BOB BINDER ON BURGERS AND BEGONIAS
If you read my post yesterday, you’ll recall that I was about to indulge in a burger tasting at Waves Grill. I am here to report that, as you might imagine, I was thoroughly impressed with the latest burgers from Chef Franck Garanger. As our Fleet Corporate Chef, he is responsible for many of the new recipes that will be unveiled onboard Riviera, and each dish we’ve tasted onboard has been better than the last.
Of course, we’ve tried some exquisite dishes, such as the hoisin-sautéed duck foie gras with pecan and cucumber salad that will soon be featured in La Reserve. But some days you just want a great burger. And when Chef Garanger is involved, even a burger becomes a work of art. How does a Kobe beef burger with black truffle sauce and baby cress sound? Or perhaps the newest twist to be featured in Waves – the Alaskan salmon burger with Béarnaise tartar sauce and spicy slaw. And it goes without saying that Waves has the best fries anywhere.
While I love to take every possible opportunity to get involved in food tastings, one area in which I am definitely hands-off is the floral department. At home my flowers shrivel up after a day or two, so I’ve been sure to keep my “non-green thumbs” away from the plants onboard Riviera.
More than 40 varieties of flowers will be featured onboard. They come from all over the world – just like our international crew. And you will NEVER find an artificial plant onboard an Oceania Cruises ship.
I’d better get back to work as we’re six days and counting from the sailing of Riviera’s Christening Cruise. President Kunal Kamlani joined us today and will be sharing his impressions of Riviera here on the blog as well. Hint: I think he’ll be pretty impressed.