Q : Please explain a La Chaîne des Rôtisseurs dining experience . RS : We are the first river cruise line to be welcomed into this prestigious invitationonly gastronomic society and we serve a special La Chaîne des Rôtisseurs menu one evening during each river cruise . The menu is heavily influenced by French culinary traditions , as a nod to our special membership in this historically French society . Although we update the menu every year , some of last year ’ s dishes included rich French onion soup , the eclectic salad Nicoise , a mouthwatering rack of lamb and delicate crepes Suzette for dessert . Regardless of the unique dishes served each year , this special menu focuses on values such as quality , fine dining , support of the culinary arts and the pleasures of the table . Guests are always surprised and delighted by this evening of exquisite cuisine . Of course , my favorite part is complementing this meal with French wines !
What ’ s your ideal day of dining on board ? RS : I love to wake up to AmaWaterways ’ healthy breakfast bowls . With a unique combination offered each day , these vibrant bowls include a wide assortment of ingredients such as fresh berries , nuts and seeds , and while small in size , they pack a powerful punch in flavor . My favorite tastes like melted chocolate and peanut butter , but the chefs make sure it is healthy ! Sometimes I pair a breakfast bowl with a made-toorder omelet or eggs Benedict . Every breakfast starts with a plate of fresh fruit served by the waitstaff . For lunch , we recently introduced an array of small-bite appetizers reflecting global delicacies that arrive at the tables before guests order from the menus . These are delicious introductions to the meal and ensure guests never go hungry while waiting for their soup , salad or
Expert ' s View | AmaWaterways
main course . I also have a weakness for our signature oven-roasted potato wedges , so whether I have a freshly tossed salad , a personalized pasta dish or a juicy hamburger , I find it hard to resist ordering a side of potato wedges . At dinner , fresh-baked breads and rolls are the best way to start the meal , but the flavorful soups are my favorite . It honestly doesn ’ t matter which variety I try ; I love them all , from the cream of mushroom to the lentil to the lemongrass soup – which was a truly memorable addition to The Chef ’ s Table sevencourse menu . I typically lean toward our wonderfully prepared fresh fish dishes served with an assortment of vegetables , followed by dessert . The ice creams served alongside many of our chefs ’ indulgent creations are magnificent , especially the cinnamon flavor . Of course , guests should also be sure to sample the local wines that have been paired with each night ’ s dinner and change every day .
Can you give us the details on The Chef ’ s Table specialty restaurant ? RS : The Chef ’ s Table was the first included specialty restaurant of its kind on the rivers when it debuted in 2008 . It is an intimate venue accommodating an average of just 24 guests where a multicourse tasting menu is served with a selection of red and white wines designed to complement the food . While this dining venue does require a reservation , every guest on board will have the chance to experience one special evening at The Chef ’ s Table with our compliments .
What can you tell us about the Al Fresco Restaurant ? RS : Available exclusively on the Danube River aboard our innovative flagship , AmaMagna , the Al Fresco Restaurant on the Violin Deck offers a vegetable-forward menu with a focus on simple ingredients and fresh flavors . The restaurant welcomes no more than 24 guests at one time for breakfast , light
AmaPrima Sun Deck
4 · ESCAPE Spring 2024