RATIONS MOST EXQUISITE
Porthole Cruise Magazine|September/October 2020
RATIONS MOST EXQUISITE
Forget the hardtack and grog. Expedition cuisine pleases sophisticated palates with truffled leeks, wagyu consommé, and more.
JANICE WALD HENDERSON

Nibble the finest caviar, then tuck into 24K gold-flecked consommé, fresh lobster in pea puree, and a towering Grand Marnier soufflé. What makes this repast so extraordinary is where it’s served — not on a cruise ship, but rather, on an expedition vessel. These days, adventure-bound cruisers hardly rough it at the dinner table. Instead, such ships now rival ocean liners for sophisticated cuisine, with chefs preparing elaborate meals that Shackleton and other explorers could never have envisioned. Even if polar bears, the African coastline, or other bucket-list sights lure outside, onboard, it’s the gastronomic triumphs that deliver the awe.

On Cloud Nine

Food devotees consider Silver Cloud a sure path to cloud nine. The posh expedition vessel touts five upscale dining choices, plus superior complimentary caviar with all the proper accouterments — served wherever, whenever, on the bustling-with-butlers all-suite ship. Even when plying the most remote waters, Silver Cloud chefs still bake the flakiest croissants early each morning. (Sigh with delight when spread with the accompanying Italian preserves.) Come nightfall, in La Dame — the fanciest restaurant — cruisers frequently call the chef from the kitchen to heap praise for plates like lobster tail with truffled leeks, and France’s world-acclaimed Limousin beef with truffle-infused jus. Nearly every table orders Instagram-ready Grand Marnier soufflés presented still quivering under glass domes.

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September/October 2020