"Le Gastronomique" Culinary Cruise

A Passport for Your Palate

Passport Index

The Passport For Your Palate - Cruise Welcome

The "Destination" Menus

The Wines

  The Passport For Your Palate - Cruise Welcome

All Hands on Deck for a Culinary Cruise
April 30, 2005

Island hop with Marc and Sheila to 22 sumptuous and
exotic Ports of
Call on our deck tables.

Enchanting hors d'oeuvres await you at La Mer,
La Boucherie, Le Jardin, Le Chateau Gastronome, and
La Caverne de Fromages
on the Tasting Deck.

Toast your hosts at the Wine Bar serving
select vintages on the Library Deck.

At 9:00 P.M., take your place at La Table de Capitaine.
Be first in the queue for this first-clas
s dinner buffet
featuring the Captain's choice entrees
on the Dining Deck.

Before you set sail for home, make a farewell stop
at Le Magasin de Patisserie,
serving confections, dessert wines, and
on the Promenade Deck.

Bon voyage. Bon appetit.

Your hosts, Marc and Sheila Wyse
Your chefs, Diane and Tom

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  The "Destination" Menus

Each table was a "Destination" on the culinary cruise. The "Destinations" provided "like" types of foods.  There were "Destinations" for:

At each "Destination", there were "Ports of Call" to visit.  The Ports of Call were selections representative of different countries on the world cruise.

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Destination - La Mer
(The Sea)

Port of Call Specialty
Scandinavia Spiced Salmon Gravlax with Mustard Dill Sauce
Mid-East Mango Curry Shrimp Salad In Phylo Cups
Italy Mussels In Saffron (Cozze Al Zafferno)
Thailand Coconut Curry Scallop, Orange And Pear Canapés

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Destination - La Boucherie (The Butcher Shop)
(The Butcher Shop) 

Port of Call Specialty
Spain Serrano Ham, Spinach And Goat Cheese Spirals
Malaysia Chicken Sate With Peanut Sauce
France Gascon Sushi (Duck Prosciutto Rolls filled with Fois Gras Mousse)
England Roast Beef Finger Sandwiches With Horseradish Sauce
France Country Pate With Pistachios And Cornichons

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Destination - Le Jardin
(The Garden) 

Port of Call Specialty
Morocco Moroccan Olives
America Endive Spears Stuffed With Herbed Goat Cheese
France Provencal Palmiers
America Mushroom And Leek Pinwheels
International Various Flavors of Puff Pastry Twists: Asparagus, Sun Dried Tomato, Thyme, Creole Seasoning

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Destination - Le Chateau Gastronome
(The Gourmand's Chateau) 

Port of


  • America

  • Asia

  • America

  • France

Oysters on the ½ shell

  • Avocado Mousse

  • Fennel Coriander Mignonette

  • Cucumber Mignonette

  • Crème Fraiche and Caviar

Russia Blini With Crème Fraiche and Caviar
America Roasted Herbed Fingerling Potatoes With Crème Fraiche and Caviar

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Destination - La Caverne de Fromages
(The Cheese Cave) 

Port of
England Stilton: the “King of Cheeses”, a mild blue mould cow’s milk cheese with a rich flavor and piquant aftertaste
France Pierre Robert: A sweet and buttery tasting triple crème cheese with a tangy bite
France St. Maure Goat Cheese: An aged Touraine goat cheese with a musty citrusy flavor
Spain Two Year Extra Aged Manchego: A raw sheep’s milk cheese with a slightly briny and nutty flavor with a bit of a peppery bite
Italy Vento d’Estates: An aged cow’s milk cheese aged in hay, rosemary and mint
Belgium Chimay “A La Bierre”: A full body raw cow’s milk cheese washed with beer and made by Trappist monks

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Destination - La Table du Capitaine
(The Captain's Table Dinner Buffet) 

Port of
Greece Greek Stuffed Red Snapper With Tomato Coulis
France Veal Roulade Stuffed With Crabmeat
Brazil Roasted Racks Of Lamb With Malagueta Pepper And Farofa Crust
Mediterranean Mediterranean Vegetable Lasagna
America Wild Mushroom Tart
Mexico Cold Mussel Salad Mexican Style
America Morel And Fiddlehead Fern Ragout
Italy Gatto Nepaletano (Neapolitan Potato Cake)
Scotland Sautéed Peas With Shallots And Chives
America Green Bean And Radish Salad With Walnut Vinaigrette

