2014 South America Cruise Day 5 – Dinner in Singatures

For dinner on Day 5 I had a booking in Signatures, the French restaurant on-board the Seven Seas Mariner. The whole restaurant was furnished by Versace, including the tableware. A little over the top for me, but the food, wine and service make up for it. Eric, the Maitre D’Hotel, makes sure that every guest enjoys their meals and the “Signatures Experience”.

To start the dinner off, I was offered a very nice Chardonay, Laboure Roi, Pouilly-Fuise, Burgundy 2011

For Entree I had the fennel cured salmon with creamed cucumber sauce, very enjoyable!!!!!!!! Will have to have this again.

Next up was the soup, cream of mushroom, also very good

To make things even better, Sandrine was my waitress. She is on her first cruise and is, surprisingly, from France. I think that she is still trying to decide whether or not working on cruise ships is the life for her. All of the staff on-board have multiple shifts during the day, starting at around 6:30am, finishing after 11pm. It always amazes me how every member of the crew is always smiling and very happy to help.

The main course was the highlight of the meal, Duck Breast with a Raspberry Vinegar Sauce, Apple Tart and Vegetables. Excellent does not do this dish justice!!!!!!!

To accompany my main I had a 2010 Chateau Haut-Bourcier, Bordeaux. A great match for my main course

Dessert on board is, unfortunately, always excellent as well, very hard to say no and always includes a plate of petits fours before the desert is delivered. Was able to resist the petits fours, but not dessert.

Tonight, as recommended by Sandrine, I had Creme Brulee. A fitting dish to finish a great meal!

A meal in a French Restaurant is never complete without a glass of Cognac.

The Menu

Entrees

• Salad of Lobster and Mango with Star Anise
• Cassolette of Snails “Signatures Style”
• Lump Crabmeat and Asparagus Charlotte with Fresh Herb Oil
• Fennel Cured Salmon with Creamed Cucumber Sauce
• Foie Gras Terrine with Prune Marmelade
• Blue Cheese, Mushroom and Spinach Quiche

Soups

• Crustacean Bisque with Avocado-Crabmeat-Tomato Garnish
• Beef Consomme with Julienne of Black Truffle and Herb Crepes
• Creamy Mushroom Soup with Candied Garlic

Sorbet

• Pina Colada Sherbert

Plats Principaux (Main Course)

• Fillet of Halibut with Pistachio Sauce, Baby Spinach and Herb-Marinated Tomatoes and Black Olive Tapenade
• Open Faced Ravioli of Lobster and Scallops with Mushrooms and Vegetables Lobster Cream Sauce
• Magret Duck Breast with Raspberry Vinegar Sauce, Apple Tart and Vegetables
• Tenderloin of Veal with Red Wine Braised Shallots, Gnocchi and Seasonal Vegetables
• Beef Tournedos Rossini with Sauteed Duck Liver, Glazed Vegetables and Truffle Sauce
• Roast Rack of Lamb, Mushrooms Garnish, Melted Potato, Lamb Jus
•  Provencal Vegetable Gateau with Goat Cheese

Featured Wines

• 2011, Laboure-Roi, Pouilly-Fuisse, Chardonnay, Maconnais, Burgundy France
• 2010 Chateau Haut-Bourcier, Bordeaux France

Signatures Chef: Ronaldo Balajadia

Signatures Maitre D’Hotel: Eric Jouffroy