Signatures Dessert

Signatures

"Traditional French Cuisine that would make Julia Child Proud!"

Le Cordon Bleu School in Paris originated in the 16th century with the Knights of the Order of the Holy Spirit. They wore the cross of the Holy Spirit on a "Cordon Bleu" or blue ribbon and their ceremonial feasts became legendary. In 1895 a weekly Cordon Bleu recipe publication was launched that over a 75-year period became the touchstone of traditional French cuisine. The culinary institute is renowned and has branches around the world. It was Le Cordon Bleu Graduate, Julia Child, whose popular PBS television show, The French Chef, almost single-handedly introduced the art of Cordon Bleu French cooking to millions of avid American fans.

Signatures is the only restaurant at sea officially recognized by Le Cordon Bleu, Academie D'Art Culinaire de Paris. The ambiance is elegantly French and guests dine on traditional French classics, as well as French inspired nouvelle cuisine. Chef Julien Screve creates a near perfect menu selection representing the finest examples of French technique. From Foie Gras Terrine and Cassoulet of Snails, to the Beef Tournedos Rossini or Magret Duck Fillets with Raspberry Sauce, dining in this restaurant is truly an evening in Paris. Complimentary wines from Bordeaux and Burgundy accompany the meal and, of course, the desserts are simply magnifique!

If you like to cook, Le Cordon Bleu cooking classes are offered on 14 selected sailings of the Seven Seas Voyager or sister ship, Seven Seas Mariner in 2004. In three intensive two-hour workshops, limited to just 16 participants, guests will watch cooking demonstrations by visiting Le Cordon Bleu Paris chefs and prepare actual selections from the ship's own Le Cordon Bleu menus. The cost is $395 per student and must be reserved in advance of the cruise as space is limited (only 32 students per sailing)...and you don't have to do the dishes!

EggPlant Parmesan

"A Mediterranean Bistro with Eggplant Parmesan that is as good as Mama's own!"

By day this wonderful restaurant has the absolute best breakfast and lunch buffets at sea. But, when the sun sets, wherever this ship may be, in La Veranda it always sets on the Mediterranean Sea. The bright colors, the candlelight and the music transport the dinner to an Italian seaside resort. Each evening, guests may help themselves to a Tapas/Antipasta buffet (or waiters will make up a plate for you) that includes delicious chunks of Parmesan cheese, Marinated Grilled Vegetables, Cold meats from Spain, France and Italy, Stuffed Grape Leaves, Artichokes and Hummus along with several other flavors of the Mediterranean.

The menu, that changes each evening, includes courses from all over the Mediterranean Sea, but has a decidedly Italian flare. Choices included Pasta with Spinach in a creamy Gorgonzola Sauce, Osso Bucco and an Eggplant Parmesan that according to one of our dinner companions was as good as his own mother makes! The Panna Cotta and Tiramisu desserts were authentic and complemented by a rather flashy choice of Figs Flambe. La Veranda Chef, Mark Bishop, may not be from Italy, but he and his team certainly cook as if they were!

The Compass Rose

"Top of the Line Restaurant by any Standard!"

Open seating, opulent décor, stellar service and fine dining reflect the very nature of the main restaurant onboard the Seven Seas Voyager. Featuring continental cuisine, the Compass Rose can be considered a fine restaurant by any standard. With a wine cellar featuring varieties from vineyards in Australia, California, France, Chile and many other regions, the menu includes traditional favorites like Beef Wellington, Broiled Salmon and Roast Turkey with Giblet Gravy. Innovative creations like Roast Venison Loin with Jarlsberg crust and Stir-Fried Tangerine Shrimp reflect the eclectic artistry Executive Chef Ronald Brandl brings to the table in the Compass Rose.

Every night a different gourmet-tasting menu created by the executive chef, along with traditional dinner selections are available. The Pastry Chef, Joseph Ehammer, turns out an irresistible Dessert Menu each evening that includes specialties like Caramel-Walnut Soufflé, Aquavit Sherbet with almonds, Praline Ganache and Chocolate Silk cake with Orange Sauce. Having little room for dessert, I generally ended up with a scoop of vanilla ice cream covered in hot chocolate sauce…call me old fashioned!

For more information on the Seven Seas Voyager, log onto the Radisson Seven Seas

Cruises web site at www.rssc.com.