Eduardo Rosales, sommelier on T e Gauguin for fi ve years, has this to share:
"My job is to provide fi ve-star wine service to our guests. T e most common
question I get is, of course, a simple one: 'What wine complements my meal best?'
For white fi sh, I highly recommend a Sauvignon Blanc from New Zealand.
It has a dry, crisp, and light character that best suits the fi rm texture of the fi sh. If a
guest selects an entree like steak, lamb, or even chicken, I recommend a full-bodied Cabernet Sauvignon or a great Bordeaux.
Well, how about a fabulous meal?
For me, great food is the crowning glory of a magnifi cent vacation. It’s an opportunity to try new things, be inspired by local ingredients and the talents of those who know how to use them.
T at’s what dining is like on T e Gauguin. As you sail along from one amazing port to the next, you get to savor the talents of executive chefs who bring the best from the French culinary arts combined with the intriguing ingredients of the islands to your table in the most delightful ways. And, in fact, they don’t stop with the immediate locale. T roughout the days on board, many cultures and cuisines are expertly represented on menus that read like happy short stories.
On T e Gauguin, the food experience is every bit as extraordinary as the surroundings.
Every meal off ers a choice of dining venues. Le Grill is the perfect outdoor option for breakfast or lunch—especially if you’re in between adventures. You can grab a bite and enjoy it on the pool deck, or grab a table in the shade without ever losing sight of the sea!
La Veranda also off ers enticing options for breakfast and lunch with both indoor and outdoor seating. You’ll never forget where you are here; you’re surrounded by the view wherever you decide to sit. Both restaurants off er á la carte items on the menu, as well as plenty of delicious options available at serving stations. When you’re fi nished with your
T e richness of the wine and its tannins can stand up to the full fl avor of the meat.
And of course, a glass of sparkling wine is a perfect accompaniment to any dessert!
Personally, my favorite menu on board is the degustation menu in La Veranda.
T e preparation is unique and very French. Seared foie gras and tuna sashimi go well
with a glass of Chateau d’Yquem or a sweet wine. Escargots and mushrooms pair nicely with a beautiful Sancerre Tuileres."
For a full list of Eduardo’s suggested pairings, visit
pgcruises.com/dining
Paul Gauguin Cruises |
www.pgcruises.com
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