For a three-course meal at Le Voyage \u2014 one appetizer, one entr\u00e9e, and one dessert \u2014 it prices $75 per particular person.<\/p>\n
Le Voyage Menu on Celebrity Beyond<\/h3>\nAppetizers<\/h2>\n\n- Vadouvan Roasted Cauliflower:<\/strong> Lentil ragout, cilantro pondicherry lime pickles<\/li>\n
- Alaskan King Crab Salad:<\/strong> Avocado, radish, mango ginger-lime French dressing<\/li>\n
- Tuna Crudo Riviera:<\/strong> Fennel, black olive socca, arugula tonnato sauce<\/li>\n
- Roasted Beet and Carrot Salad:<\/strong> Grilled kale, farro, tahini dressing<\/li>\n
- Vidalia Onion Tart:<\/strong> Endive, apple, taleggio sabayon<\/li>\n
- Tartare de Boeuf \u00e0 la Tunisienne:<\/strong> Harissa, cucumber, tuile, peppermint labneh<\/li>\n
- Tamarind and Peanut-Crusted Prawns:<\/strong> Papaya slaw, inexperienced Thai curry<\/li>\n<\/ul>\n
Entr\u00e9es<\/h2>\n\n- Loup de Mer au Ras El Hanout:<\/strong> Heirloom carrots, saffron Israeli cous-cous, preserved lemon<\/li>\n
- Brazilian Moqueca:<\/strong> Corvina, carabinero shrimp, squid candy pepper, coconut broth, cashew rice<\/li>\n
- Risotto au Homard:<\/strong> Lobster, zucchini, cherry tomato confit sauce Am\u00e9ricaine<\/li>\n
- Poulet aux Morilles:<\/strong> Pommes dauphine, asparagus, morels Madeira cream<\/li>\n
- 5-Spice Duck Pithivier:<\/strong> Bok Choy, shiitake, candy and bitter sauce<\/li>\n
- Lamb Chop \u00e0 la Gr\u00e8cque:<\/strong> Sweet and bitter eggplant pistachio-pepper pesto, tzatziki<\/li>\n
- Grilled Rubia Gallega Filet Mignon:<\/strong> Black truffle sauce, salsify, hazelnuts Saint-Nectaire potatoes Mille-Feuille<\/li>\n<\/ul>\n\n
![\"le](\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/ywAAAAAAQABAAACAUwAOw==\")
<\/figure>\n<\/div>\nDesserts<\/h2>\n\n- Mille-Feuille “Martinique:”<\/strong> Pineapple, kumquat confit, ardour fruit curd<\/li>\n
- Raspberry and Lime Paviova:<\/strong> Vegan meringue, raspberry sorbet<\/li>\n
- Riz au Lait:<\/strong> Rice pudding, Sicilian pistachio caramelized peaches<\/li>\n
- Sauerkirsche Black Forest:<\/strong> Sour cherry gel\u00e9e, chocolate cr\u00e9meux<\/li>\n
- Caf\u00e9-Cardamom:<\/strong> Ethiopian espresso ice cream, chocolate financier, chocolate foam<\/li>\n<\/ul>\n
Beverages<\/h2>\n\n- Single Espresso \u2014 $3<\/li>\n
- Double Espresso \u2014 $4<\/li>\n
- Macchiato \u2014 $3<\/li>\n
- Cappuccino \u2014 $5<\/li>\n
- Latte \u2014 $5<\/li>\n
- Americano \u2014 $5<\/li>\n
- Mocha \u2014 $5<\/li>\n
- White Chocolate Mocha \u2014 $5<\/li>\n
- Caramel Macchiato \u2014 $5<\/li>\n<\/ul>\n
Late Harvest & Fortified Wines By The Glass<\/h2>\n\n- Barton & Guestier, Sauternes 2007 (750ml) \u2014 $9<\/li>\n
- Oremus, Furmit, Tokaj \u2014 $13<\/li>\n
- Inniskillin, Vidal, Icewine \u2014 $32<\/li>\n<\/ul>\n
Note: This Le Voyage<\/a> menu is just an instance, and is topic to vary at any time.<\/em><\/p>\nREAD NEXT: Celebrity Beyond Trip Report, Day 1: More is More<\/a><\/strong><\/p>\nPin it!<\/p>\n
\n<\/figure>\n<\/div>\nThe publish MENU: Le Voyage Specialty Restaurant on Celebrity Beyond<\/a> appeared first on Cruise Radio – Daily Updates On The Cruise Industry<\/a>.<\/p>\n[ad_2]<\/p>\n","protected":false},"excerpt":{"rendered":"
[ad_1] Celebrity Cruises’ Edge-class ships are extraordinarily comparable in most methods. First got here the category’ namesake ship Celebrity Edge, then Celebrity Apex and Celebrity Beyond. The cruise line amped up its recreation a bit with Beyond, together with a brand-new specialty restaurant: Le Voyage by acclaimed chef and Celebrity’s Culinary Ambassador Daniel Boulud. The […]<\/p>\n","protected":false},"author":1,"featured_media":16283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/cruiseradio.net\/wp-content\/uploads\/2022\/12\/IMG_2166_Original-1030x773.jpg","fifu_image_alt":"","footnotes":""},"categories":[35],"tags":[],"class_list":{"0":"post-16281","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cruise"},"_links":{"self":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts\/16281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/comments?post=16281"}],"version-history":[{"count":0,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts\/16281\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/media\/16283"}],"wp:attachment":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/media?parent=16281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/categories?post=16281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/tags?post=16281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- Vadouvan Roasted Cauliflower:<\/strong> Lentil ragout, cilantro pondicherry lime pickles<\/li>\n
