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.
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.
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.
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.
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.