Spectacol culinar pe un vas de croaziera (partea a II-a)

I'm back! Pentru ca am promis ca voi continua povestirile culinare din croaziera pe Marea Baltica, incepute aici. Inainte de a va arata felurile principale si deserturile infulecate de noi la cina, sa mai zic una-alta de pe vasul Emerald Princess.

In restaurantele a la carte servirea e impecabila, ospatarii se misca intr-un ritm ametitor, iar regulile companiei le cer sa fie mereu zimbitori si foaarte amabili. Nu vezi nici o moaca acra. Si asta e un mare plus pentru ei, tinind cont de programul pe care-l au. "Muncim 14-15 ore pe zi si nu avem nici macar o zi libera pe perioada intregului contract, adica 6-8 luni. Astea-s regulile si nu ne plingem, le stiam inainte de a semna contractul", ne-a povestit un ospatar din Romania. Salariul lui pe vapor? In jur de 3.000 de dolari pe luna.

A, o chestie interesanta la intrarea in restaurant. Seful de sala te intimpina cu intrebarea: "Vreti o masa pentru doua persoane sau doriti sa stati la una mai mare, alaturi de alti turisti, sa socializati?". Daca optezi pentru prima varianta, e posibil ca fix atunci sa nu fie o masa disponibila. Ca sa nu stai agatat de usa restaurantului pina se elibereaza una, ti se da un fel de pager si te mai poti plimba pe vas citeva minute, pina se elibereaza o masa, moment in care primesti un "bip" pentru a te intoarce in restaurant. Organizata treaba, nu?

Si-acum, sa trecem la degustat pixeli  Mai intii, feluri principale:

Slow-roasted 5-star prime rib of beef (natural rosemary jus, char-grilled tomato, loaded Ihado potato)

Grilled mignons of beef tenderloin with Madeira-truffle demi-glace (vegetable medley, almond croquettes)

Skilled-fried halibut with swiss chard (green beans and potatoes, tomato-cumin sauce)

Pan-fried breaded chicken cutlets mushrooms and fontina melt (spinach saute, oven-roasted potatoes)

Pan-seared salmon steak with herb crust (roasted leeks, caper and tomato butter sauce)

Grilled beef rib eye steak with "Cafe de Paris" butter (roasted new potatoes)

Turkey scallopine in gorgonzola cream (roasted pumpkin, bliss potatoes)

Slow-roasted lamb leg with garlic (rosemary jus, roast onion potatoes)

Jumbo shrimps roasted

Seared pork tenderloin with cocoa spice rub, natural jus (eggplant and zucchini ratatouille, truffle mashed potatoes)

Poached alaskan king crab legs with drawn butter (caramelized lemon, steamed red potatoes)

Pan fried filet of rockfish (creamy potatoand leek casserole, truffle oil)

Beef tenderloin Wellington (truffle-Madeira demi-glace, duchesse potatoes)

Grilled New York cut strip steak with green peppercorn sauce (charred tomato, shoestring potatoes)

Si-acum, deserturileeeeeeeeeeee

Flourless chocolate cake with double cream (stepped berries)

"Flourless chocolate cake with double cream (stepped berries)" (2)

Princess love boat dream (rich chocolate mousse on brownie)

Semi-frozen cookie and cream parfait (honey bourbon sauce)

Frutta e frutti di bosco gratinati (fruit and berries in sabayon gratin, pistachio biscotti)

Frutta e frutti di bosco gratinati (fruit and berries in sabayon gratin, pistachio biscotti) (2)

Cassata alla siciliana (ice cream trilogy with candied fruits)

Tiramisu (espresso, zabaglione cream and bittersweet cocoa)

Black forest cake with sour cherries and kirschwasser

Semi-frozen banana-toffee parfait

Orange grand marnier souffle (vanilla bean sauce)

Merengue stacked mile-high with whipping cream (raspberry sauce, chocolate shavings)

Cherries jubilee (french vanilla ice cream)

Original Sacher torte (as created by Franz Sacher in 1832 for Fuerst Metternich)

Strawberry and thyme infused lemon sorbet, thyme sprig

Traditional New York cheesecake with marinated strawberries

Menage a trois (chilled mini-raspberry panna cotta, tiny gateau opera, honey-hazelnut semifreddo with nutella twist)

Sugar-free chocolate mint cake

Deep dish apple pie (vanilla sauce)

Ice cream bombe "Diplomate" (chocolate sauce)

Stay tunned! In curind, episodul 3.