Escargot and Au Revoir!

Today was our last full and only originally intended sea day as we made our way from Halifax back to New York. Sea days can be great because it gives a cruiser a little more freedom to be as lazy as they wish. No port tour to wake up early for or be rushing to get ready for dinner when you return. While some may opt for sun worshipping by the pool (we finally got a day with sun) we opted to partake of the ship's scheduled activities. 

Stanley is very proud of the medal his designated putter won for him at Goofy Golf.

After a fun round of TV Theme Tunes trivia (don't worry Corey, we won't tell the Captain about your Baywatch impersonation), we decided to check out Deal or No Deal. We opted for the four card deal and was charged $50 to our account. The cards have a bar code that is scanned at purchase so it gets associated with your name. A bar code is selected by the computer program determining who gets to come up on stage to play. Even if your name isn't selected, you use the same cards to play along at your seat. If the numbered case on your card that is called by the player on stage matches the amount that was also in their case, that counts as a single match for you. The more matches you make during these several rounds of on stage play, you move up in the ranks earning bigger prizes. It can get a little confusing when you use the same cards over and over so it was nice to have the computer program reveal the match rankings after each round for you. After the games on stage are all done, you can line up to get your card scanned by the bar code again where the crew will tell you and dispense what you've won. Between our four cards, we made enough matches to move up to the free bingo card pack. Due to this being our last day, the only bingo game to use the card left in the cruise was happening minutes after Deal or No Deal ended. I don't normally participate in bingo and despite not winning anything at Bingo, I wish we had the option of choosing the lower rank item instead. We did learn that the reserved theater seat covers our SEM marked for us during the evening shows stays there during the day as well. We just so happened to choose to sit there for the game but the SEM doesn't normally save seats for daytime events.

Tonight we took advantage of the specialty dining credit that Silvio and Princess Cruises gifted us back on our first night. When we planned our reservations with Thor pre-cruise, we decided to use our then two dining credits on restaurants we loved in the past rather than try the new options. Now with this extra gift, we made sure to choose the new to us specialty restaurant called Bistro Sur La Mer. Another great asset of having our SEM April is that there was no issue getting a restaurant reservation once on board. We normally don't jump for joy when we think of visiting a French restaurant, especially Mr. Picky Eater, but we appreciated the opportunity to try something new. Check out the menu on Princess' website here. The cover charge would have been $29 per person for this sailing. 

One of the things cruisers complain about the Bistro Sur La Mer dining experience is that it is located right along the open Piazza so your meal's musical accompaniment is whatever is being held in the Piazza. It is also open to the walkway for that deck so if you don't have a window table in the back, there's routinely people walking past your table. Except for having to repeat myself occasionally when music kicked up, it wasn't that bothersome. We were seated at one of a couple round tables that could seat several people versus the two to four top tables closer to the center of the space. It reminded me of that center of attention table for the bride and groom at weddings but it also had us just enough out of the way that we'd have spurts of great service and then ignored for a while. We'd stop a passing waiter who had to go past us to the crew doors and service would be more attentive again for a bit. A couple times we stopped whomever walked by to ask for more bread or a drink refill and they said sure only to not come back. The crew was very attentive to the close tables in the center and back by the windows so I'd suggest asking for one of those instead. 

The premise of Bistro Sur La Mer's menu is that it features a seafood themed list of options (shown on the menu as La Mer)  for each course and a land based list of options (La Terre). Good for seafood and meat lovers like myself and seafood avoiders like Dad to dine together. Everyone gets a welcome dish to start that is composed of Frites de Polenta Aux Herbes (polenta fries with fresh herbs) and Comme des Olives Vertes et Noires Chèvre (fresh goat cheese "olives", black and green.) The fact that the goat cheese is rolled in something that makes it look like a whole green or black olive does get to some diners who assume they won't like it because they don't like olives. Two dipping sauces are also provided. I tried all three items and the only thing that I didn't like was the black olives because they had some sort of spice coating them. Those polenta fries were delightful! Another plate worth was offered but I forced myself to turn it down so I'd have room for everything else. 

One of the things I did ask for seconds on was these amazing breadsticks! They were soft and airy but also buttery with a little sea salt. Can we get a case of these shipped to my house?

