In Crystal Cruises®, Onboard Pursuits

Bocuse d’Or: Mouthwatering Memories of the Vintage Room

A Vintage Room experience aboard a Crystal ship is always something to be savored. The elegant space is designed for small groups — just 12 on Crystal Symphony and 14 on Crystal Serenity — which fosters an intimate dining immersion that will treat guests’ palates to specially curated, multicourse dinners complemented by carefully selected rare and fine wines. Aboard a recent Crystal Serenity voyage, 10 discerning foodie guests enjoyed an extraordinary wine pairing dinner that featured the cuisine of two renowned guest Bocuse d’Or chefs.

Ørjan Johannessen guides Vintage Room guests through the courses
Ørjan Johannessen guides Vintage Room guests through the courses

Some perspective: Bocuse d’Or — often referred to as the culinary equivalent to the Olympic Games — is one of the most prestigious cooking competitions in the world, with competitors from all corners of the globe vying for bronze, silver, and gold medals for their artistry and craft. You read that correctly — Crystal Serenity recently hosted a Vintage Room experience created by two of these esteemed medalists, who not only prepared the delectable feast but also hosted the dinner, mingling with guests and discussing the nuances of each dish.

The guest chefs with their talented team and head sommelier, Mario da Silva
The guest chefs with their talented team and head sommelier, Mario da Silva

Guest chefs Ørjan Johannessen (2015 gold medalist) and Odd Ivar Solvold (1997 bronze medalist) outdid themselves for the six-course, $490-per-guest “Taste of Bocuse d’Or” dinner, with head sommelier Mario da Silva pairing complementary vintages. The menu consisted of:

Celery espuma with white sturgeon caviar (paired with Moët et Chandon, Cuvée Dom Pérignon, Brut, Epernay 2004)

Lobster tail and cauliflower cream with lobster coral egg (paired with Bonneau du Martray, Corton-Charlemagne Grand Cru, Burgundy 2011)

Baked sole with scallop farce (paired with Domaine des Lambrays, Clos des Lambrays, Grand Cru, Burgundy 2011)

Wagyu beef with onion marmelade, truffle jus & bone marrow emulsion
Wagyu beef with onion marmelade, truffle jus & bone marrow emulsion

Wagyu beef with onion and truffle (paired with Château Mouton-Rothschild, First Growth, Pauillac, Bordeaux 2002)

Selection of artisan cheeses (paired with M. Chapoutier, “Terra Viya,” Banyuls VDN 1998)

Decadent raspberry soufflé (paired with Trockenbeerenauslese, Grand Cuvée No. 6, Kracher, Burgenland 2000)

While menus, wines and company varies on each voyage, each evening, elegant Vintage Room experiences are available on every Crystal sailing. Cost also varies, depending on wines featured. Reserve your culinary adventure through Crystal’s convenient Priority Check-in and Planning Center.

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