"New" Chef's Table Menu to be on the Breeze :/

[redneony]

LOL I'm still in to try it next January. I am happy that there isn't as much raw stuff on the menu as the other one... is the tuna raw on this menu? If it is, whatever, when in Rome! I'm sure it's fantastic. :D

[happy cruzin]

Why, of course!! :D :D

.

.

 

Interesting......

 

Hope it was tasty! ;) :D

[italianfemmy]

Hmmmm if this is the menu for the Chef's table on the Breeze, then I guess I won't be partaking in the experience and doing a photo review on it this time. I don't mind the menu changing as I'd like to try new things but this menu is a serious downgrade in quality and quantity of food. I can't imagine putting the same price tag on this menu as the one we just experienced on the Dream.

 

It's a shame as I was looking forward to doing another photo review on Chef's Table aboard the Breeze in November. Perhaps I'll do the steak house and do a review on that instead!

[happy cruzin]

Hmmmm if this is the menu for the Chef's table on the Breeze, then I guess I won't be partaking in the experience and doing a photo review on it this time. I don't mind the menu changing as I'd like to try new things but this menu is a serious downgrade in quality and quantity of food. I can't imagine putting the same price tag on this menu as the one we just experienced on the Dream.

 

It's a shame as I was looking forward to doing another photo review on Chef's Table aboard the Breeze in November. Perhaps I'll do the steak house and do a review on that instead!

EXACTLY my point....and concern! :o

[PictureChris]

I would be tempted to try it as it is something new. However, like others have said, it appears to be a downgrade. Unless you are the type to drink a bottle or two of wine over the course of the evening, I wouldn't pay more than $50 for this new menu.

[happy cruzin]

I would be tempted to try it as it is something new. However, like others have said, it appears to be a downgrade. Unless you are the type to drink a bottle or two of wine over the course of the evening, I wouldn't pay more than $50 for this new menu.

 

I am willing to bet that the quality of the wine has been scaled back - as well!! :o

[PictureChris]

I am willing to bet that the quality of the wine has been scaled back - as well!! :o

 

 

LOL, as of December on the Fascination, they were still using bottles. Have not switched to box wine yet!

[elcuchio24]

I didn't think it was worth the money with the old menu. Now, most certainly not.

[italianfemmy]

I didn't think it was worth the money with the old menu. Now, most certainly not.

 

The "old" menu which I believe to be the one offered on the Dream is definitely worth 75 bucks per person. The food Chef Trevor made for us was beyond delicious.

 

We eat a lot at SpeakEasys and fondue places like the Melting Pot and have dined at Emeril's and CraftSteak and numerous other higher end venues and French bistros. So spending money on good food is something we don't mind doing occasionally. I am a picky steak eater and have found a few good steaks out there. One of the best steaks I've ever had was actually at Council Oak in the Hard Rock Seminole Casino 2 years ago. I say all of this to give support behind what I am about to say... the steak at Chef's Table that was served to us was like butter melting in my mouth. It was absolutely devine and was tied for first place for the best steak I've eaten in my life. I was so stuffed by the time the steak came but it was so delicious that I ate every bite. In my opinion, just that steak with a side item would have been worth 50 dollars. To get numerous other courses, dessert, breads, wines, soft drinks also included for the additional 25 dollars was a steal.

 

We all have different experiences. But for me, the old menu was delightful and spoiled my palette. Not to mention, the meal was like a 3 hour long excursion and included an 8x10 photo (which would cost $20 in the photo gallery). The VIP treatment was also quite excellent.

[halos]

Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

http://johnhealdsblog.com/2012/02/22/a-seat-at-the-top-table/

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Even with the Wagyu Beef - I do not believe that menu holds a candle to the original menu that we enjoyed on the Miracle in 2011 - which is still available on some ships - with the Chili Poblano Soup, Chilean Sea Bass and the Filet.

 

Sadly...we will pass.

 

Yeah..and the wagyu beef is short ribs, not steak, correct??

I like the old Chef's Table menu (actually, I loved it...it was a fabulous meal)...at least it is still available on 1/2 the ships. Replacing Sea bass with cornish hen and beef tenderloin with salmon is a sad swap.