I first tried escargot on a cruise and loved it so I was really interested in trying the Cromesquis d'escargot ail et fines herbes (Crispy escargot in panko bread crumbs, garlic and fresh herbs). This appetizer hasn't been getting many rave reviews but I give it an 8 out of 10. It is a bit of a texture difference where you have to crunch through the coating to get that burst of garlic butter taste. Some of the pieces had less garlic taste than the others but I could easily see myself partaking of a whole bowl worth of these little poppers. 

Dad went with the Salade de Saison (hard boiled egg, green beans, tomatoes, potatoes, black olives, extra-virgin olive oil vinaigrette, optional: ahi tuna and/or anchovies). He asked to leave out the black olives and of course opted out of the ahi tuna and/or anchovies. He enjoyed the salad but wished he could have had his typical ranch or blue cheese dressing instead. Have to make it so he can't actually see or taste any of these vegetables after all.

While the menu instructions direct you to choose one choice for each course with a note at the bottom cautioning that any extra mains chosen will incur a $10 charge just like the other specialty restaurants onboard, I once again was able to try two main dishes without the extra charge. That may not be the case for anyone else so don't be surprised if you see a charge. I love scallops so I wanted to try the St. Jacques roties, aux petits legumes beurre citron (Roasted jumbo scallops, assorted garden vegetables, lemon butter sauce) from the La Mer side of the menu. Other cruisers have hated this dish because they felt the scallops were too small and the diced up vegetables on the side reminded them of school cafeteria food. I was pleasantly surprised to find that my experience was not like theirs. The scallops were truly jumbo sized, cooked to the point of tasting caramelized but still have a bite to them. The vegetable medley was fresh and the little side of rice that unexpectedly came with it was tasty.

The other main that Dad chose as well was the Filet of Boeuf Poele, compotee d' oignons doux, jus au vin rouge, frites (Beef filet mignon, sweet onion saute, red wine jus, and hand-cut fries) from the La Terre side of the menu. It was at this point of our meal that April stopped by to check in and we got to enjoying our chat so much that she had to remind me to eat. Before I knew it, our plates were empty and I'd completely forgotten to take a picture first. You'll just have to picture a plate of beef and onion sauce yumminess that was so tender it melts in your mouth in your imaginations until you can experience it for yourselves. :)

One of the items we discussed, other than how to sneak April home in our carry on luggage, is our plans for debark the next morning. All suites on Princess get the perk of priority debark on the last day which normally means sitting in a pre-reserved lounge with light refreshments until you are led to the front of the line to scan out for that last time. After COVID, that became more of being able to wait in your cabin until your disembarkation zone was called so no one was congregating in a crowded space. As Sky Suite passengers with the use of our SEM, we were instructed to keep our luggage with us (no leaving it outside your door for pickup by a certain time the night before like everyone else) and meet her in the comfort of the cabin when she came to get us at our chosen time. We chose not to try and find breakfast this final morning so we stayed in the cabin. Shortly before our agreed upon time, crew members were waiting out in the elevator lobby with luggage carts for both of the Sky Suites to be ready to leave. Once they saw me open our cabin door, they hopped right up offering to take the bags. The other Sky Suite, which had several inhabitants, wasn't quite ready yet so April asked us to relax in the cabin for a few extra minutes. Soon they were ready and once again April pushed to have us let her carry our other items. All of us Sky Suite guests climbed into the elevator with April and she used her key card to bypass the other decks. Once in the terminal, she led us to another elevator where we all crammed inside. One of the other gentleman made a joke about how they can't possibly fit all the people listed on the max capacity sign in this elevator. April joked that they could if all of the people were her tiny size. Once on the main level of the terminal, April led us straight to an open customs station which turned out to be simply a facial recognition scan that we used one by one. The crew rejoined us outside with our luggage having taken another elevator and April insisted on staying with us until our rides arrived. Once we spotted the Uber we had ordered, April rushed over to get the driver's attention and help again with our bags. 

While the medallion did have its issues with ordering via the app, it worked great in all other aspects such as saving time at embark/debark purchasing items in the shops, and getting on/off in port. I would gladly cruise with this technology again, perhaps next time seeking out the clip or recycled sports band so I don't risk dipping the long lanyard into my food anymore. 

