Another View of the Chef's Table

[MacThespian]

We recently sailed on Sapphire Princess, and were fortunate enough to be able to partake of the Chef's Table. While I thoroughly enjoyed the experience, and do not regret the $75 pp we paid for the experience, I can't get as ecstatic as many on this board seem to be about it.
Yes, we liked touring the galley, and seeing some of the behind-the-scenes work that goes into feeding a couple of thousand people at a time. We enjoyed the conversation with the maitre d' and the head chef, and got a bit of insight into the processes that each goes through.
The hors d'oeuvres (served in the galley) were really good, too. The champagne was good (not great), but certainly better than I had expected.
Our dinner companions (there were four couples at this Chef's Table) were interesting folk, and our conversation with them was much more enjoyable (and varied--we didn't just talk about the food!) than I might have expected. They helped make the evening memorable.
But the main course--the trio of flambeed meats--seemed much more sizzle than substance. It was good--don't get me wrong--but the excitement was more in seeing it done than in eating. I'm lucky enough to live in a city with a number of fine (some would say world-class) restaurants, and have eaten in many of them. The nuances and subtleties of the meals I have had in these land-based restaurants far outshines the rather staid meats on board. And while the potted stilton was a nice dessert, once more it doesn't really compare to what I can get in fine restaurants at home.
But there were a couple of small things that upset me. Not much, but not what I'd expect from all that I've read. One sauce was automatically added to all the meats, but after that a platter with (I think) six other sauces surfaced. I would have liked to choose which sauce I added. And when I asked for specifics of the wines we had been served, I was given a small slip (after the meal) with generic information ("barbaresco," for example, doesn't tell me a lot about the actual wine).
Bottom line: I enjoyed the evening very much. The food ranged from good on up. Our companions were interesting. The rose for my wife, the cookbook, and the photos were nice additions. I don't regret doing this in the least, and would recommend it to people who haven't experienced it before. But I probably wouldn't do it a second time.

[envy4u]

Thanks for your review and your comments. I believe if you have been lucky enough to have dined at finer establishments the Chef's table may be a bit of a let down to some. Depends what one is used to.

[taxmantoo]

Originally Posted by envy4u

Thanks for your review and your comments. I believe if you have been lucky enough to have dined at finer establishments the Chef's table may be a bit of a let down to some. Depends what one is used to.

Absolutely correct. And if you have been lucky enough to attend a real "chef's table" at a higher-end land restaurant where the table is actually set up in the kitchen and the menu remains a mistery until the plates are served, the ship version pales by comparison. That being said, it is still a very nice experience and people should go if they can.

[chrysalis]

Originally Posted by taxmantoo

Absolutely correct. And if you have been lucky enough to attend a real "chef's table" at a higher-end land restaurant where the table is actually set up in the kitchen and the menu remains a mistery until the plates are served, the ship version pales by comparison. That being said, it is still a very nice experience and people should go if they can.

I agree...but then again, you will never get a Chef's Table dinner at a higher-end land establishment for $75 with wine, either.

[Colo Cruiser]

Originally Posted by chrysalis

I agree...but then again, you will never get a Chef's Table dinner at a higher-end land establishment for $75 with wine, either.

Or the "white coat treatment".

[Shogun]

Hi There,

Thanks for posting,

having done the table twice now on different ships, I was surprised by the difference,

first was out standing, it was an event, the food was very good, selected to meet our likes.

the second the food was good, but not selected to our needs, there was little show, performance etc.

all that said would do a third time
yours Shogun

[KENANDPAT]

We did the Chef's table on the Sapphire in May. The menu was a mystery until food was served. We had 4 wonderful appetizers in the galley, with Champagne. We didn't have the trio of flambeed meats, but a lovely Roast Veal Shank and veal Tenderloin that could not have been better in any upscale restaurant, and we have been fortunate enough to try a few.

The rest of the courses were well presented and original, at the end a copy of the menu accompanied our cookbook and made the meal very memorable. Fortunately we had wait staff that gave a run down of all the wines served including the ice wine and we were able to view the labels if we wanted to copy them down. They even gave us the info of the wines on the Princess wine list so we could order in the dining room.

Perhaps they have changed chef's since we were onboard. I will try the Chef's table again, each ship will probably have a bit of a different take on it.

[ggprincess2004]

I do agree with the OP, the overall experience was great, but the trio of flambed tenderloins was underwhelming. There are much better ways to do justice to great cuts of meat. Everything else was just grand.....and interesting, and quite a good time.
When we do it again, I am hoping for a different entree. But, we will do it again.

[Trevoli]

Thank you for your great review.

To those that have attended Chef's Table, what kind of attire is appropriate for women?

We are thinking of skipping formal nights for our upcoming Med cruise, but want to be dressed correctly for Chef's Table (assuming we get in).

Thank you, in advance.

[georoc01]

As far as women's attire goes, something that goes with a white coat and closed shoes would be my recommendation..

But to be honest, other than the closed shoes, our chef's table was not done on a formal night and I'd say the attire you would normally wear to the dining room is appropriate.

[gcsmith]

I agree with the OP. I've eaten in many fine restaurants and had the Chef's table. I set my expectations for the cruise (food = Applebee's or Olive Garden) and hope to be surprised. Often it is a step above. The chef's table is a step or two above the specialty restaurant food, which is a step above the dining room. The chef's table is the best dining experience available onboard and I don't see those fine dining restaurants coming onto the ship with me.

I look at it more as a show and interaction with top level staff that is otherwise hard to obtain. I'd do it again, but I'll let a couple years lapse in between to make it fresh again.

[scamper01]

When can you make a reservation for the chef's table. Thanks

[VibeGuy]

Interesting; we had the roasted tenderloin and shanks on our June sailing, and it was, frankly, the best cruise ship dining experience I've ever had. As for the Champagne, I find there to be very little quality difference between the various big houses' non-vintage Bruts, and thus, could not care less if there's a fat old woman's portrait on the top of the bail or if the ribbon on the label is red.

[caribill]

Originally Posted by scamper01

When can you make a reservation for the chef's table. Thanks

Whjen you board the ship, make it a priority to call the Dine line (a button on your cabin phone). If the Dine line is not answering calls yet, check outside the specialty restaurants where they are taking reservations. They can also put you on the list for the Chef's Table.