An Evening at the Chef’s Table, February 2, 2025

Many moons ago we started dining at the Chef’s Table on Princess. Those evenings were always different and interesting. Not every sailing offers this special, so when we planned this trip we intended to dine at the Table if the opportunity presented itself. Sunday the 2nd was our opportunity and we jumped at it. Let’s see how the Enchanted Princess compares to our previous times.

The evening started at 6pm with a champagne toast in the Crooner’s lounge, where we were to meet our companions for the event. Now, to be honest we arrived at the lounge 45 minutes or so sooner to grab a cocktail and relax. We were also entertained as we watched the staff set up.

We could barely hear their conversation as they went about arranging the furniture. It went something like this: “Move this chair there, no not there; push it over there. That’s better. No, I have a better idea, move it there and place this one over here. Ok, now let’s set up the cocktail tables so everyone has to climb over them to get a seat. We need to make them work a little and once they’re comfortably seated we’ll ask them to stand and sing their National Anthem, first the Canadians and then the Americans. And, oh yea, let’s charge the Canadians a tariff of 25% for the privilege.” It was worth the price of admission.

Ok, we did watch the staff set up and they did a fine job without my dreamed up bit about making the passengers climb, sit, stand and sing. I even made up the part about the tariff since, as we know, that’s on pause as of the moment I’m writing this post. I don’t want to get the staff in trouble.

Once we were all together, and following, as I said, a glass of champagne and a few butlered canopies, we were led by the Maitre’D into the galley where we first stopped to wash our hands. The galley was spotless. In years past we would have donned white coats and had champagne and canopies in the galley as the Chef described, in detail, the evening and the offerings that were to come. Covid changed all that.

As is obvious, the Maitre’D, Nicola Furlan, is working hard to corral us and keep us orderly. Kind’a like herding cats.

Chef gave us the stop sign. He was about to tell us something and the lady ahead of me was taking a photo of the feet and legs of the woman in front of her. Maybe she collect photos of shoes. I’m also sure she was also going to video the Chef.

Even the staff was sneaking a peak at us.

Chef, Oprea Barbu, was definitely making a point. Probably telling the lady with the video to stop filming and listen up. “No soup for you! Put that camera down!” Of course, I am just joking. Truth is, he was really fun and entertaining in addition to running a great kitchen and providing a pleasant evening.

This lady had a pleasant, welcoming smile and I had to take her photo. Notice how clean everything is.

Once through the kitchen we were seated in the Lumiere area of the Amalfi Dining Room. It is the focal point of the room.

Once seated, the curtains were drawn revealing a shimmering, glistening background with us on the inside and those seated in the Amalfi Dining Room on the outside wondering who’s who and what’s happening. Have a look at the group as we anxiously awaited the next step along the way. Here the Maitre’D is telling us what to expect. Notice the curtains in the background.

We were served course by course beginning with a Salmon Amuse Bouche which was delightful.

The Amuse Bouche was followed by Fios Gras on Brioche, which was excellent.

A lovely Seafood Bisque with Brandy Cream was to follow. It too was terrific. No photo unfortunately, I forgot myself and dug right in.

The main course was a choice between Roast Salmon Fillet or Veal Oscar with Crab Meat. Everyone, all twelve of us, chose the veal.

Service was with a flourish as the staff, led by Assistant Maitre’D Francisco Flores, removed the silver tops, “wala,” to reveal the Veal Oscar.

Last, but certainly not least, was a Lemon Mousse desert. Great creativity goes into creating and preparing deserts such as this.

Every course was accompanied by a great wine selection. Following a very enjoyable and excellent dinner we were given a photo of the two of us which, even though I didn’t take it, turned out to be very nice.

Now, I want to say that the Chef and Maitre’D were a great team and made the evening fun. Nothing better than fun. Dine with them if you have the chance. They make the event entertaining in addition to a delicious meal. The Enchanted Princess must be proud to have them a part of their family.

Also, I tried to infuse a bit of levity into this post. To be clear, the staff did not require the National Anthems be sung nor did they make guests jump over cocktail tables. There was, however, a great deal of chair pushing as they arranged the Crooner’s Lounge for our arrival and the tariffs are also real but at the moment just apparently lurking in the background. Great cocktail entertainment.

Let’s end with a photo of us with the Chef and Maitre’D.