[elcuchio24]

The "old" menu which I believe to be the one offered on the Dream is definitely worth 75 bucks per person. The food Chef Trevor made for us was beyond delicious.

 

We eat a lot at SpeakEasys and fondue places like the Melting Pot and have dined at Emeril's and CraftSteak and numerous other higher end venues and French bistros. So spending money on good food is something we don't mind doing occasionally. I am a picky steak eater and have found a few good steaks out there. One of the best steaks I've ever had was actually at Council Oak in the Hard Rock Seminole Casino 2 years ago. I say all of this to give support behind what I am about to say... the steak at Chef's Table that was served to us was like butter melting in my mouth. It was absolutely devine and was tied for first place for the best steak I've eaten in my life. I was so stuffed by the time the steak came but it was so delicious that I ate every bite. In my opinion, just that steak with a side item would have been worth 50 dollars. To get numerous other courses, dessert, breads, wines, soft drinks also included for the additional 25 dollars was a steal.

 

We all have different experiences. But for me, the old menu was delightful and spoiled my palette. Not to mention, the meal was like a 3 hour long excursion and included an 8x10 photo (which would cost $20 in the photo gallery). The VIP treatment was also quite excellent.

 

I don't feel like listing out the different nice restaurants we've gone to. I thought the Chef's table was ok, but not worth twice as much as the steakhouse. I felt the meal was a little better than the steakhouse, but not outstanding. I would rather go to the steakhouse twice for less money than the chef's table once. And especially not for short ribs and cornish game hen:rolleyes:

[kyrisong1]

I did post the question to JH on his blog, not sure if he'll answer or not, or when, I'm not a JH follower so I don't read his blog much.

So if anyone sees my question and he answers please give a holler!!!

I just asked why they have downgraded the food.

Should be an interesting answer, with much pretty papering of the answer.

;)

[halos]

I just asked why they have downgraded the food.

;)

 

That won't go over well...

 

I'm sure you'll be told it's for variety or something.

[bobandsherry]

Anyone else disappointed to find out from Heald's blog today that the Chef's Table menu for the Breeze will be the one currently served on the Magic?? :(

 

Unfortunately - that means we will NOT be experiencing the Chef's Table while on the Breeze in 2013.

 

Sadly...we will pass.

 

That just means better chance for me to experience this........

 

 

 

But seriously I don't think any of the chef table menus to be worth the cost, prefer steakhouse which is much more reasonable cost.

 

Sent from my Galaxy Nexus using Tapatalk

[kyrisong1]

That won't go over well...

 

I'm sure you'll be told it's for variety or something.

halos, I don't care how it goes over, I'm thick skinned, and find the worshippers just a little nauseating, so basically I'll probably get a good laugh out of it.

I'm sure that they will say variety, except then why not substituted lobster for the seabass and gosh, I can't even think of a good sustitute for the filet, it was so perfect :(.

Anyway I'll be interested to know what the answer is.;)

Carole

[halos]

That just means better chance for me to experience this........

 

 

 

But seriously I don't think any of the chef table menus to be worth the cost, prefer steakhouse which is much more reasonable cost.

 

Sent from my Galaxy Nexus using Tapatalk

 

The Chef's Table was well worth the cost to us.

 

As far as sea bass, that is far more pricey than lobster tails (THIS we were told by the chef at the chef's table)....which is likely why they are not offering it on all ships anymore.

The food was fabulous and the experience itself was just really nice and very unique. My husband still talks about how awesome it was.

 

I am happy that I did it, for that experience but the steak house does rock....and if you go there, that's great too, no doubt. AND you can go twice and still be ahead.

 

I would not do the Chef's Table with the new menu despite how great the experience itself was...I just feel that the new menu is not worthy of the experience.

[DrLookGood]

halos, I don't care how it goes over, I'm thick skinned, and find the worshippers just a little nauseating, so basically I'll probably get a good laugh out of it.

I'm sure that they will say variety, except then why not substituted lobster for the seabass and gosh, I can't even think of a good sustitute for the filet, it was so perfect :(.

Anyway I'll be interested to know what the answer is.;)

Carole

 

If he answers it is going to be something like that:

 

I am sorry you feel this way...

