Chef Nicu Moldovan in the demonstration kitchen
Chef Lucian in the demonstration kitchen

Part of AMALyra’s offering is their Chef’s Table Restaurant. This is a clear glass demonstration kitchen which features chef Lucian preparing dishes for each of the 28 passengers.

Goat cheese with tomatoes and plum sauce
Goat cheese with tomatoes and prune sauce
Red and White Bordeaux Wines at the Chef's Table
Red and White Bordeaux Wines at the Chef’s Table

We began the evening with a goat cheese with tomatoes and plum sauce starter. For our beverage, we had a choice of a Château Malagar Cotes De Bordeaux 2012 or a Thierry Lurton Chateau de Camarsac Blanc.

Spinach and garlic soup with escargot and crostini
Spinach and garlic soup with escargot and crostini

The spinach cream and garlic soup was delicious and I think everyone at our table enjoyed it. The escargot were served without shells in a garlic sauce with julienned vegetables.

sorbet palate cleanser
sorbet palate cleanser

Our next serving was a trio. The quinoa salad was moist. Lemon Pepper Salmon was actually smoked  topped with fresh ground pepper with caviar over julienned vegetables. The chicken terrine was encrusted with herbs.

An apple cider sorbet poured with apple cider was a palate cleanser.

Next up were tastings of cod with a saffron sauce and glazed snow peas, wild mushroom  ravioli, shrimp ragout and Normandy short rib beef with red wine sauce. Each of these were delicious, but I’d have to say that the saffron sauce edged out the cod for me.

Brie, comté and goat cheese 
Brie, comté and goat cheese

 

Salted Caramel Hazelnut Cake, Gooseberry and a Raspberry Coulis on top of a praline crust.

I had an extremely good time that evening. It was fun watching chef Nicu work the kitchen and I was impressed at how quickly he could plate each serving. The tasting sizes were great way to sample so many different types of food. Having wine that complemented the meal certainly helped set the mood.

 

 

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One thought on “Day 3 – At the AmaLyra Chef’s Table

  1. Hi Bryan,

    This is great!! I get to live vicariously with you and Peggy as you have such a great experience. I like you picked a ship that you can see the Chef prepare the meals. The “Spinach and garlic soup with escargot and crostini” sounds wonderful!! I would have extra of that (Ha! Ha!). This trip you are on I think will be one of your most memorable yet!!

    Please tell Peggy “Happy Mother’s Day” for me. Take care………..Dean

    Like

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