This evening, we were treated to a six course dinner, paired with wines inspired by the iconic flavors of tropical Polynesia and combined with the finesse and richness of French cuisine. Chef Lallemand, born in France and now living in Tahiti (an overseas collective of France), is on board the MS Amsterdam as “Guest Chef” for for the segment of our cruise from Peru to Tahiti. He has provided cooking demonstrations in the on-board facilities of “America’s Test Kitchen”. He has also created several dishes for special events and wine tastings.
Tahitian food is well known for its exotic fruits, fresh fish and vegetables which are prepared with a strong French influence underlying the Tahitian ingredients. The sauces served in these islands often feature the home grown vanilla beans.
Chef Lallemand came to Tahiti, lured by the island life and the chance to fuse old-world techniques with ultra-fresh fish and quality local produce.
Today, a few of us were able to taste the results of his art.
It was sublime!
The food on this particular cruise is amazing. We are all commenting that Holland America has moved it up more than just a notch! This evening’s menu by Chef Lallemand is an example.The meal began with Tahitian “Poisson Cru” (marinated tuna with a delicate coconut sauce)The first wine is Moet and Chandon Brut Imperial, FranceDuck Foie Gras came next. I was so anxious to taste, I forgot to take a picture!!! I’m sorry–but I assure you, it was vey, very good!!! Served with Ploynesian vanilla, mango and pineapple chutney.The 2nd wine was Errazuriz Late Harvest Sauvignon Blanc, Chile. Because it’s a late harvest, it’s sweet and served icy cold. Very smooth!Getting back into the blog groove, the 3rd course is properly photographed. This is Scallop and Citrus Carpaccio. The caviar was to die for!!!The wine served with the scallops is from Spain, Fillaboa AlbarinoButter Poached Black Cod served with passion fruit and ginger butter. Accompanied by coconut risotto and an asparagaus spear. The lace is the skin, deep fried. The cod melted in your mouth. The lace enhanced the flavor of the wine.And that 4th course wine was Flanagan Beauty of Three Chardonnay, California.The main course was Roasted Lamb Rack with a honey sauce; sweet potato puree; and petit vegetables.The main wine was a Silverado Cabernet Sauvignon, CaliforniaAnd for dessert: Raspberry and Pistachio Macaroon. Served with coffee or tea. This was an amazing meal!
Our next port is Papeete, Tahiti. I can’t wait to tell you all about the Food Trucks!!!!
RovingRaconteurs.com 
Awesome post! The food looked divine!
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