Dinner begins with a delicate jumbo crab cake. That’s followed by a fresh wild mushroom cream soup and a sorbet to cleanse the palate before an intricately assembled and deliciously tender filet of Boeuf Charolais in a merlot wine sauce.
The beef is from the district where the AmaKristina is docked in Avignon and it comes with young vegetables, braised shallots and herb mashed potatoes. And the meal concludes with a luscious dessert and freshly made chocolate truffles. Heavenly.
But we’re only getting started. This isn’t the gala dinner or even the gourmet Chef’s Table grand bouffe. On AmaKristina, these were the chef’s recommendations for dinner the first evening of the cruise and things got even more interesting from here.
Read it all in The Cruisington Times