About This Line
Not noted for gourmet fare, the international cuisine is what you would expect from a trendy shoreside bistro, albeit an elegant one. All meals are open-seating in the formal dining room during scheduled hours; breakfast and lunch—an impressive spread of seafood, salads, and grilled items—are served buffet-style, while dinners are leisurely affairs served in the European manner. Hint: If you want your salad before your main course, just ask; the French style is to serve it after the main course. Menus, created in consultation with chef Jean Marie Meulien (who has been awarded Michelin stars throughout his career), include appetizers, soups, pasta, a sorbet course, at least three choices of entrées, salad, cheese, and, of course, dessert. Mediterranean-inspired entrées, vegetarian, and light dishes are featured. A maître d' is present at the more formal evening meals to seat passengers, but it isn't uncommon on these small ships for them to arrange their own groups of dinner company.
Early risers on each ship find a continental breakfast offered at the Tropical Bar, and coffee and fresh fruit are always available in the Piano Bar. Should you want to remain in your swimsuit, casual buffets are set up adjacent to the Tropical Bar at noon (the Deck Snack Buffet) and at 5 pm (the Afternoon Snack). Some of the "snacks" are themed and quite popular—a Neptune seafood luncheon, snacks with waffles or crepes, or a midday taco bar. On select itineraries, an outdoor barbecue is served on shore.
With the exception of occupants of Owner's suites and Deluxe suites on Royal Clipper, there is no room service unless you are sick and can't make it to the dining room for meals.
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