Menu: Signatures Le Cordon Bleu Restaurant Aboard Regent Ships
Signatures Le Cordon Bleu French Restaurant Aboard Regent Ships
This French restaurant is operated by famed cooking school Le Cordon Bleu. Open only for dinner, you’ll need a reservation and men are asked to wear jackets.
Featured Wines
- Pouilly Fumé AC,” Domaine des Berthiers”, Jean Claude Dagenau, Loire Valley, France: This Sauvignon Blanc, is full of mineral, lime, grapefruit, herbal tea,
cream and vanilla flavor, and high acidity - Crozes Hermitage, La Petite Ruche Chapoutier, Rhone, France: This Syrah is an elegant, medium bodied wine. It exudes the flavors of red fruits,
black current and raspberry. Fresh and round tasting with a finish of stewed fruits.
For those with a taste for rare vintages, our experienced, professional Head Sommelier is available at any time, should you wish to purchase superior wines from our cellar.
In order to ensure the authenticity and quality of the Le Cordon Bleu® experience from Paris, we are unfortunately not able to accommodate alterations from this menu.
Appetizers
- Scallops marinated in herb oil, spring onions, and mashed potato
- Lobster medallions with seafood vinaigrette, served on a bed of marinated leeks
- Foie gras terrine with plum marmalade
- Cassoulet of snails, “Signatures style”
- Crabmeat and asparagus with fresh herb vinaigrette
- Camembert, celery, and walnut quiche
Soup
- Surprise chicken consommé perfumed with truffles
- Creamy mushroom soup with candied garlic
- Crustacean bisque with avocado-crabmeat-tomato garnishes
Sorbet
- Refreshing Williams pear sorbet
Entrees
- Fillet of halibut with pistachio oil and a duo of spinach and herb-marinated tomatoes
- Sautéed salmon fillet with a mixture of vegetables Barigoule style and butter sauce
- Potato pithiviers, spinach leaf salad
- Rack of lamb with mushrooms and melted potato garnishes, and lamb juice
- Tenderloin of veal, tomatoes stuffed with eggplant caviar, shallots braised in red wine
- Beef tournedos Rossini with glazed vegetable bouquetiere, sauce Périgueux style
- Magret duck fillet with raspberry vinaigrette, apple tart, and foie gras
Dessert
- Port wine poached fig with fromage blanc mille-feuille, vanilla sabayon, roasted walnuts
- Warmed chocolate tart with raspberries
- Tahitian vanilla crème brûlée with candied strawberries, vanilla ice cream
- Cherry griottes soft cake with light lemon cream
- Selection of fine French cheeses
For More Information…
…talk with your travel agent, call Regent Seven Seas Cruises at (877) 505-5370, or visit their website.
Photo courtesy of Regent Seven Seas Cruises
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The editors of Luxury Cruise Bible have made every effort to insure that the above information is accurate. However, cruise line policies and procedures may change at any time. Luxury Cruise Bible cannot be held responsible for incorrect or outdated information that may be listed here. Confirm all details directly with the cruise line.