Windstar Cruises taps into every New Year’s Eve extravagance come the December 31 gala dinner. Imagine indulging in a three-courser like this: blue crab gratin with paddlefish caviar, beef tenderloin with foie gras and morel Madeira demi-glace, and toffee apple mascarpone cheesecake with pure maple syrup ice cream and toffee sauce.
On Paul Gauguin Cruises, French finesse gussies up the gala dinner. This year, expect caramelized French onion soup infused with black truffles, grilled pear and blue cheese salad, and châteaubriand, cooked to order with sauce choron (tomato-tinged béarnaise), fondant potatoes (seared to golden-brown slices, simmered in stock) and seasonal fresh vegetables. Choose the chocolate truffle cake for dessert; devouring this fab finale, its layers soaked in Grand Marnier and topped with chocolate ganache, surely defines a sweet New Year. Happy holidays!