Crystal Cruises Redefines Fine Dining
Crystal Cruises has unveiled a NEW nightly dinner experience that is now being served aboard Crystal Serenity and Crystal Symphony and aims to earn Michelin-level envy.
After four-years in the making it is finally here and best of all it is entirely complimentary. Crystal Cruises have used new high tech equipment, expanded local sourcing and taken onboard the creativity of Crystals’ highly trained executive chefs and produced an innovative new programme, which features more than 100 new dishes showcasing modern epicurean artistry.
- Strawberries Romanoff comprised of a candy floss dome that melts immediately upon having strawberry consommé poured over it, revealing a flourless fresh berry-almond cake with vanilla anglaise hidden underneath.
- A Shiraz-braised oxtail ragout served with an egg poached to silky perfection after almost an hour of slow cooking.
- Scallop and tuna tartare with flavoured citrus foam, white miso soup poured over and olive oil “caviar” balls that explode with cold flavour when bitten into.
New Technology and Locally Sourced Ingredients
Crystal’s expert chefs spent many months studying food science and learning how various techniques can offer something more exciting and interesting when it comes to five-star cuisine. Precision temperature cooking, ice filtrations, spherification and hydrocolloid stabilisation were all studied along with using natural additives such as gellan gum to alter ingredients’ consistencies. The end result left these chef’s with the skills and tools to present spinach and beetroot as pea-shaped balls, turn lobster essence into an airy foam and transform raspberries into noodle-like ribbons. It really is a unique and wonderful way to enjoy fine dining and you will be pleased to know that the food retains all of its delicious and natural flavours.
Crystal Cruises has also expanded its commitment to local experiences around the world, via food. Provision masters work with local vendors in order to obtain the highest quality fish, produce, dairy, herbs and spices possible. Chefs are familiar with the different materials available in ports during different times of the year and they have shaped dishes around market availability. The result of combining the freshest of local ingredients with new equipment and cooking processes, at least in terms of mouthful, is flavours and tastes that are more succulent than ever, no matter what side of the menu one chooses from.
For more information on Crystal Cruises please contact one of our Cruise Experts on 0800 008 6677