Pictures of the chef's table

[Jo and Rob]

The chef's table is a fabulous experience that we would like to share so here are some photos I took during the evening.

 

If I had to give one piece of advice from the entire cruise it would be to try and get on the chef's table if you love and appreciate food. I guarantee you won't be disappointed. It was $75 each and definitely worth every penny. Second piece of advice make sure you follow the advice of not eating much at all in the day.

 

We all gathered at the International cafe at 7pm, and as we had already met for the health and safety briefing we already felt like we knew each other a bit. The maitre D'hotel Francesco Ciorfido then escorted us up to Da Vinci dining room where we were given our white coats and led into the galley.

We were led through the galley to one area where the gastronomie began. We were each given a glass of champagne (constantly refilled) while we enjoyed the canapes.

 

Unfortunately we are limited to inserting six pictures so I have not included the galley apertiser pictures here, I will see if I can post them in a reply later. Our first was Tuna tartar served on an oriental spoon which had been marinating in soy and ginger, delicious next we had bistro mini quiche with fortini cheese and truffle which just melted in your mouth. Our third canape was bistro vol-au-vent forestiere with truffle oil, which was so light.Our final canape in the galley was a buckwheat blini with caviar and creme fraiche.

 

The chef then left us in the safe hands of the Maitre D so he could make our dinner.

We gave back our white coats and were led back through the restaurant and down to the Michelangelo restaurant were a special table was waiting for us. The Maitre D then introduced the wine he had selected for the meal. The red was a robust 2004 vintage Cabernet Sauvignon (from Califorinia I think called something Jackson) the white was a Pinot Grigio (I think) but I can't remember the details - just that it was light and delicious.

 

We were given a appertiser (not listed on the menu) of beef carpaccio which was delicious.

 

 

The executive chef Manlio Cuzzolin came to our table and introduced the risotto with lobster tail and claws which was divine.

 

 

We were then served a bloody mary sorbet complete with a celery decoration and Manlio came round with a bottle of vodka which he then poured over the top.

 

 

The waiters then removed the table decorations and bread baskets from the table ready for the theatre to begin! Manlio and his team then reappeared once more carrying huge medieval spiked flambe roasters which they laid down on the table behind us. They then poured over ladles and ladles of flames that looked truly spectacular.

 

 

Another waiter carried out a huge paella shaped pan filled with lobsters - and that wasn't even on the menu!

 

 

Our main course was Trio of beef, veal and pork tenderloin with jus, salsa verde, bearnaise sauce and cafe de Paris butter (they were each in little sauce pots so you helped your self to what you fancied) served with lobster on the side. This was accompanied with mashed potatoes with baby sweetcorn, cherry tomatoes, chargrilled asparagus and charred premium vegetables.

 

The wine and conversation just kept on flowing. We were lucky that everyone was so friendly and we all got on really well. Our cheese course was potted stilton with port wine and walnuts and rosemary biscotti - I couldn't believe just how tasty it was and even Rob who is normally not keen on stilton cheese loved it.

 

Our dessert was orange mousse with raspberry mango glaze which was served with a delicious dessert wine. The head pastry chef came out with Manlio for this and I asked him how long the dessert took him to make....five hours!!! The dessert was served on an edible sugar crafted plate which was so attractive.

 

 

To complete the meal we had coffee (or tea) with Manlio's homemade biscotti and and amaretti.

 

Manlio gave all the ladies a red rose and all the men a signed Princess cookbook (worth $49.95) We then had our photographs taken with Manlio and Francesco and another one with the entire group. These will be ready for collection today. Rob has done a great job at capturing the evening in just over a minute.

 

We were the envy of the entire restaurant with the food and extra attention we were given - and several diners got up and took pictures of the medieval spiked flambe roaster. I thanked Manlio again while we were having our group picture taken and he said it was an absolute pleasure to cook for people who really appreciate his craft - we definitely got the impression that they really enjoyed the evening as well. This is truly an experience of a lifetime not to be missed!

