The last table to be presented as a part of this cruise was the French Chef’s Table and it was paired with French wines, so should be interesting.
The French Meal
First Course – Lobster Salad with Green Asparagus Parfait and Bacarii Caviar
Red Radish, Pickle Cucumber, Green Pea Foam, Millefeuille
Great presentation, tastes good, especially the lobster.
The Wine
NV Veuve-Cliquot Yellow Label, Brut, Reims, France
| Appearance: | Light straw, tight bead |
| Nose: | Refreshing combo of citrus and brioche aromas |
| Palate: | Light |
| Finish: | Medium length |
| Oz’s Wine Rating: | 3.5 out 5 Reliable as always |
Second Course – Beef Consommé with Caramelized Onions
Baguette Toast with Creamy Gruyére & Thyme
A very good soup, especially like the cheese
The Wine
2021 Clarendelle, Bordeaux Blanc, Bordeaux, France
| Appearance: | Very light straw |
| Nose: | Reserved mix of citrus, lychee and mineral aroma |
| Palate: | Refreshing, light |
| Finish: | Medium length |
| Oz’s Wine Rating: | 4 out 5 This was very good |
Third Course – Quenelle de Volaille
Chicken Jus, Crayfish, Morel Mushrooms, Créme de Volaille
Looked good, nice combination of flavours and textures.
The Wine
2017 Jean-Luc Colombo, Les Abeilles Cotes Du Rhone, France
| Appearance: | Medium depth crimson |
| Nose: | Subtle collection of black pepper, spice and wild berry aromas |
| Palate: | Savoury tannins, soft and balanced |
| Finish: | Medium to long length |
| Oz’s Wine Rating: | 4 out 5 Another great wine |
Fourth Course – Pomegranate Rose Wine Granite
Nice and refreshing
Fifth Course – Filet of Beef Aux Herbes De Provence
Porcinic Profiteroles, Petites Carrottes, Pommes de Terre Confites
For my main course of the French Chef’s Table I went with the beef (again). IMHO this was the best steak I had on board, really liked the Morels as well. The other option was Line Caught Mediterranean Sea Bass.
2018 Chateau Mont-Redon, Chateauneuf-du-Pape, Rhone, France
| Appearance: | Deep garnet |
| Nose: | An enjoyable mix of black pepper, mocha and red fruit aromas |
| Palate: | Dry firm tannins |
| Finish: | Medium to long length, with a bit of heat |
| Oz’s Wine Rating: | 3.5 out 5 Nice drop |
Sixth Course – Selection of Cheese
Artisan Bread, Grapes, Dried Fruits, Nuts
More good cheeses..
2016 Noval Late Bottled Vintage Porto, Quinta Do Noval, Douro Valley, Portugal
| Appearance: | Deep crimson |
| Nose: | Enjoyable combination of raisin and spice aromas |
| Palate: | Moorish tannins |
| Finish: | Long length with a bit of heat |
| Oz’s Wine Rating: | 3.5 out 5 |
Seventh Course – Fondant Au Citron
Meringue, Raspberry Mouse & Red Cherry Créme Glacée
This looked amazing. Tasted pretty good as well.
2018 Maison Sichel Sauternes, Sauternes, France
| Appearance: | Golden straw |
| Nose: | Perfume of apricot, honey and mango aromas |
| Palate: | Smooth, balanced, moorish |
| Finish: | Long length |
| Oz’s Wine Rating: | 3.5 out 5 |
When the dessert is served the on board Pâtissier presents it to us… She does a great job and always has a smile (wish I had written down her name, apologies Chef)
French Chef’s Table
The French Chef’s Table was my pick as the best of the Chef’s Tables. Probably has a lot to do with the quality of the wines, the food was of a very high quality as well.. The beef was the best course on this night.
Picking one wine of the night was a challenge, so will go with a tie. The Clarendelle Bordeaux Blanc and the Jean-Luc Colombo Les Abeilles Cotes Du Rhone were the best wines served on board this cruise.
Cheers!
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amazing presentation of the food, no doubt it tasted as good as it looked, according to your report.!!
think i too would have enjoyed the wine as well as the food.
I am sure you would have enjoyed both. Was a great meal
Hi! Great to see your posts again! Amazing descriptions as always! We completed the Oceania Mariner trip from Santiago to Buenos Aires in February – Antartica was amazing!
Hi, thanks. You guys are just showing off now, Antarctica.. 88 days until my next cruise. More 9n that to come soon.