Chef's Table: Experiencing The Best Of Royal Caribbean Cuisine

During a short sailing celebrating Royal Caribbean's return to the west coast, TravelPulse Canada had the pleasure of experiencing Royal Caribbean's Chef's Table, a premium culinary event showcasing the best of the line's cuisine. There were five delicious food courses and a dessert, each paired with a complementary wine. The cost is US$85 per person, sometimes discounted onboard by as much as 40%. For your foodie clients, it's an upscale evening at a reasonable price considering the quality of the food and wine.

The Chef de Cuisine aboard Navigator of the Seas is Allix Simpson, from Montego Bay, Jamaica. Simpson accompanied each new course, describing the dish and the flavour combinations within.

Sommelier Nick handled the liquid side of the evening, describing why each wine was selected to accompany a specific dish. California, New Zealand, France and Italy were among the source nations for a delicious flight of wines.

Maine lobster salad was served with pineapple and a cilantro vanilla dressing. A crisp, fruity New Zealand Sauvignon Blanc was an ideal companion.

The first course was scallop carpaccio, followed by an amazing smoked tomato soup. Then came the lobster salad, followed by this tasty fish course featuring roasted branzino.

The fifth savoury course was a nine-ounce grilled filet mignon, served with truffle potato puree, asparagus and a bordelaise sauce. The wonderful big flavour of Caymus cabernet sauvignon from California's Napa Valley matched the big beefy flavour.

Chef Simpson pulled out all the stops for dessert.A large chocolate sphere was delivered to each guest. Hot espresso was poured over top, melting the globe to reveal Valrhona chocolate mousse and salted caramel gelato within. The final drink pairing was a salted caramel espresso martini, making a sweet end to a wonderful food and wine experience.