Glad I got there

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Le Bec Fin

The prix-fix is gone, jeans are allowed and fixed seating times are gone, the below is a report on a dinner from last September. I am very glad to have had this experience.

It is good that in the West we do not, in a resturant at least, signal a well enjoyed meal by belching, as I would still be belching.

We had the 9:30 PM seating (6:30 is simply too early for us). On Saturday it is a 6 course Prix Fix dinner at $138, $146 with the lobster or a 10 course Chef's Tasting at $165 with wine an additional $85 (8 wines).

The Chef's Tasting was on a theme of squash, which is not a favorite of mine, although the squash in what was served was excellent (the chef's first little taste, there is a name for it amuze something). Also the Prix Fix had suckling pig, which I've never had.

When we got there we observed the sign, 'Ring for Entry' and told them Joe sent us. They asked to either wait on the sidewalk or retire to their bar as our table was not ready. We also observed THE Chef in Whites, which bode well.

It is not a large room, perhaps holding 90 and we were seated at the far end, which let us observe the room (we assume the kitchen was through the arch to our left, but you couldn't tell except that is where the food came from). We observed THE Chef busing tables.

While there was some problem with the service, else we really don't see him busing tables in whites, it was not obvious in anyway. Shortly after this a very tall slim woman, not in service clothing appeared and relieved the Chef, who soon disappeared. We assume she got called in from a night off. The only woman in service other than the seating hostess. She was quite good.

I had the foi gras as a first plate, the lobster as second (they were out of tuna) and the suckling pig for the third. My wife had the tuna tartare with watermelon pickle (no clove, but vanilla and a savory - the waiter didn't know which one in this batch, very smooth clean taste, I prefer it to my own), the lobster and the suckling pig. With an Austrailian Shiraze as the wine. All of them excellent. The fourth plate was cheese and the cheese steward, upon discovering we like cheese, offered us a portion of each of 10. My wife would not let me lick the plate. Fifth course was rasberry sorbet and the last the desert cart. Again, many deserts, and you could sample as you choose. I took a cheesecake and the LeBec Fin Chocolate Cake.

This only took three hours. The room is lovely, the service immediate but unobtrusive.

With the possible exception of the Princess Grill on the QEII, this was probably the best meal I have ever had. He is the better chef than who ever had the Princess Grill in 96, but that chef kept it up for the entire cruise.

This was not cheap, my wife has told me not to expect it again in 10 years, but well worth it.

We took a cab the six blocks to the hotel.


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