More Dough

Porthole Cruise Magazine - - Trending Now -

At The Chef’s Ta­ble, eight dif­fer­ent tast­ing menus are ro­tated. Try like heck to dine here on French bistro night. Crot­tin de Chav­i­g­nol, goat cheese from the Sancerre re­gion of France, is a stand­out course. The cheese, wrapped and baked in­side a thick but­tery pas­try dough, melts at the touch of a fork. Even if you’re not cruis­ing France, you’ll swear you’re din­ing there.

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