What is your opinion of the Paul Gaugin alternative restaurants? I loved the alternatives on Mariner and Voyager, but was less than thrilled with the one on the Navigator. I guess because of the name, I'm wondering if La Veranda on PG is more akin to the Navigator as an alternative than to the alternatives on the sister ships.

Also, is it a problem to get a reservation at Le Grill (it does look like they require a reservation for dinner)? I'd imagine that eating under the stars in Polynesia would be a great experience.

Le Grill is very nice, and the food is generally good, although not up to L'Etoile. And dining outside can be very romantic and pleasant, as long as it's not too hot. You shouldn't have a problem getting a reservation, perhaps for a night when the ship is in a lagoon rather than at sea. Haven't experienced the new la Veranda since it's changed, but I'm sure it won't be anything like Portofino's, at least entertainment-wise, and the food I believe is French bistro.

I'd recommend trying both alternative resturants - we enjoy them both. Le Grill is outdoors - I like the ambience - casual, intimate, tropical breezes, candlelight - the food is Asian/Pacific. I'd say La Veranda is more "upscale" than L'Etoile - darker, quieter, French cuisine - but not as "formal" as Signatures would be on other ships. No entertainment in La Veranda - though sometimes the Gauguines will stroll the restaurants singing softly. LV on the PG is not the casual alternative like it is on the other ships - I'd say the opposite, it's more of the special occasion restaurant on the PG.

I don't think it's any problem to get reservations at both during the course of a week. Hope this helps, let me know if you have more specific questions.

Dena

I agree with Wendy and Dena. Definitely try both restaurants. We read less than stellar reports about LeGrill before our PG cruise, but we ended up dining there twice (you are only supposed to go once per sailing, but we begged our way back in). We just loved it. It is better to be seated at a table out by the railing rather than a central table - you get a better breeze. My only (minor) complaint about LeGrill is the tables are small, and fitting all the drinks, bread, etc. can be very tight if 4 are dining together.

Crystal, I know you are going to LOVE the PG!

I neglected to mention some of my favorite foods on the PG...in La Veranda, I had a wonderful steak with herb butter. Yum! The mushroom risotto is heavenly. It may be on the menu as a vegetarian entree - you can ask for a small portion to be served as an appetizer. There's also an asparagus/mascarpone appetizer that I really like.

At Le Grill, my favorite has been chicken curry, but if you like fish (I don't) I'm sure the fresh fish selections are great.

Desserts - yum! I think the PG has the best creme brulee in the universe. You can tell they make it with good Tahitian vanilla by the tiny seeds in it. You'll see it occasionally on the lunch buffet (likely on French day) as well as on the dinner dessert menu at some point (including at LV). If you are a dessert souffle lover, in our two trips, the PG has never offered souffles on their menu, but last time we special ordered some delicious chocolate souffles. So if you want a souffle, don't wait for it to be on the menu, but do special order.

Dena

Thanks for all the great information!

If you like creme brulee, like me. You can tell them to give it to you every meal. Theirs is almost as good as mine.
Don't forget to ask for seconds if you want to make a total spectacle of yourself(mea culpa)
We ate at La Veranda with the executive captain and the lobster was terrific. Behaved myself that time.

Will you share your recipe with us?

Egret, I can eat creme brulee for breakfast, lunch and dinner! The few times I have been seasick, it was the only thing that I and my stomach would agree on!

I can't wait for the creme brulee. I love the desserts on the PG because they use that fresh vanilla. Thanks for the tip Karen, to eat it for breakfast!!

I enjoyed Le Grill for dinner because we could eat outside again.

Martha

I got a gift of a Creme Brulee Recipe from one of my LCT Friends. I will ask if it can be shared. It is the best I have ever had - of course the recipe came with fresh Vanilla Beans. I was surprised how easy it is to make.

The only hard part is blasting the top of the creme brulee with Mark's welding torch

A burns-o-matic torch works well, however my family gets grossed out so they gave me a chiniose and kitchen torch for Christmas a couple of years ago. There are several ways to make it. I whisk egg yolks with sugar add the creme and the vanilla and cook it at 300F for 45 minutes in the ramekins.
Hmm, I never thought about asking for it for breakfast on the PG. I will have to try that next trip.
As easy as it is to make, so many times Ihave had POOR creme brulee at restaurants. Some times it isn't even set, and they have the nerve to tell me "thats the way we make it here".
Sorry I obsess.

It's been several years since I have been on the PG but on the Navigator, Mariner and Voyager, it is on the room service menu so you may have it anytime. And...it's delicious!! Nice texture, crunchy top and it usually comes with big fat raspberries and blackberries.

You need one of these, K!

Actually, I bought one of those and took it back. Went to Home Depot for a small propane torch. Much better. Freddie made that suggestion and it was half the price and twice the flame!

Yes, indeed, that cute little brushed stainless steel butane torch is chic; but it is not remotely as effective as a basic propane torch from the hardware store. I keep my butane torch around in case a guest needs it to light a cigar (outside on the deck, of course) or frizz off a few split ends. However, when it's time to make a great crackling topping on the creme brulee, the propane torch comes in from the garage. Our Cordon Bleu instructor on WAVE told us that he only uses the propane torches and has no time to fiddle with the slow butane models.

Kathy asked me to post the recipe that I sent her with the vanilla beans. In order to not entirely highjack this PG restaurants thread, I will start a new one Off Topic, in hopes that we will get more good recipes for this wonderful treat.

Freddie -

Thank you for your recipe.

Tina

I checked with the chef on the propane torch - he just laughed.