Was anyone on Seabourn Ship when Thomas Keller dishes were sampled in September?

Wine pairing could get interesting at that point.

Boy howdy, am I sorry to have mentioned the NaCl component of some Keller meals.

Boy howdy, am I sorry to have mentioned the NaCl component of some Keller meals.

Yes, this thread went downhill fast...

Boy howdy, am I sorry to have mentioned the NaCl component of some Keller meals.

Oh don't worry, it's just the "kids" having fun :D

Julie

Oh don't worry, it's just the "kids" having fun :D

Precisely. I forgot that those of us from the US aren't given as much liberty to make tongue-in-cheek comments.

Back to the topic at hand... I hope Seabourn will use Keller to up the ante in the Seabourn Square pastry case... the macarons at Bouchon are lovely, although I've always wondered if the consistency of the ones on Seabourn is a pastry issue or a humid sea air issue.

I'm just excited now to see what's on offer on my next sailing. I already like the cuisine on Seabourn but I'm thrilled to see what might improve. As long as my nightly soufflés stay on the menu, I'm game.

As the original Bouchon Bakery in Yountville was my breakfast this morning I have to ask: Any chance that Keller redoes the breakfast pastries or the cookies on the ship? Perhaps add his brownies, macaroons and chocolate chip cookies to the menu. Also the ham & cheese croissant/baguettes are awesomesauce.

Thomas Keller will not be in charge of all food venues on the ship so I doubt we'll find his influence in every area. Probably just his restaurant and perhaps some dishes in the MDR.