NCL Chefs Table Experience
BY JOHN POND: Norwegian Cruise Line has unveiled an intimate, once-in-a-lifetime gourmet dining experience by introducing the Chef’s Table fleet-wide. According to NCL, guests attending the Chef’s Table will feast on a nine-course, upscale menu consisting of unique and contemporary creations using the highest quality ingredients, sophisticated cooking techniques, flavor compositions and captivating presentations. All courses will be accompanied by wines that are specially paired by the line’s Master Sommelier Andrea Robinson.
The two-and-a-half hour Chef’s Table dining experience begins with a glass of champagne. A group photo is taken before sitting down to begin their gourmet culinary experience in a luxurious and intimate restaurant setting that provides privacy and exclusivity. The Executive Chef welcomes the group and then describes the first two courses: an Amuse Bouche ‘Molecular Gastronome’ consisting of Spherical Mango, Vodka & Jalapeno Ravioli and an Orange-Wasabi Glazed Ahi Tuna Tartar with freshly-baked Sesame Crisp.
Asparagus Cream will be served for course three, then a Short Crust Tartlet and a delightful Grapefruit and Moscato Granite is served as course number five. Course six consists of a Plantain- Crusted, Pan Seared Sea Bass accompanied by Mango, Papaya & Avocado Salsa and Lobster Veloute and a Milk-Fed Veal Chop with Anna Potatoes, Sautéed Spinach and Truffle Veal Jus rounds out course number seven. Gourmet cheeses is served as course eight and the grand finale, course nine, is dessert, which consists of either a Yogurt-Mousse Dome with Lychee Raspberry Crème, Hazel Sablee and Lime Vanilla Reduction; or a Chocolate Log with ‘Spiced’ Dark Rum, Infused Banana and Cocoa Mousse.
A charge of US$75 per person, including gratuities, also includes a behind-the-scenes galley tour, one group photo and an individual photo with the Executive Chef. The Chef’s Table is limited to 12 guests per exclusive dining experience and is offered once per cruise on board Norwegian ships fleet-wide. JOHN POND I’ve put on weight just writing about this. Can’t wait for my next NCL cruise to partake. Cost of someting similiar on land (if you could find anything similiar) would be 4 times the price. I suggest booking as soon as you board.