Back on the ship we ate again at Chef’s Galley. The chef started with an appetizer of Onion Soup. It was the best onion soup each of us had ever eaten. Course two was a simple salad with delicious honey mustard dressing. The main course was Steak au Poivre a tender filet with a peppercorn sauce. The chef considers sauces (which take 10-12 hours to prepare) his specialty. We had to agree as we cleaned our plates. Fourth course was a cheese plate including three cheeses, fruit, nuts and walnut bread. Desert was Tarte Fine aux Pommes (Apple Tart) which everyone enjoyed. The dinner conversation revolved around how we would adjust to preparing our own meals and menu selection once the cruise ends.
No comments:
Post a Comment