"Le Gastronomique" Culinary Cruise
A Passport for Your Palate
Passport Index
The Passport For Your Palate - Cruise Welcome- La Mer (The Sea)
- La Boucherie (The Butcher Shop)
- Le Jardin (The Garden)
- Le Chateau Gastronome (The Gourmand's Chateau)
- La Caverne de Fromages (The Cheese Cave)
- La Table du Capitaine (The Captain's Table)
- Le Magasin de Patisserie
The Passport For Your Palate - Cruise Welcome
All Hands on Deck
for a Culinary Cruise
Island hop with Marc and Sheila to 22 sumptuous
and
exotic Ports of Call on our deck tables.
Enchanting hors d'oeuvres await you at La Mer,
La Boucherie, Le Jardin, Le Chateau Gastronome, and
La Caverne de Fromages on the Tasting Deck.
Toast your hosts at the Wine Bar serving
select vintages on the Library Deck.
At 9:00 P.M., take your place at La Table de Capitaine.
Be first in the queue for this first-class dinner buffet
featuring the Captain's choice entrees
on the Dining Deck.
Before you set sail for home, make a farewell stop
at Le Magasin de Patisserie,
serving confections, dessert wines, and coffee
on the Promenade Deck.
Bon voyage. Bon appetit.
Your hosts, More and Sheila Wyse
Your chefs, Diane and Tom Faglon
Back To The Index Each table was a "Destination" on the culinary cruise. The "Destinations"
provided "like" types of foods. There were "Destinations" for: At each "Destination", there were "Ports of Call" to visit. The Ports
of Call were selections representative of different countries on the world
cruise.
Destination - La Mer
Destination - La Boucherie (The Butcher Shop)
Destination - Le Jardin
Destination - Le Chateau Gastronome
International America Asia America France Oysters on the ½ shell Avocado Mousse Fennel Coriander Mignonette Cucumber Mignonette Crème Fraiche and Caviar
Destination - La Caverne de Fromages
Destination - La Table du Capitaine
Destination - Le Magasin de Patisserie
Wines were chosen to complement both the food and guests'
preferences. In addition, these wines are all affordable--most with
very good to excellent ratings. There are light sparklers from Spain and
Italy; an assortment of whites and reds of varying acidity and body; and dessert
wines. Back To The Index Paul Cheneau "This delicious Prosecco
(primarily Prosecco grape with about 5% Chardonnay included) is a light,
frothy, fresh, lively sparkling white with a touch of creamy sweetness. With
excellent fruit, freshness, and purity, it is ideal for drinking over the
next year." 91 Points – Wine Spectator "Explosively aromatic, brimming with
spice, herb and peppery character, surprisingly docile in the mouth, with
lovely pear, apple, melon and mineral flavors that linger enticingly.
Impeccably balanced." "An
extraordinarily concentrated wine with a palate of black and blueberries,
pepper and plums seamlessly integrated with clove and allspice. Round,
plump, luscious & sexy."
"One of the finest values out of Bordeaux that we have ever
come across. This luscious red wine is smooth with tones of cherry, cassis
and even a hint of mocha." "Deep ruby color accompanied by
sweet aromas of ripe cherries, berries, smoke, and pepper. With good
ripeness, medium body, and a soft, supple texture, it can be enjoyed now and
over the next 2-3 years." "Herbal liqueur and minerals are found in the nose of the 2001 Riesling
Auslese Deidesheimer Grainhubel. Sexy, broad, medium-sweet, plush effort
filled with plums, spices, earth, and cherries whose flavors linger in its
immensely impressive finish. Drink it over the next 15 years." Recommended
with the Melon and Mango Salad, Lemon Curd and Blueberry Trifle, Rhubarb
Orange Tart and Crème Brulee.
