Cruise Talk: HAL Debuts Jonnie Boer's 'De Librije Dinner' Aboard ms Rotterdam

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»	Cruise Talk » Cruise Lines » HAL Debuts Jonnie Boer's 'De Librije Dinner' Aboard ms Rotterdam

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Topic: HAL Debuts Jonnie Boer's 'De Librije Dinner' Aboard ms Rotterdam

joe at travelpage
Administrator
Member # 622

posted 10-24-2012 02:04 PM

From HAL:

Holland America Line is expanding its culinary offerings with the debut of a new alternative dining option exclusively aboard ms Rotterdam called "Taste of De Librije" featuring the cuisine of Culinary Council member and Michelin Three Star Chef Jonnie Boer. Named after Boer's restaurant in the Netherlands, the menu will showcase a selection of starters, soups, entrees and desserts from his land-based eatery.

Once per cruise the Pinnacle Grill will be transformed with service staff wearing the uniform livery from De Librije, the restaurant's table set-up will be replicated and the wine list will highlight a selection of labels from the Lady De Librije collection. Reservations can be made for "Taste of De Librije" for a US $69 surcharge per person including wine parings.

"De Librije is one of the finest restaurants in the world, and we are thrilled to highlight Jonnie's recipes onboard ms Rotterdam ," said Richard Meadows, executive vice president, marketing, sales and guest programs for Holland America Line. "Not only will our guests enjoy Three Star Michelin cuisine, but they will also get a taste of the truly unique De Librije dining experience."

The five-course menu starts with an amuse bouche of North Sea Scallops served to all diners. From there, guests can select from among three appetizers, two soups, four entrees and three desserts. The tantalizing dishes include Oysters on the Beach, oysters and micro greens; Chilled Tomato Gazpacho with black olive and celeriac mousse; Venison Loin and Beef Tenderloin with bulgur wheat and smoked olive oil foam; Duo of Lamb Loin and Crusted Lamb Neck with lentil sprouts, watercress, carrot coulis and lamb jus reduction; Deconstructed Apple Pie with vanilla gelato and Chantilly-style cream; and Rice Chocolate Stones with tuile and strawberries.

When guests return to their stateroom following the dining experience, they will find a Jonnie Boer surprise gift.

Boer is a star of the Dutch culinary scene. In addition to being a member of Holland America Line's esteemed Culinary Council composed of five international chefs, he is chef and co-owner of Michelin-rated De Librije Restaurant and De Librije Hotel in Zwolle, Netherlands. Boer holds the Relais & Chateaux grand chef designation.

Posts: 29976 | From: Great Falls, Virginia | Registered: A Long Time Ago! | IP: Logged

jetwet1
First Class Passenger
Member # 6361

posted 10-24-2012 05:16 PM

One night per cruise, yep that will not be impossible to get seats in

Posts: 608 | From: Las VEgas | Registered: Mar 2006 | IP: Logged

PamM
First Class Passenger
Member # 2127

posted 10-24-2012 05:47 PM

How will they keep 'North Sea' scallops fresh?

Pam

Posts: 12176 | From: Cambridge, UK | Registered: Jun 2001 | IP: Logged

Globaliser
First Class Passenger
Member # 4153

posted 10-25-2012 05:11 AM

quote:
Originally posted by jetwet1:
One night per cruise, yep that will not be impossible to get seats in

The current Le Cirque dinner is one night per cruise as well, and it's not impossible to get seats for that.

quote:
Originally posted by PamM:
How will they keep 'North Sea' scallops fresh?

Easy: put them in a netting bag with a long line, tie the other end of the line to a sturdy post at the aft end of the ship, and tow the bag along as they go!

Posts: 1869 | From: UK | Registered: Sep 2003 | IP: Logged

timb
First Class Passenger
Member # 5901

posted 10-25-2012 11:21 AM

Even easier than that it just requires a tank and a seawater circulation pump

Posts: 437 | From: S FL | Registered: Sep 2005 | IP: Logged

Grant
First Class Passenger
Member # 1000

posted 10-25-2012 01:46 PM

Yet another opportunity to grab the cash from passenger's wallets. I never thought that HAL and Princess would follow the trend of other lines, yet here we see another example. The cruise lines must hate me as they never get anything out of me except wine at dinner and the occasional drink.

Posts: 834 | From: Victoria, BC, Canada | Registered: Jan 2000 | IP: Logged

PamM
First Class Passenger
Member # 2127

posted 10-25-2012 04:08 PM

So you won't be partaking in Cunard's "Champagne Afternoon Tea" then Grant?

At only $27.50 pp, generously including the 15% gratuity, your experience includes a glass of champagne, leaf tea and culinary afternoon tea delights.

Pam

Posts: 12176 | From: Cambridge, UK | Registered: Jun 2001 | IP: Logged

Grant
First Class Passenger
Member # 1000

posted 10-25-2012 04:26 PM

A fool and their money are quickly parted!!

Posts: 834 | From: Victoria, BC, Canada | Registered: Jan 2000 | IP: Logged

Johan
First Class Passenger
Member # 4458

posted 10-25-2012 05:03 PM

In a way 69USD is not much for a three star michelin dinner, if they can live up to that expectation.

As already stated by Pam, what about the fresh food ? Freshness is an important factor in Michlein three star grants.

I am curious what Michelin would say about this...

Posts: 1895 | From: Antwerpen, Belgium | Registered: Feb 2004 | IP: Logged

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