- Alaskan King Crab Salad:<\/strong> Avocado, radish, mango ginger-lime French dressing<\/li>\n
- Tuna Crudo Riviera:<\/strong> Fennel, black olive socca, arugula tonnato sauce<\/li>\n
- Roasted Beet and Carrot Salad:<\/strong> Grilled kale, farro, tahini dressing<\/li>\n
- Vidalia Onion Tart:<\/strong> Endive, apple, taleggio sabayon<\/li>\n
- Tartare de Boeuf \u00e0 la Tunisienne:<\/strong> Harissa, cucumber, tuile, peppermint labneh<\/li>\n
- Tamarind and Peanut-Crusted Prawns:<\/strong> Papaya slaw, inexperienced Thai curry<\/li>\n<\/ul>\n
Entr\u00e9es<\/h2>\n
- \n
- Loup de Mer au Ras El Hanout:<\/strong> Heirloom carrots, saffron Israeli cous-cous, preserved lemon<\/li>\n
- Brazilian Moqueca:<\/strong> Corvina, carabinero shrimp, squid candy pepper, coconut broth, cashew rice<\/li>\n
- Risotto au Homard:<\/strong> Lobster, zucchini, cherry tomato confit sauce Am\u00e9ricaine<\/li>\n
- Poulet aux Morilles:<\/strong> Pommes dauphine, asparagus, morels Madeira cream<\/li>\n
- 5-Spice Duck Pithivier:<\/strong> Bok Choy, shiitake, candy and bitter sauce<\/li>\n
- Lamb Chop \u00e0 la Gr\u00e8cque:<\/strong> Sweet and bitter eggplant pistachio-pepper pesto, tzatziki<\/li>\n
- Grilled Rubia Gallega Filet Mignon:<\/strong> Black truffle sauce, salsify, hazelnuts Saint-Nectaire potatoes Mille-Feuille<\/li>\n<\/ul>\n
\nDesserts<\/h2>\n
- \n
- Mille-Feuille “Martinique:”<\/strong> Pineapple, kumquat confit, ardour fruit curd<\/li>\n
- Raspberry and Lime Paviova:<\/strong> Vegan meringue, raspberry sorbet<\/li>\n
- Riz au Lait:<\/strong> Rice pudding, Sicilian pistachio caramelized peaches<\/li>\n
- Sauerkirsche Black Forest:<\/strong> Sour cherry gel\u00e9e, chocolate cr\u00e9meux<\/li>\n
- Caf\u00e9-Cardamom:<\/strong> Ethiopian espresso ice cream, chocolate financier, chocolate foam<\/li>\n<\/ul>\n
Beverages<\/h2>\n
- \n
- Single Espresso \u2014 $3<\/li>\n
- Double Espresso \u2014 $4<\/li>\n
- Macchiato \u2014 $3<\/li>\n
- Cappuccino \u2014 $5<\/li>\n
- Latte \u2014 $5<\/li>\n
- Americano \u2014 $5<\/li>\n
- Mocha \u2014 $5<\/li>\n
- White Chocolate Mocha \u2014 $5<\/li>\n
- Caramel Macchiato \u2014 $5<\/li>\n<\/ul>\n
Late Harvest & Fortified Wines By The Glass<\/h2>\n
- \n
- Barton & Guestier, Sauternes 2007 (750ml) \u2014 $9<\/li>\n
- Oremus, Furmit, Tokaj \u2014 $13<\/li>\n
- Inniskillin, Vidal, Icewine \u2014 $32<\/li>\n<\/ul>\n
Note: This Le Voyage<\/a> menu is just an instance, and is topic to vary at any time.<\/em><\/p>\n
READ NEXT: Celebrity Beyond Trip Report, Day 1: More is More<\/a><\/strong><\/p>\n
Pin it!<\/p>\n
\nThe publish MENU: Le Voyage Specialty Restaurant on Celebrity Beyond<\/a> appeared first on Cruise Radio – Daily Updates On The Cruise Industry<\/a>.<\/p>\n
[ad_2]<\/p>\n","protected":false},"excerpt":{"rendered":"
[ad_1] Celebrity Cruises’ Edge-class ships are extraordinarily comparable in most methods. First got here the category’ namesake ship Celebrity Edge, then Celebrity Apex and Celebrity Beyond. The cruise line amped up its recreation a bit with Beyond, together with a brand-new specialty restaurant: Le Voyage by acclaimed chef and Celebrity’s Culinary Ambassador Daniel Boulud. The […]<\/p>\n","protected":false},"author":1,"featured_media":16283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/cruiseradio.net\/wp-content\/uploads\/2022\/12\/IMG_2166_Original-1030x773.jpg","fifu_image_alt":"","footnotes":""},"categories":[35],"tags":[],"class_list":{"0":"post-16281","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cruise"},"_links":{"self":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts\/16281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/comments?post=16281"}],"version-history":[{"count":0,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/posts\/16281\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/media\/16283"}],"wp:attachment":[{"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/media?parent=16281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/categories?post=16281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoptraveler.com\/index.php\/wp-json\/wp\/v2\/tags?post=16281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Raspberry and Lime Paviova:<\/strong> Vegan meringue, raspberry sorbet<\/li>\n
- Brazilian Moqueca:<\/strong> Corvina, carabinero shrimp, squid candy pepper, coconut broth, cashew rice<\/li>\n
- Alaskan King Crab Salad:<\/strong> Avocado, radish, mango ginger-lime French dressing<\/li>\n