This evening, we had dinner at The Chef’s Table, an upscale restaurant on the ship. I would give The Restaurant, where we usually eat dinner, at least three stars for its three-course meals every evening, so The Chef’s Table would have to get at least four stars.
We had five courses, each with a matched wine. (They don’t fill the wine glass five times, so we’re still walking.) The appetizer was roasted pepper and tomato jelly with goat cheese latté foam. It was actually pretty good, even though I don’t care for goat cheese. It’s more more palatable in foam form.
Then came the salad, followed by a palate cleanser–bellini with a mix of prosecco and peach pureé and topped with peach juice foam. Not to take anything away from the chef, but it tasted like an excellent crushed peach popsicle.
The main course was cod fillet, paired with Jerusalem artichoke. Ted ate it, but I swapped fish for very, very tender chicken.
We finished with mascarpone passion–a mascarpone mousse with passion fruit cremeux. It was topped with a raspberry candy sort of thing, two passion fruit seeds, and two pansy petals. I had lavendar in England, and now I’ve eaten pansies. I’m still waiting for the nasturtium salad.
Mascarpone Passion. I probably won’t be making this at home, but it was scrumptious.
The four paired wines (none with the bellini) were perfectly matched to each course and complemented the flavors of the food. Yes, it’s a tough life, but. . .
We walked back to our stateroom, and when we went out on our veranda, we saw a beautiful sunset over the Baltic Sea. What a wonderful vacation we’re having!
Aaahhh. . .