Was the Sky Suite worth the price and would I sail in one again? Yes and yes! It's a great option for multiple family members or even multiple couples as was the case in the other Sky Suite on this sailing. If another opportunity comes around, I'd choose to splurge on such a cabin during a sailing to a warmer climate so there is more opportunity to enjoy the balcony and those included balcony meals. I'd also like to have the chance again to partake of the Enclave because next time I won't let someone forget their bathing suit! 

A big thank you to April, Silvio, Thor, Florin, Alice, Marcus, Corey, Niki, Jayson, Rafael, and all the rest of the Princess crew who work so hard all over the ship to keep the passengers happy. While we didn't get to meet and chat with everyone to thank them in person, please know that we appreciate all that you do to make cruising such an enjoyable experience for all the guests. 

As the sun sets on another cruise report, I thank you, the reader, for sticking with me until this point. I've got several cruises booked over this new year and next trying new lines, new ships, new ports, and you better believe new restaurants and foods. I hope you'll continue to join me on these adventures and share these tips and experiences with your friends and family to help plan your next trip. Until then, Bon Voyage, safe travels, and enjoy the journey.

My Compliments to the Chef!

I was glad to work off a lot of calories walking Halifax during the day because this night we were gifted a unique luxury experience found on cruises known as The Chef's Table, or Chef's Table Lumiere as it is known specifically on Princess' Royal Class ships like Enchanted. This was a culinary experience we had never experienced on any cruise line. It is an upcharge experience of $115 per person and includes a set menu arranged by the Executive Chef as well as the wine pairings the chef has chosen to pair with each course. It is also a limited availability experience with reservations only available to be made once on board. We would like to thank our SEM April and Princess Cruises for gifting us this experience for Dad's birthday. I would also like to thank April for saving us a trip to Guest Services on disembarkation morning when a charge for Chef's Table showed up overnight before that last morning on each of our onboard charge accounts.

Chef's Table Lumiere is a unique experience partly because it is limited to twelve participants for each one held. It raises the bar to give you more than simply a dinner in the main dining room with a set menu. The pomp and circumstance that surrounds each step of this dinner is as exciting as the food. While it is a set menu, April took care of alerting the culinary team about Dad not eating seafood. He was provided equally as delectable alternatives and is still raving about his main course. We are not champagne or wine drinkers so we were replenished with still and sparkling water and Sprite as fast as we could drink it. 

In the past, this experience also included an escorted walk by the Director of Restaurant Operations through the galley where passengers would partake of appetizers and a champagne toast. Due to the few remaining COVID restrictions, this part was not available for us. It was announced by Silvio during the dinner with his apologies. He then happily announced that this was the first cruise since the shutdown that they would be allowed to offer the free galley tour to all passengers that is usually held after the cooking demonstration show in the theater. Anyone who chose to participate would have to do so wearing masks and gloves. I heard later from future cruisers that a couple weeks after our cruise, they started allowing the offered bridge tour for Sky Suites with the same precautions. I hope in the future that I'll be on a cruise with that opportunity as well. 

Chef's Table Lumiere dinner starts with a letter from the Executive Chef (in our case Executive Chef Florin Dragan) left in your cabin inviting you to attend with instructions about where and when to meet the Director of Restaurant Operations. This evening, I finally broke out the dress as this is considered a formal affair. It added to the feeling of exclusivity when we arrived at the lounge and were approved to be on the list and let inside by the crew member watching the door. We met up with our ten other tablemates seated at tables by the door and chatted until Silvio arrived. 

After a brief introduction and explanation, Silvio led us down to one of the main dining rooms and past the other diners to the large table in the center of the room surrounded by a shimmering curtain of light. I could hear another passenger remark "Oh I know what they're doing!" as we were paraded past. We followed Silvio's instructions to have each female take a chair while the gentlemen stood behind them for a group picture with him and Executive Chef Florin Dagan. We all oohed as the curtain of light closed in around us. Once the ship photographer took our group picture, we were directed to find our assigned seats with printed name cards. Then the photographer took pictures of each "couple" with Silvio and Florin. These photos as well as printed versions of tonight's menu were left in our cabin later in the cruise.

