Regal Christmas: Chef’s Table
I decided to use my onboard credit on The Chef’s Table on Regal Princess. I had $175 onboard credit and the total came to about $180 after gratuity was added. You can book it for $40 less if you opt for no wine. Even though I’m not a wine drinker I always choose the wine option since there are limited spaces available and no paying the extra $40 for wine could be the difference in getting a spot or not.
This is my third Chef’s table. My first was on Carnival Magic and my second was this one in 2023. You must bring your invitation with you. They will collect them with your signature on it.
The first place you go to is a meeting area in Alfredos where they serve you champagne and hors d’oeuvres.
The Director of Restaurant Operations brings everyone a chef’s jacket to wear on the walk through the galley.
First everyone has to wash their hands, then the Executive Chef joins you for a galley tour.
There are 22 sections. The red scarves are section leaders. The blue scarves work under them.
This is the yield system. On the zoom in we can see there are 3,530 people onboard. They have 4,100 Christmas week
This is the Chef’s Table. The table was built for this experience. It is only used for The Chef’s Table. The centerpiece is a Murano.
They brought around bread options. I took a poppyseed but I didn’t eat it. I didn’t want to fill up on bread here.
They also had breadsticks in the table. Not many of them were eaten. I was the only one who had done the Chef’s Table before so a lot of people were following my lead.
The ship’s wine expert was here to explain all of the wine parings.
The first wine was Veuve Clicquot from France.
The Executive Chef is here to explain all of the courses.
The first course is Salmon Gravlax and Caviar. The fish is made of parmesan.
The second wine is Talley Vineyards Estate Chardonnay from Arroyo Grande, California.
The second course is Foie Gras on Toasted Brioche. It’s goose liver.
The third course is Seafood Bisque with Brandy Cream. It has a large piece of lobster in it with Oysters Rockefeller and mussels on the side.
Oysters Rockefeller was invented at Antoine’s Restaurant in New Orleans.
The pastry chef is here to explain our palate cleanser and will return for dessert.
This is a lemon sorbet that they will pour champagne into. He made it this morning with fresh lemons.
That’s Clicquot Champagne that was added.
Our next wine is Etude Pinot Noir from Carneros, USA.
For the main we have a choice salmon with king prawns or veal with crabmeat. I went with the salmon.
This is Veal Oscar with Crab Meat.
This is the main I got. It is Roast Salmon Fillet with a King Prawn.
They come around and remove the meat from the prawn for you.
Our final wine is Oremus Late Harvest from Tokaji, Hungary.
The dessert is Lemon Mousse.
I got a to go plate to take these back to the room.
Francisco passed out our menus and photos. We all took individual photos with him and the Executive Chef.
Here is the menu.
Additional pictures are available for purchase in the app.
Here is my account after the Chef’s Table charges. The total was 182.90. I had $175 Onboard credit so my total came to $7.90.