"This is an extremely fresh, floral and fruity young Port,
full to medium in body and of medium sweetness, with a ripe and plummy
aftertaste of good length." Recommended with the Chocolate Cheesecake and
the Irish Whiskey cake. Updated February 18, 2007
(The Sea)
Port of Call
Specialty
Scandinavia
Spiced Salmon Gravlax with Mustard Dill Sauce
Mid-East
Mango Curry Shrimp Salad In Phylo Cups
Italy
Mussels In Saffron (Cozze Al Zafferno)
Thailand
Coconut Curry Scallop, Orange And Pear
Canapés
(The Butcher Shop)
Port of Call
Specialty
Spain
Serrano Ham, Spinach And Goat Cheese Spirals
Malaysia
Chicken Sate With Peanut Sauce
France
Gascon Sushi (Duck Prosciutto Rolls filled
with Fois Gras Mousse)
England
Roast Beef Finger Sandwiches With Horseradish
Sauce
France
Country Pate With Pistachios And Cornichons
(The Garden)
Port of Call
Specialty
Morocco
Moroccan Olives
America
Endive Spears Stuffed With Herbed Goat Cheese
France
Provencal Palmiers
America
Mushroom And Leek Pinwheels
International
Various Flavors of Puff Pastry Twists: Asparagus, Sun Dried
Tomato, Thyme, Creole Seasoning
(The Gourmand's Chateau)
Port of
Call
Specialty
Russia
Blini With Crème Fraiche and Caviar
America
Roasted Herbed Fingerling Potatoes With Crème
Fraiche and Caviar
(The Cheese Cave)
Port of
Call
Specialty
England
Stilton:
the “King of Cheeses”, a mild blue mould cow’s milk cheese with a rich
flavor and piquant aftertaste
France
Pierre Robert:
A sweet and buttery tasting triple crème cheese with a tangy bite
France
St. Maure Goat Cheese:
An aged Touraine goat cheese with a musty citrusy flavor
Spain
Two Year Extra Aged Manchego:
A raw sheep’s milk cheese with a slightly briny and nutty flavor with a bit
of a peppery bite
Italy
Vento d’Estates:
An aged cow’s milk cheese aged in hay, rosemary and mint
Belgium
Chimay “A La Bierre”:
A full body raw cow’s milk cheese washed with beer and made by Trappist
monks
(The Captain's Table Dinner Buffet)
Port of
Call
Specialty
Greece
Greek Stuffed Red Snapper With Tomato Coulis
France
Veal Roulade Stuffed With Crabmeat
Brazil
Roasted Racks Of Lamb With Malagueta Pepper
And Farofa Crust
Mediterranean
Mediterranean Vegetable Lasagna
America
Wild Mushroom Tart
Mexico
Cold Mussel Salad Mexican Style
America
Morel And Fiddlehead Fern Ragout
Italy
Gatto Nepaletano (Neapolitan Potato Cake)
Scotland
Sautéed Peas With Shallots And Chives
America
Green Bean And Radish Salad With Walnut
Vinaigrette
(The Pastry Shop)
Port of
Call
Specialty
Mid-East
Melon And Mango Salad With Toasted Coconut
And Pistachios
England
Lemon Curd And Blueberry Trifle
Ireland
Irish Whiskey Cake With Custard Sauce
America
Triple Chocolate Cheesecake With Chocolate
Glaze
America
Rhubarb Orange Tart
France
Champagne Crème Brulee With Green Grapes
America
Tom’s Hand-Dipped Chocolates
Wine
Tasting
Notes
Brut Cava
Blanc de BlancsBubbly Spanish cava. Toasty
smoky aromas and flavors give depth on the palate. Bright acidity keeps this
sparkler crisp and refreshing.
Zardetto Prosecco
88 Points – Robert Parker -
Wine Advocate
Wine
Tasting
Notes
Kim Crawford Marlborough
Sauvignon Blanc
2004
Wine Spectator Top 100 wines of 2004
Teruzzi & Puthod Vernaccia
Di San Gimignano 2003A deep golden yellow colored
wine with fantastic fruit aromas and a complex maturity. Clean and lemony
with hints of pears. Medium body. Crisp finish
J. Lohr Estates Riverstone
Chardonnay 2003
Grown in vineyards in the cool
Arroyo Seco region of central Monterey County, one of few appellations in
California that produce world class Chardonnay. Aromas of grapefruit and
nectarine with layers of rich, complex flavors to accompany seafood and
cream sauced pasta dishes.
Wine
Tasting Notes
Panther Creek Bednarik Vineyard
Pinot Noir 1999
91 Points – Robert Parker -
Wine Advocate
Chateau Claire Abbaye Sainte Foy 2003
88 Points – Wine Library
Paringa
Individual Vineyard
Shiraz 200387 Points – Robert Parker -
Wine Advocate
Wine
Tasting Notes
Dr.
Deinhard Deidesheimer Grainhubel Riesling Auslese 2001
Fonseca Vintage Port
1995 92 Points – Wine Spectator