Champagne was poured for all and after Florin was introduced, Silvio led the group in a toast. Dad took the opportunity to also propose a toast to the wonderful crew that has worked so hard and treated us so well which was met with resounding echoes of approval from the rest of the table. A good part of this experience that lends to its magical feeling is the way each course is presented. Each diner has a crew member from the wait staff who brings out the courses covered in silver cloches. They come out in a parade of their own to stand behind each diner holding the cloche until given the instruction to place them all at once on the table in front of us. A new chorus of oohs and ahhs is heard around the table as the cloche lids are lifted all at once and the Executive Chef explains what is in each dish once revealed. The wait staff then reverses course and parades out while we partake. Both Silvio and Chef Florin hung around to check in, answer questions, and add to the easy flow of conversation but weren't intrusive. 

As we did not sample any of the wine options, I will list them here in the order shown on the menu:

Veuve Clicquot Brut Yellow Label from Champagne, France

Silverado Sauvignon  Blanc from Napa Valley, California, USA

Silverado Cabernet Sauvignon from Napa Valley, California, USA

Prunotto Moscato d'Asti from Piedmont, Italy

One of the first things those in the culinary industry will point out is that you eat just as much with your eyes as you do with your mouth. Chef's Table Lumiere does lean more toward the fancy gourmet appearance of food with multiple courses. As a result, some dishes will be composed of multiple small bites.

Our first course was a tray of three squares. The first square held a small bite size portion of Sashimi Salmon Tataki with Yuzu Dressing. The second square held a Burrata Mousse with tomato and basil. The third square held a Dry Aged Beef Tartar. I tried each of the three though I don't normally care for salmon or anything tartar. The Burrata Mousse served as mozzarella inside a tiny cherry tomato was both visually and gustatorially pleasing. 

Our next course was a Panko Coated Black Tiger Shrimp. It had a slightly spicy dipping sauce. Can't go wrong with shrimp in my book.

The next course was Homemade Tortellini described as Homemade Fresh Ravioli with Mascarpone Cheese and Spinach.  I'm pretty sure pasta and cheese are my love language.

As a palate cleanser before our main course, we were served these tall martini style glasses with a scoop of Raspberry Sorbet sprinkled with crack pepper. Everyone else took advantage of the planned dish's addition of Grey Goose Vodka which was poured over the sorbet once served. They were encouraged to drink the contents once the sorbet was consumed. We opted to eat the sorbet sans vodka and the crack pepper made for an interesting taste sensation since it wasn't diluted. 

Our main course for everyone but Dad was a Duet of Lobster Tail & Filet of Angus Beef with Lemon Foam & Chanterelle Burgundy Sauce, Roasted Beets and Grilled Vegetables. The lobster tail was already removed from its shell and wrapped in a sort of fried bean sprouts blanket. It was an interesting but delightful contradiction where the same bite had a crunchy layer followed by a tender layer. Dad's entree paired the filet with lamb chops instead. We both agreed that his lamb chops were much better than the lamb we'd had at Sabatini's. Dad couldn't stop raving about his lamb chops. I think if he could have found a way to sneak some home, he would have.

Our next round was Goat Cheese Mousse Mille-Feuille with Caramelized Onion and a Port Wine Reduction. The salty and savory combo in this Saltine like cracker sandwich was delightful.

Our dessert course of Milk Chocolate Mousse with Hazelnut Cremeux looked like modern art on a plate. We all delighted in the whimsical presentation. Coffee and Tea was offered while our dessert was complimented by a small plate per person of Chef Florin's Homemade Gourmandises. I was impressed with how each person had been given a differently shaped piece of chocolate in addition to the truffle and chocolate covered strawberry on these small plates. 

As the dinner came to a close, each female passenger was gifted a long stemmed flower to take away. We all shared our approval and thanks with Chef Dragan before saying our goodbyes to each other. If you decide to partake of this experience on your cruise, plan to not have time for much else the rest of the evening. Thankful for the Sky Suite perk of reserved theater seats, we went straight from Chef's Table Lumiere to the theater for the 10PM show.