main dinner was served in the steak house and was truly a gastronomic
affair... asparagus risotto with langoustine and lobster claw, raspberry
sorbet with peppercorns and grey goose vodka, and then the main
course... veal chop, chateaubriand and a jumbo scampi, followed by
dessert of a white chocolate mousse pyramid with raspberry coulis
inside and berries infused with a white liqueur... all courses served
with wine pairings... decadent to the ultimate degree. We then headed to
the evening show to see British Soprano, Annette Wardell. We were dubious
at first, but were literally blown away by her performance... It is 2
years today since we lost our dear friend Dave, and we we both had a
hard time holding back the tears when she sang Danny Boy and Time To Say
goodbye... We listened to some live music at the bar and toasted with an Irish Whiskey before heading to
our cabin to phone our friend Diane.
 |
| Langoustine with risotto |
 |
| The menu |
 |
| Strawberry/black pepper ice |
 |
| Getting ready for the main course |
 |
| Veal/filet/prawn trio |
 |
| Pinenut caramel torte |
 |
| Drambui parfait |
 |
| Treats with coffee |
