With just under six months until Seven Seas Explorer® embarks
on her inaugural voyage, Regent Seven Seas Cruises executives gathered
for a preview tasting of Chartreuse, an exquisite new gourmet French
specialty restaurant making its debut this summer on the world’s most
luxurious ship.
Frank
Del Rio, chief executive officer of Norwegian Cruise Line Holdings,
Jason Montague, president and chief operating officer for Regent Seven
Seas Cruises and Randall Soy, executive vice president of sales and
marketing for Regent Seven Seas Cruises were among the guests indulging
in an afternoon of great company and sumptuous cuisine.
From duck pâté with green peppercorn, Armagnac and foie gras to the smoked and cured Atlantic salmon, a total of fourteen incredible appetizers, soups and entrees were served one by one.
Each dish was presented impeccably on exclusive Bernardaud china, a family-owned company steeped in the great French porcelain tradition. Regent Seven Seas Cruises’ Senior Director of Culinary Bernard Klotz revered Bernardaud’s passion for innovation and timeless elegance, a seamless choice for Seven Seas Explorer’s Parisian fine dining establishment.
Just outside of the tasting area, Aurelien Dumeylet, principal executive chef and Jérôme Toumelin, executive chef, watched in anticipation as their culinary art was consumed.
“I was elated to work on the Chartreuse menu because I believe fantastic French food can turn strangers into family,” Dumeylet said. “The art of cuisine has always been my passion and I take pride in every creation.”
Adding to the excitement of fine dining, each presentation was an immaculate culinary chef d’oeuvre, and each dish savored in its texture, vivacity and zest. Perhaps bold to say when previewing alluring French cuisine, it was not impossible to narrow down a few highlights.
“The burgundy red wine marinated and braised beef, roots vegetables ragout and pommes dauphine was incredible,” Montague said. “The salad of braised baby beetroots, organic goat cheese and winter truffle vinaigrette was also fantastic and I’m not a huge fan of beets. In addition to the incredible flavors, each dish had a phenomenal presentation all around.”
“Hand-cut beef tenderloin tartar, topped with perlita caviar from Aquitaine and the scallops and corsican chorizo, watercress coulis, truffle potato croquettes were my two favorites,” Soy said.
A sampling of the Chartreuse Tasting Menu includes…
Chartreuse is one of three specialty restaurants aboard Seven Seas Explorer, including
the Asian fusion specialty restaurant Pacific Rim and the fleet’s
signature steakhouse Prime 7. Beginning in the spring of 2016, guests
will be able to get a taste of this new delectable French menu, as the
Chartreuse menu will extend to the rest of the Regent Seven Seas Cruises
fleet with select dishes being offered at Compass Rose aboard Seven Seas Navigator® and later in the fall of 2016 and spring of 2017 when Signatures on board Seven Seas Voyager® and Seven Seas Mariner® will be converted into Chartreuse.
Which new culinary creation are you looking forward to savoring in Chartreuse? Bon appétit!
by Regent Seven Seas Cruises Travel Blog
Frank
Del Rio, chief executive officer of Norwegian Cruise Line Holdings,
Jason Montague, president and chief operating officer for Regent Seven
Seas Cruises and Randall Soy, executive vice president of sales and
marketing for Regent Seven Seas Cruises were among the guests indulging
in an afternoon of great company and sumptuous cuisine.From duck pâté with green peppercorn, Armagnac and foie gras to the smoked and cured Atlantic salmon, a total of fourteen incredible appetizers, soups and entrees were served one by one.
Each dish was presented impeccably on exclusive Bernardaud china, a family-owned company steeped in the great French porcelain tradition. Regent Seven Seas Cruises’ Senior Director of Culinary Bernard Klotz revered Bernardaud’s passion for innovation and timeless elegance, a seamless choice for Seven Seas Explorer’s Parisian fine dining establishment.
Just outside of the tasting area, Aurelien Dumeylet, principal executive chef and Jérôme Toumelin, executive chef, watched in anticipation as their culinary art was consumed.
“I was elated to work on the Chartreuse menu because I believe fantastic French food can turn strangers into family,” Dumeylet said. “The art of cuisine has always been my passion and I take pride in every creation.”
Adding to the excitement of fine dining, each presentation was an immaculate culinary chef d’oeuvre, and each dish savored in its texture, vivacity and zest. Perhaps bold to say when previewing alluring French cuisine, it was not impossible to narrow down a few highlights.
“The burgundy red wine marinated and braised beef, roots vegetables ragout and pommes dauphine was incredible,” Montague said. “The salad of braised baby beetroots, organic goat cheese and winter truffle vinaigrette was also fantastic and I’m not a huge fan of beets. In addition to the incredible flavors, each dish had a phenomenal presentation all around.”
“Hand-cut beef tenderloin tartar, topped with perlita caviar from Aquitaine and the scallops and corsican chorizo, watercress coulis, truffle potato croquettes were my two favorites,” Soy said.
A sampling of the Chartreuse Tasting Menu includes…
- Poached Brittany Lobster Medallions, Hake Mousseline, Almond Milk Broth
- Smoked and Cured Atlantic Salmon, Triology of Blinis, Normandy’s Triple Cream
- Cream of Artichokes, Foie Gras, Thyme Emulsion, Toasted Hazelnuts
- Roasted Barbarie Duck Magret with Griottes Cherries Mustard and Glazed Turnip
Which new culinary creation are you looking forward to savoring in Chartreuse? Bon appétit!
by Regent Seven Seas Cruises Travel Blog
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