 

I don't think it is a downgrade...

 

Our guests like variety....

 

Chef Table is more popular than ever....

 

I hope you still join us at the Chef Table....

[halos]

halos, I don't care how it goes over, I'm thick skinned, and find the worshippers just a little nauseating, so basically I'll probably get a good laugh out of it.

I'm sure that they will say variety, except then why not substituted lobster for the seabass and gosh, I can't even think of a good sustitute for the filet, it was so perfect :(.

Anyway I'll be interested to know what the answer is.;)

Carole

 

Please let us know the answer...and I agree with everything you said (as I usually do) :)

 

 

If he answers it is going to be something like that:

 

 

 

I am sorry you feel this way...

 

 

 

I don't think it is a downgrade...

 

 

 

Our guests like variety....

 

 

 

Chef Table is more popular than ever....

 

 

 

I hope you still join us at the Chef Table....

 

 

 

if we were taking bets, I'd lay money on those responses.

[kyrisong1]

Halos, I paid 28.00 a pound for Sea Bass here, it was soooooooo good, and I know that I paid some of that just for the shipping, but I could have bought a couple of live lobsters for that here.

It is very expensive and delicious, but I guess my point was why not substitute the sea bass with something at least fairly upgrade, you can get salmon in the MDR for free, and truthfully I can do salmon better than most of the places I've eaten it, just says blah to me.

Ditto with the cornish hens. If they want poultry why not duck breast or something like that???

We will probably do the CT one more time but truthfully I am disappointed in the changes and probably won't do it again.

I crave that delicious Tomato and Poblano Chili Bisque, it was awesome!!

Carole

[happy cruzin]

LOL, as of December on the Fascination, they were still using bottles. Have not switched to box wine yet!

 

 

LOL...well at least THAT'S a good sign! ;)

[kyrisong1]

Please let us know the answer...and I agree with everything you said (as I usually do) :)

 

 

 

 

 

 

if we were taking bets, I'd lay money on those responses.

LOL I so agree, I'm not betting against this response, it's what I expect, canned and phony!!!

[geoherb]

If my mother-in-law were not going with us on the Fantasy next week, we'd be trying to get reservations for the chef's table. It would not be worth it for her, and we wouldn't get away with having her eat dinner on her own.

 

We have done chef's tables three times on Princess. Each chef on Princess ships gets to do whatever he wants for the menu. All three times we've done it, however, have had similar entrees--a Medieval flaming trio of beef, veal, and pork tenderloins. The biggest variation is in the hors d'ouevres served in the galley and the appetizer and dessert courses.

[halos]

Halos, I paid 28.00 a pound for Sea Bass here, it was soooooooo good, and I know that I paid some of that just for the shipping, but I could have bought a couple of live lobsters for that here.

It is very expensive and delicious, but I guess my point was why not substitute the sea bass with something at least fairly upgrade, you can get salmon in the MDR for free, and truthfully I can do salmon better than most of the places I've eaten it, just says blah to me.

Ditto with the cornish hens. If they want poultry why not duck breast or something like that???

We will probably do the CT one more time but truthfully I am disappointed in the changes and probably won't do it again.

I crave that delicious Tomato and Poblano Chili Bisque, it was awesome!!

Carole

 

I totally agree...you get no argument from me. That menu is no way worthy of the Chef's Table....no way.

[okgirl]

I was really surprised about what I think is a real downgrade of the menu. Cornish hen and Salmon...

 

I can't eat that much food and have never done the Chef's table but if I think the old menu sounded like it was much better.

[happy cruzin]

Yeah..and the wagyu beef is short ribs, not steak, correct??

I like the old Chef's Table menu (actually, I loved it...it was a fabulous meal)...at least it is still available on 1/2 the ships. Replacing Sea bass with cornish hen and beef tenderloin with salmon is a sad swap.

 

I guess I can't really answer that for sure.

 

I thought when I read the new menu that it was a small piece of wagyu beef steak AND a small portion of short ribs.

 

I think I went that way because recently - in the last year or so when the MDR menus were update - the Filet in the MDR's has become a smaller portion and it is served with a small portion of the short ribs.

 

But.....I could be wrong. :o