Chefs Table Not Blown Away

[radiationman]

Recently on Island Princess for 14 day search for the northern lights cruise. Though we have been on many cruises we thought we'd try the chefs table.  First off let me say that most of the dinners in the MDR and lunches at the buffet were very good.  The evening began with a meet and great with  the head of food services, and the headwaiter in the atrium. When the entire group was assembled we were escorted to our table at the back of the MDR. Champagne was poured, with a detailed explanation of the vintage given by the head waiter. Photos were taken. At various points during the meal we were introduced to the chefs.  We were then given the menu which was also read to us. We were then treated to an extensive description of the wines to be served with dinner by the head waiter, interesting no sommelier.  We were served six what I will call amuse bouche. Some were innovative, delicious, and way off the menu/standard preparations such as beef tartare, and an oxtail bon bon. Others were standard fare for example a coconut shrimp and a samosa with mint chutney.  The actual appetizer was an asparagus risotto which was very good but quite large. The plating of the amuse bouche and appetizer was quite nice. Following the palate cleanser the main course was served, this is where the ball was totally dropped.  It consisted of a large thick slice of chateaubriand,  a small poached  lobster tail, and grilled scallops. While prepared well non were anything special. We had chateaubriand in the MDR which was just as good.  Lobster tail was available in MDR again nothing special in the protein itself or in its preparation.   Scallops grilled on a wood skewer, overly salty big deal! Vegetables were steamed veggies and pommes Anna (a scalloped potato item which was served twice in the MDR) so not so special. Wines were good. Plating was pedestrian at best, with all the proteins on one plate, and potato and veg on another, I get the same presentation at local diner!  Ultimately the food did not certainly did not live up to the pretentiousness of the event.

 

What have others experienced? 

 

[rkacruiser]

1 hour ago, radiationman said:

Ultimately the food did not certainly did not live up to the pretentiousness of the event.

 

Well, it certainly started out well.  But, in such special dinners such as what you experienced, foods are served course by course.  Not with beef and two seafoods on one plate with sides in other dishes.  Why two seafoods?  

 

What wines were served with the beef and the seafoods?  Reds go with beef.  Whites go with seafood.  

 

1 hour ago, radiationman said:

We were then treated to an extensive description of the wines to be served with dinner by the head waiter, interesting no sommelier

 

I don't know that Princess has ever had a Sommelier.  Their Head Waiters do the job and I have found them to be very good/excellent in comparison to some Sommeliers on other cruise lines.  When I sailed on Coral Princess in 2019, one of the Head Waiters was a Red wine specialist and another was a White wine specialist and they knew about which they spoke.  

[BruceMuzz]

If you choose to travel on a Mass Market cruise line, you are going to receive Mass Market products, and Mass Market service - no matter how well they dress them up or change the names.

If you want quality, you only need pay for it.

Try a small, elegant, premium (and pricier) cruise ship if you want that special experience.