We decided that we needed to do the "special" Chef's Table dinner along with five other couples. Besides having to wear coats and closed toed shoes to visit the working galley for appetizers, we spent three hours talking and eating some amazing food prepared especially for the table.
Our Maitre D' started us off with some champange along with the four appetizers--my favorite being the Sesame Marinated Big Eye Tuna Carpaccio with Yuzu Dressing.
We continued to drink some very nice wines with each course of the meal.
Here's the menu--click on it if you want to duplicate any of these delectable dishes at home!!
I knew I couldn't (shouldn't) eat all of anything if I were going to make it through this marathon, but it was very hard not to eat every morsel of the Asparagus Risotto Topped with Tiger Prawns.
The "palette cleanser, Strawberry and Cracked Pepper Sorbet, could have (should have) been dessert--wonderful--and topped with a shot of cold vodka!
The Executive Chef finished the Roast Beef Tenderloin before our eyes and served it along with the Lobster Tail Thermidor and all the sauces and fixings, and more wine.
This Brie de Meaux Feuillete, Riesling Soaked Green Raisin Drippings, and Walnut Bread was one of my favorite courses. Of course I knew that the green raisins were French for green grapes thanks to Gilles and Francine, who made these for us once and were every bit as good!!
Finally the end is in sight and what a sight it is! Everything on the white plate is edible--the green plate and red ramekin hold the Iced Amaretto Parfait and the Vanilla Plums and Brandy Snap Tuile. The pink coil is also sugar and really was bouncy.
The food was wonderful and now we have to work it off!!
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