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Crystal Cruises creates gastronomic culinary coup on Serenity and Symphony

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While we’ve always found the food on Crystal Cruises two ships (Serenity and Symphony) some of the best at sea, recent innovations (which is what this Los Angeles-based luxury cruise company does) is taking dining to new levels. And we’re talking for free sans extra charges. The ships’ galleys have gone overboard to reinvent dining at sea.

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“It’s all about contrasts: Hot and cold. Soft and crunchy. Solid and air. It’s about avant-garde works of art that wow as much in their presentation as they do in the mouth. It’s about the most state-of-the-art sciences applied to history’s most timeless notions of quality ingredients. And it’s about experiences: rare, refined, and beyond memorable”, states today’s press release from the company’ s creative PR department.

More than four years in the making, the culinary enhancement program is designed to take the level of sensory taste perception outside the nautical bar into stratospheric new heights with reimagined recipes and presentations reflected in more than 100 new dishes such as:

  • A re-imagined Strawberries Romanoff comprised of Cotton Candy 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 over almost an hour of slow cooking; and
  • A scallop and tuna tartare with flavored citrus foam, white miso soup poured over, and olive oil “caviar” balls that explode with cold flavor when bitten into.

“In recent years, seasoned diners’ palates have become increasingly more sophisticated, wanting more than grilled porterhouses and butter-drenched lobster tails for gourmet foodie experiences. Our latest expansion may be our biggest gastronomic change ever, but is also an incredibly exciting gift to our guests that we’ve been anxiously waiting to unwrap,” explains Crystal Cruises’ Vice President of Hotel Procurement and Food and Beverage Operations, Toni Neumeister.

Newly designed menus feature “Modern” selection on the left side that always includes two appetizers, one soup, meat and fish or seafood entrées, two desserts, and a course of cheeses curated by the line’s cheese sommeliers. On the right is a more traditional, “Classic” multi-course menu featuring several appetizer, soup, salad, pasta, main course, and side choices. Both menus change daily, Vegetarian selections are indicated throughout, and one can pick-and-choose among each side to create their ultimate feast. On the back of the “Classic” menu is a more extensive selection of desserts, including the modern options and cheeses, plus additional sugar-free, frozen, and baked selections from the ships’ Executive Pastry Chefs.

For more information and Crystal reservations, contact a travel agent, call 888-799-4625, or visit www.crystalcruises.com.

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