12 hours ago
Dispatch, Riverside Debussy: An indulgent, fine-dining experience
Onboard the Riverside Debussy, you might pass by a nondescript door without second notice. The only thing that might make you pause is the sign outside: "Vintage Room."
What lies behind the door is an intimate and private dining experience for up to 10 people. The experience, which Riverside Luxury Cruises promotes as Michelin quality, can only be arranged once guests are onboard for $320 a person.
The first course: focaccia topped with tuna, foie gras and caviar. Photo Credit: Brinley Hineman
My guest and I were invited to dine in the Vintage Room while on our Romantic Rhine cruise, where we indulged in an eight-course meal and wine pairings, along with five other passengers. The exclusive dining experience was orchestrated by executive chef Simeon Petkov and sous chef Timea Magony, while the accompanying wines were selected by sommelier Branko Lazic.
The experience was a delight, with the chef's creativity shining through. Petkov said the preparation for a Vintage Room dinner takes two days. The labor of love and attention to detail was apparent.
Braised ox cheek with celeriac, vanilla and beets. Photo Credit: Brinley Hineman
We started our evening with a glass of Tattinger Nocturne, a champagne made from 40% Chardonnay and 60 % Pinot Noir and Meunier grapes from 35 vineyards.
Our first course was the perfect, decadent starter: a crispy slice of focaccia topped with tuna, buttery foie gras and caviar.
The decadence didn't stop after that.
The Summer Awakening dessert. Photo Credit: Brinley Hineman
We enjoyed dish after dish, brought out by a team of attentive servers: lobster tail with pea foam, pineapple salsa and saffron cream; braised ox cheek (a dish Petkov had highlighted during our interview as one he was particularly proud of) with celeriac, vanilla and beets; a lime cucumber mint sorbet made with gin and topped with popping sugar and champagne; a venison filet with charred vegetables, truffle potato foam and dark chocolate jus; a goat cheese tart with truffle honey, red onion jam and fig; a dessert called Summer Awakening, made with a citrusy custard and sorbet; and petit fours to finish the meal.
The venison was my favorite bite of the entire meal, and maybe my favorite of the entire trip. The meat's flavor wasn't gamey and was cooked to a perfect medium rare.
Venison filet with charred vegetables, truffle potato foam and dark chocolate jus -- the best bite of the meal. Photo Credit: Brinley Hineman
Our wines paired perfectly with our dishes: Brundlmayer Gruner Vietliner; Robert Mondavi Chardonnay; Gaja Sito Moresco (a blend of Nebbiolo, Cabernet Sauvignon and Merlot, and my favorite drink of the night); Mas La Plana from Bodegas Torres; and Royal Tokaji Furmint, a dessert wine.
As we enjoyed our pairings, Petkov walked us through each dish, discussing his approach to the creative menu, while Lazic ornately described the wines' notes and the vineyards that produced the grapes.
After hours of indulging and enjoying every bite, the magical evening was over, leaving a lasting impression.
