Oyster Veloute

From L to R Paul Oppenkamp Executive chef, Mark Stanton Beverage manager, Bruno Lopes Relief Restaurant manager, Matteo Giudone Head Sommelier, Andrea Leon winemaker Lapostolle, Ludovic Chevrot Food and Beverage manager, Sai Baddi Restaurant manager

On January 27th I had the pleasure of eating a six course meal paired with a range of Lapostolle wines at Portraits restaurant aboard The World, as it cruised along the Chilean coast of Patagonia. It was one of those meals I will remember for a very long time. Not only were the dishes superb, the wine excellent, and the service impeccable, but also the view as the evening light faded on an amazing coast line.

The evening began with cocktails in the ships lounge bar. There was champagne, Lapostolle Casa sauvignon blanc or a mojito of pisco replacing rum. We mingled in the bar meeting people from all over the world. I spoke mostly to a French student and her boyfriend from Monte Carlo who was a barman there, no less. Also to a man from Jersey, whose claim to fame was once appearing in Bergerac, a tv detective series filmed on that Isle of the English Channel.
We were then seated, all 52 of us. My wife, Andrea Leon, Lapostolle winemaker gave a short talk about the wine, but also about how wonderful we had been treated by the Residents of the ship, and what an amazing life they lead.
The first course was an Amuse Bouche. This consisted of Lime scented sea scallops with a pisco sour meringue. This was paired with a Lapostolle Casa sauvignon blanc 2010. The scallops were perfectly cooked with a super texture.
Next came the Oyster Veloute. This was Chilean king crab (or centolla as Chileans call it) tortellini topped with caviar and a sublime warm white corn puree, This was served with a Cuvee Alexandre chardonnay 2008. This was an amazing combination. Most people agreed this was both the best dish and the best pairing of the evening.
The third course and the start of the red wine was the Quail Terrine. This came with some roasted hacienda onions, a panquehue cheese brule and the tiniest black truffle empanadas. Paired with a Cuvee Alexandre Merlot 2007. The quail was also perfectly cooked and the empanadas had My wife, the only true Chilean there grinning from ear to ear at the wonderful miniature delight.

Chef Paul Oppenkamp prepares the quail terrine

There was then the main, which was either Grilled prime beef tournedos or Chilean salmon chops. I went for the beef Andrea went for the salmon and we swapped half way. The beef came with Chorizo rice, a baby eggplant timbale, coriander glazed asparagus and a salsa pebre. Paired with Clos Apalta 2007.

Beef tournedos

Salmon dish

The salmon came with a vegetable “Locro Falso” and lima bean emulsion. This was paired with the Borobo 2005. Both dishes were great. I felt the beef just won it. Though again the salmon was spot on in the cooking department.
The dessert was a Chilean trio. A Dulce de leche white chocolate timbale, a hot chocolate with sweet vanilla cream topping and a caramel mouse cake with orange scented pears. This dish was served with either Grand Marnier Cuvee de Centenaire or Grand Marnier Cuvee Cent Cinquantenaire. I opted for the Centenaire as I find this a bit smoother.

Chilean trio dessert plus Grand Marnier Centenaire

Overall the meal was fantastic. Executive Chef Paul Oppenkamp did himself proud. The service team including head Sommelier Matteo Guidone were absolutely amazing in their professionalism.
I was allowed into the kitchen during service to photograph the preparation. This in itself is quite a feat. However what also grabbed me was the calmness and team work in the kitchen. I once worked in a restaurant and know what war zones kitchens can be. Here it was so smooth and fast. Everyone knew what to do, when to do it and how fast to do it. Not one loud or angry word was heard. I expected to be shoved out of the way. Instead, staff would say “Please Mr Matt, stand here to get the view”
Many thanks to all at Portraits restaurant and all aboard The World. I hope to see you again