[beachgirl50]

Thanks, Jo and Rob, for sharing your remarkable photos. The chef's table will definitely be on our "hope to do" list for our next cruise!

[cruisemom42]

Great pics!!

 

We had a completely different menu and your photos make me want to sign up again. :D

[Coolmama_1]

Awesome pictures! Thanks for sharing!

[Clutterlady]

Wonderful as always...........thank you:)

[CRUISAYEAR]

We did this on the Sapphire Princess last year, and while our meal was different with the exception of the Crab and lobster risotto, it was fantastic and we too felt that it was the highlight of the cruise. The head Chef sat with us for quite some time and we had too much wine together, he looked as tipsy as we were!

It was an incredible evening and we felt honored to have been chosen to participate in this event. The $75 pp fee was nominal and like Sabatini's it basicly is the tip for all the servers, as in a fine dining restaurant here in the Chicago area this meal would have cost many times that. Service was impeccable, and done with flair and showmanship. A gustatorial delight within an entertaining event.

Go for it !

[BosoxI]

I must have missed this, but on what ship was this?

[Colo Cruiser]

Very nice pictures.

[Colo Cruiser]

I must have missed this, but on what ship was this?

 

 

The Crown.

[jjgarv2]

How does one go about signing up for this? Do they do it only specific nights?

[Northender]

You cannot sign up until your board. Then call the DINE line and tell them you want to be part of the CT. There is no guarantee.

 

We are on the Ruby in April and I am hoping that Generosso does not just pick his friends (as has been posted here) and I am hoping that is just a rumor - we really want to do this...... :)

[Jo and Rob]

How does one go about signing up for this? Do they do it only specific nights?

 

You can sign up by seeing the Maitre D' or calling the DINE LINE. We were aware from CC that spaces are very limited so we got a private transfer to make sure we arrived early and were in the first group of 25 to board.

 

We were on board and asking for the Maitre D' but we were told he was not available so we asked which MDR was open hoping to talk to the Head Waiter instead. We were told the MDR is not open at lunch on embarkation day but thanks to CC we knew that this wasn't true and headed straight for Da Vinci's on deck 6. Not only did the Head waiter get us on the waiting list for the Chef's Table but we also had an absolutely fabulous meal and treated like VIPs by the staff.

 

Later that day we were invited to a Health and Safety meeting for the chef's table and then we received a letter later that day inviting us to the Chef's Table (the $75pp is worth every penny) Rob did a video of the evening which you can see on this link:

 

http://howarthfamily.smugmug.com/Other/Caribbean-Cruise/10862873_GvoHV#789772110_TQPnm-M-LB

[lake5298]

The Captain's lunch (by invitation only on certain ships) that we have been fortunate enough to experience is pretty spectacular, particularly the desserts, but going by those photos, it's not a patch on the Chef's Table.

 

Thanks for posting the photos, and glad you enjoyed it.

 

Maybe we'll be tempted... but we struggle to eat more than half at Sabatini!

 

.

[PoohUnderstands]

Question. I love food and love what you mentioned above. However, I do not drink alcohol. Also, I am one of those weird people that just hates the taste of any and all types of wine. Do they ever do anything like this w/o all the wine and alcohol? I just don't think the price is that good if you don't like wine, but I do so love to try new foods.

 

Pooh

[cruisemom42]

Question. I love food and love what you mentioned above. However, I do not drink alcohol. Also, I am one of those weird people that just hates the taste of any and all types of wine. Do they ever do anything like this w/o all the wine and alcohol? I just don't think the price is that good if you don't like wine, but I do so love to try new foods.

 

Pooh

 

I've read here on CC that you can do Chef's Table for a lesser cost (I think $60?) if you do not drink alcohol.

[Colo Cruiser]

The Captain's lunch (by invitation only on certain ships) that we have been fortunate enough to experience is pretty spectacular, particularly the desserts, but going by those photos, it's not a patch on the Chef's Table.

 

 

On Princess this would be for most traveled passengers only.

[Colo Cruiser]

We are on the Ruby in April and I am hoping that Generosso does not just pick his friends (as has been posted here) and I am hoping that is just a rumor - we really want to do this...... :)

 

Where might that have been posted?

