Page 30 - WINE DINE AND TRAVEL SPRING 2023 SPECIAL CRUISE EDTION

While Chef Rudi’s skills as an artist and en- a sweet ending, the artistic chef created a food-
tertainer are impressive, it’s his mastery in the face masterpiece of fruit, gelato, chocolate and
kitchen that sets him apart. All were on display caramel and presented it with his customary
at the “Chef’s Table” dinner the next evening in flair. A parade of toque-wearing chefs carrying
Rudi’s Sel de Mer.The menu was formidable and dessert plates led by a beaming Chef Rudi to a
eclectic - a challenge for the kitchen staff, rousing applause from appreciative guests.
joined by Chef Rudi, and a delight for the room As we enjoyed our sweet treats, Rudi circu-
full of food-loving guests. lated through the room, eventually stopping by
A creamy langoustine bisque set a high bar our table with one last gift - a Chef Rudi bob-
for the start of the feast. The morel and porcini ble-head figurine. It’s now on our home office
risotto and butter poached lobster preceded desk, a visual reminder of a very special dining
the melt-in-your mouth main course - a tender, experience and a most memorable individual
juicy roasted rack of veal with portobellos. For who loves to play with food.

30 WINE DINE & TRAVEL MAGAZINE SPRING 2023