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Destination - Le Magasin de Patisserie
(The Pastry Shop) 

Port of
Mid-East Melon And Mango Salad With Toasted Coconut And Pistachios
England Lemon Curd And Blueberry Trifle
Ireland Irish Whiskey Cake With Custard Sauce
America Triple Chocolate Cheesecake With Chocolate Glaze
America Rhubarb Orange Tart
France Champagne Crème Brulee With Green Grapes
America Tom’s Hand-Dipped Chocolates

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  The Wines

Wines were chosen to complement both the food and guests' preferences.  In addition, these wines are all affordable--most with very good to excellent ratings.  There are light sparklers from Spain and Italy; an assortment of whites and reds of varying acidity and body; and dessert wines.

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Sparkling Wines

Wine Tasting Notes

Paul Cheneau
Brut Cava
Blanc de Blancs

Bubbly Spanish cava. Toasty smoky aromas and flavors give depth on the palate. Bright acidity keeps this sparkler crisp and refreshing.
Zardetto Prosecco 88 Points – Robert Parker - Wine Advocate

"This delicious Prosecco (primarily Prosecco grape with about 5% Chardonnay included) is a light, frothy, fresh, lively sparkling white with a touch of creamy sweetness. With excellent fruit, freshness, and purity, it is ideal for drinking over the next year."

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White Wines

Wine Tasting Notes
Kim Crawford Marlborough Sauvignon Blanc

91 Points – Wine Spectator
Wine Spectator Top 100 wines of 2004

"Explosively aromatic, brimming with spice, herb and peppery character, surprisingly docile in the mouth, with lovely pear, apple, melon and mineral flavors that linger enticingly. Impeccably balanced."

Teruzzi & Puthod Vernaccia
Di San Gimignano 2003
A deep golden yellow colored wine with fantastic fruit aromas and a complex maturity. Clean and lemony with hints of pears. Medium body. Crisp finish
J. Lohr Estates Riverstone Chardonnay 2003 Grown in vineyards in the cool Arroyo Seco region of central Monterey County, one of few appellations in California that produce world class Chardonnay.  Aromas of grapefruit and nectarine with layers of rich, complex flavors to accompany seafood and cream sauced pasta dishes.

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Red Wines

Wine Tasting Notes
Panther Creek Bednarik Vineyard Pinot Noir 1999 91 Points – Robert Parker - Wine Advocate

"An extraordinarily concentrated wine with a palate of black and blueberries, pepper and plums seamlessly integrated with clove and allspice.  Round, plump, luscious & sexy."

Chateau Claire Abbaye Sainte Foy 2003 88 Points – Wine Library

"One of the finest values out of Bordeaux that we have ever come across. This luscious red wine is smooth with tones of cherry, cassis and even a hint of mocha."

Individual Vineyard
Shiraz 2003
87 Points – Robert Parker - Wine Advocate

"Deep ruby color accompanied by sweet aromas of ripe cherries, berries, smoke, and pepper. With good ripeness, medium body, and a soft, supple texture, it can be enjoyed now and over the next 2-3 years."

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Dessert Wines

Wine Tasting Notes
Dr. Deinhard Deidesheimer Grainhubel Riesling Auslese 2001 92 Points - Pierre Rovani - Wine Advocate

"Herbal liqueur and minerals are found in the nose of the 2001 Riesling Auslese Deidesheimer Grainhubel. Sexy, broad, medium-sweet, plush effort filled with plums, spices, earth, and cherries whose flavors linger in its immensely impressive finish. Drink it over the next 15 years." Recommended with the Melon and Mango Salad, Lemon Curd and Blueberry Trifle, Rhubarb Orange Tart and Crème Brulee.

Fonseca Vintage Port
92 Points – Wine Spectator

"This is an extremely fresh, floral and fruity young Port, full to medium in body and of medium sweetness, with a ripe and plummy aftertaste of good length."  Recommended with the Chocolate Cheesecake and the Irish Whiskey cake.

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Updated July 16, 2016