Chef's Table
is specialty multi-course tasting menu. There were only 9 people total on the night I went, and it is pricey. But wow is it worth it. Every single course was not only incredibly creative, but it was also delicious.
EXECUTIVE CHEF | JEAN ERICK DOMAH
"Originally from island of Mauritius situated in Indian Ocean, well known for the hospitality and tourism. I am a seasoned hospitality professional with over two decades of progressive experience in international culinary and now serving with Carnival Cruise Line with a lot of passion and dedication. My experience includes 9 years with One & Only Resorts, Mauritius and Dubai, parts of the opening team of the Spoon des lles from 3 Michelin Star Chef -Alain Ducasse. I represented Mauritius island in Hong Kong in 1998 highlighting its unique flavors and spices. Awarded Chef of The Year for two times for Striving for Perfection, Innovation and Creativity in 1999 - 2000. I had studied mainly in Mauritius and in Nice, France to cover my culinary apprenticeship." "My career spans 21 years in the luxury cruise industry with Disney Cruise Line, Princess Cruises, Fred Olsen Cruise Line, Windstar, Celebrity Cruises and Renaissance CFC Cruise in the French market. I have worked in Michelin-star restaurants and fine dining establishments, specializing in Italian, Mediterranean, Classic French cuisine, my success is based on the passion that I have for cooking, innovation, creativity and for delivering the art of the cuisine to the palate." Chef's RECEPTION
This began with a glass of champagne before the first course. DUCK CIGAR
cranberry, fig, brie, mushroom ash
TUNA CRUDO
netted wafer, wasabi, gari
AVOCADO POPPER
beet mayo, provolone
LAND & SEA
double cooked lamb, apple wood smoked scallop
After a tour through the buzzing galley, we had a demonstration from the chefs in the kitchen for Carnival's chocolate melting cake. I am not a huge chocolate cake person, but this is an iconic dessert here on the cruise. So, it was cool to see it being prepared. And, they gave us a recipe for it to take home. We also took a group photo, which they had printed for us. That was a nice touch. Then, it was back for more food. We started with a bread course and a glass of both red and white wines. Chef's DEGUSTATION
LOBSTER OUR WAY
saffron beurre blanc, lobster jelly, cognac pearls
CHEF'S SAMPLER
beet cured salmon, air pillow beef carpaccio, crab & grapes
DOVER SOLE
fermented purple crystal potato, leche de tigre, heirloom baby carrot
HICKORY SMOKED LAMB LOIN*
cheese katafi, smoked squash, beet and port Jus - lamb served from a smoked platter and sauced tableside
SORBET
blood orange, raspberry, crunchy cucumber, green apple granita
BRAISED WAGYU*
burgundy shallot, celeriac mash, tomato dust, air bubble merlot glaze
CHOCOLATE FOREST
chocolate fudge, lavender mousse, basil moss, mushrooms meringue, micro sponge, cherry sauce
SWEET TREAT
cheesecakes