Caviar Dreams

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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!

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