Antarctica and Patagonia: An Adventure on the Seabourn Quest - Part VIII (Ushuaia, The Start of Decompression & Seabourn Culinary Experiences) - Travels Blogs

Antarctica and Patagonia: An Adventure on the Seabourn Quest - Part VIII (Ushuaia, The Start of Decompression & Seabourn Culinary Experiences)



Alas, departing Antarctica on the Seabourn Quest was with such sweet sorrow.  But having a number of sea days ahead of me was a far better thing than I had imagined.  For me the intensity of the Antarctic Experience required "down time" so that not only some of its richness could sink in, but so that the intensity of it all could dissipate.

Giant PetrelOur second Drake Crossing was not a Drake Shake or a Drake Lake, but more of a Drake Shimmy; enough to delay the Evening with Sir Tim Rice show; a wonderfully charming man, but nothing else.  This is the second time I have seen his show live and high recommend it.

The whales gave us quite a send-off from AntarcticaThat evening was the Chef's Dinner formal night and an almost surreal beginging of a transition from an expedition to a more traditional cruise.  However, while I will be highlighting some of the Seabourn cuisine below, not to worry:  There is more nature and adventure to come; just not necessarily as awe inspiring.

Chef Gerard has definitely brought a more old-school French twist to the cuisine and it was truly appreciated.  (Contrary to what many think, Seabourn's Executive Chefs do have a good bit of discretion when creating a number of menus.) The Chef included in the menu a bit of an homage to Chef Paul Bocuse, the creator and promoter extraordinaire of nouvelle cuisine, who passed away only days before.  I am not sure how many guests picked up on that, but I most certainly did!

Cake of Crab & Green Lentil "Du Puy"
Chateaubriand

Traditional "Paul Bocuse" SwanUp on the Bridge, Captain Bjarne Larsen picked up the speed of our crossing so that what was expected to be a two day sailing to Ushuaia became one and a half days; allowing for an overnight.  After a day of relaxation...and catching up on work and writing...it was time for a Special Dinner prepared by Chef Gerard just for Goldring Travel's guests. It was great having the chef show off a bit!

We started with an incredible amuse bouche that was too pretty to eat, but tasted even better!

Then it was an interesting, and surprising combination of Melted Beetroot with Gruyere and Caviar.  Excellent and something I may well make at home!

Then Tail of Lobster on a Bed of Couscous Tabbouleh

followed by an incredibly deep Spring Consomme and then a delicious Dover Sole with Salmon Mousse

finishing (before dessert) with a delicious and surprisingly light Roquefort Souffle en Croute

Not being done, it was the a Poise au Vin (pear pouched in red wine and filled with ice cream)

And then, when I returned to my suite, Chef Gerard left me a copy of the menu he personalized for each of my guests along with a "Lil' Sumptin'"

It was then time for An Evening with Tim Rice.  Even for me it was worth delaying my venturing out into Ushuaia until after the show.

Sir Tim Rice discussing his career as a lyrisistBut venture out I did!

Ushu...
Source: Goldring Travel
URL: http://goldringtravel.blogspot.com

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