The Exclusive Celebrity Cruises Chef’s Table by Daniel Boulud with Menu

Booking The Chef’s Table

You can book the Chef’s Table in advance on the Celebrity Cruises website for $142.99 per adult. Onboard you will have the opportunity to add the wine pairing option for $72 per adult.

We hadn’t planned to try the Chef’s Table, so we didn’t book in advance, but we were approached in the Retreat Lounge by a crew member who asked if we wanted to sign up. We decided to try it. Our total for the dinner without wine pairings was $405.60, which included a 20% gratuity. We added the wine pairings at the dinner, which cost $172.80 including a 20% gratuity.

The Chef’s Table Experience

From beginning to end, the Chef’s Table experience was top-notch. We received a letter in our room advising us of the date and time of our dinner, and inviting us to a champagne reception prior.

The Champagne Reception

On the appointed evening, we dressed in our best outfits (evening attire is recommended but smart casual is fine) and arrived a little before 7:00 p.m. at Craft Social bar to find a reserved table awaiting us with champagne glasses and amuse-bouches. As the other members of our group of eight arrived, we were welcomed by the maître d’ of Murano, where the dinner was to take place.

We introduced ourselves and got to know each other a little before Chef Denton of Murano arrived, and then enjoyed champagne with the amuse-bouches he had prepared. Chef Denton was charming and funny, and soon he whisked us away for the galley tour.

The Galley Tour

Seeing the work and care that goes into the preparation of your meal behind the scenes is fascinating. Chef Denton walked us through the restaurant process from preparation, cooking, and plating to dishwashing, answering all our questions.

The Meal

The Chef’s Table on Celebrity Equinox takes place in a private alcove of Murano, the French-inspired specialty restaurant. Our table was set for eight, an intimate group of four couples who had never met each other before, but we instantly clicked and made friends quickly.

Chef Denton welcomed us again, asking who would like the wine pairings. Then the meal began, each course served by four servers simultaneously in well-choreographed movements.

Amuse-Bouches

First up was an amuse-bouche, which I am embarrassed to say that I can’t remember what exactly it was. I know it wasn’t seafood, because I don’t eat seafood, and it was delicious.

After the amuse-bouche, we were offered our choice of bread, either an unusually shaped baguette or a generous slice of brown bread.

First Course

The first course was Curried Cauliflower Soup with Saffron and Apples, which was absolutely delicious. The curry was mellow, which I appreciated, and the taste was magnificent.

Second Course

The second course was Mushroom Risotto Persillade with Aged Parmesan. The risotto was perfectly cooked and delicately seasoned, the flavors complemented nicely by the parmesan.

Third Course

Our third course was Seabass with Za’atar with Fennel, Sweet Pepper, Lemon Tomato Vinaigrette. My husband had the seabass and thought it was excellent.

Since I don’t eat seafood, Chef Denton specially prepared a lamb dish for me. I was a little skeptical at first – I’m not a fan of lamb either – but his dish converted me. It was incredibly tender with a delicate flavor that I didn’t expect.

Fourth Course

For our fourth course, we were served a Duo of Beef Filet and Short Rib with Root Vegetable Boulangère and Mushroom-Red Wine Sauce. The boulangère was not a familiar dish and was simply so-so for me, but the proteins were amazing, tender and tasty.

Fifth Course

Our fifth and final course was Java Grand Cru Cacao, Sumatra Coffee Crémeux with Chocolate Borneo Spice Ice Cream. The small cake was divine, dusted with gold, and the ice cream was the perfect pairing.

Mignardises

After dessert and as our cookbooks were being distributed, we were served mignardises or petits fours, tasty sweet bites to end the meal. Yummy!

The Bonuses

In addition to the wonderful dinner, we received a photograph of our experience with our tablemates, a frameable menu signed by the chef, and a hardcover copy of Daniel Boulud’s cookbook Daniel: My French Cuisine. Be prepared to add an extra six pounds to your suitcase when taking home this lovely coffee-table gift.

Our Review Of The Chef’s Table By Daniel Boulud

We had never been to a chef’s table before and weren’t sure what to expect, worried that we might feel out of place. We didn’t need to worry. Our group was eclectic and welcoming, and Chef Denton made us feel right at home.

The food and wine exceeded our expectations, as did the service and the overall experience. My husband and I ate every bite of our food and drank every drop of wine, thoroughly enjoying them, which is amazing because I’m a picky eater and he’s a discerning home cook.

The Chef’s Table by Daniel Boulud Menu

The Chef’s Table experience has five courses, plus an amuse-bouche and mignardises. Note that the menu is subject to change.

First Course

Curried Cauliflower Soup with Saffron and Apples

• Wine Pairing: Pouilly-Fuissé, Louis Jadot, Burgundy, FR

Second Course

Mushroom Risotto Persillade with Aged Parmesan

• Wine Pairing: Gavi Dei Gavi, La Scolca, Black Label, Piedmont, IT

Third Course

Seabass with Za’atar with Fennel, Sweet Pepper, Lemon Tomato Vinaigrette

• Wine Pairing: Viognier, Gérard Bertrand, Réserve Spéciale, Languedoc, FR

Fourth Course

Duo of Beef Filet and Short Rib with Root Vegetable Boulangère and Mushroom-Red Wine Sauce

• Wine Pairing: Cabernet Sauvignon, Freemark Abbey, Napa, CA

Fifth Course

Java Grand Cru Cacao, Sumatra Coffee Crémeux with Chocolate Borneo Spice Ice Cream

• Wine Pairing: Champagne, Robert Moncuit, Cuvée Daniel Boulud, Champagne, FR