I thought it was first come first served.

[Woobstr112G]

You can sign up by seeing the Maitre D' or calling the DINE LINE. We were aware from CC that spaces are very limited so we got a private transfer to make sure we arrived early and were in the first group of 25 to board.

 

We were on board and asking for the Maitre D' but we were told he was not available so we asked which MDR was open hoping to talk to the Head Waiter instead. We were told the MDR is not open at lunch on embarkation day but thanks to CC we knew that this wasn't true and headed straight for Da Vinci's on deck 6. Not only did the Head waiter get us on the waiting list for the Chef's Table but we also had an absolutely fabulous meal and treated like VIPs by the staff.

 

Later that day we were invited to a Health and Safety meeting for the chef's table and then we received a letter later that day inviting us to the Chef's Table (the $75pp is worth every penny) Rob did a video of the evening which you can see on this link:

 

http://howarthfamily.smugmug.com/Other/Caribbean-Cruise/10862873_GvoHV#789772110_TQPnm-M-LB

 

To the OP, thanks for posting the pic's. We enjoyed it on the Emerald. Best experience out there. Missed it on the Ruby because too many people had a hook up with Generoso before the cruise and were pluged in beforehand. The CT was basically filled even before the cruise began.:( We got our rejection letter about 4 hrs after we got on board. Anybody else out there experience this....:confused:

 

Bob

[Northender]

Where might that have been posted?

I thought it was first come first served.

 

Me too. But as my Mom used to say - "if it was a lie from me, it was a lie to me":)

[TorontoTL]

Awesome food photos, now I'm hungry.:D

[CRUISAYEAR]

From my expierience it was definitly not "first come first served". We were on a Sailing of the Sapphire Princess, March or 09. We were on board by 11:45 am or so. Called dine line and was told that sign up was in person only, and I must report to Sabatini's. Went right away. Was asked at the door (podium where a crewman was taking reservations) what I was there for. Told him and was asked to step aside and wait behind a woman who was before me. Waited a few minutes and a couple of more people were behind me. Then it was my turn and I was escorted to a table where I met Generoso who was Head Maitre'd on this cruise. He looked me up and down, had me sit before him and asked a few questions. How many cruises with Princess, what was the occasion for this cruise (30th anniversary) and a couple of other questions.

He thanked me for coming, shook my hand, and said that I should be in my cabin at 1 in the afternoon the next day to recieve a phone call to learn if I was "Selected".

We were, and I was told to expect a card telling us when and where to meet the evening after departing Puerto Vallarta.

Oh, and at the "interview" I was nicely dressed in a fresh black Tommy Bahama shirt and dockers. The Maitre'D said that this event was "dressy casual" and did I bring a sport coat?

The woman behind me in line had a shock of purple hair, multiple facial piercings, t-shirt and cut-offs. She nor the other two people behind her were at our dinner.

Of the 5 couples chosen, 1 was Elite, we are platinum, 1 was on their first cruise, 1 was very elderly, 1 on their honeymoon..

[redjoan]

So what would you all say is the best way to sign up....the Dine Line, go to Sabatini's, or go to the MDR? Thanks.

[freddybeachpete]

We are on the Crown, western caribbean itinerary in april (Sat to Sat) What day of the cruise is the CT?

[jtagphillycruiser]

Thank you for posting the pictures. Someday I would like to do this.

[grandmaa]

We were on the Golden Princess, Hawaii round trip LA for 14 days, and they had 3 Chef's Table dinners. Each has a different menu. We called the dine line when we boarded and spoke with a person taking names and cabin numbers and said we would be contacted. We received a letter in our cabin stating that we were able to attend and were advised to meet the maitre'd in a dining room for a clarification of diet, health, and safety issues with other passengers who had also been sent the letter. I do have some eating restrictions but notes were made and I had some different foods prepared (no seafood) but fish OK for cocktail appetizer. It is a truly wonderful feast for the taste bud and the eyes. Enjoy!!!