La Dame: Haute Cuisine on the High Seas

 

Experience the pinnacle of French gastronomy at La Dame, where sophistication meets tradition, and an exclusive tasting menu unfolds course by course. Each plate a study in masterful technique, seasonal ingredients, and modern refinement.  The menu highlights seasonal, high-quality ingredients, with signature dishes often including foie gras, farm-raised caviar with blinis and traditional condiments, Escargots de Bourgogne in puff pastry, Lobster, Beef Tenderloin with Café de Paris sauce, and Dover Sole à la Grenobloise plus refined desserts. This is haute cuisine at its finest. La Dame offers a high-end wine experience, with a focus on curated, premium, and often French selections tailored to a gourmet French menu, including an inventory of thousands of bottles for special tastings and pairings. Arriving for three evenings while on board the Silver Nova, each dinner was sensational. 

Waiter lighting candle for dinner

La Dame menu where an exclusive tasting menu unfolds course by course

Dinner begins with a glass of French champagne

Locally sourced, fresh-churned butters, with one flavoured with seaweed

for a district umami flavor

Sourdough bread roll with a crispy crust and soft interior

Bespoke lighting with Lalique crystal petals decorates each table at La Dame

Amuse-bouche arrives with an artfully designed glass cloche,

that is removed by our servers...

...to reveal a delicate foamy cream of onion soup  

Caviar & Condiments: 1 oz Signature Farm-Raised Caviar served with buckwheat blinis 

and traditional condiments

Buckwheat blinis with steamed Jersey potato filled with sour cream

Buckwheat blini topped with sour cream, crumbled egg yolk, caviar and chives 

for a decadent little mouthful of loveliness

Foie Gras en Robe with duck liver, white Port marinade and essence of 'Granny Smith Apples, 

served with lemon verbena leaves, red grapes, duck jus emulsion and served with brioche

Iced Menton Lemon Sorbet served as a palate cleanser

Our server Khoma deboning the pan fried Dover Sole 

Dover Sole de la Petite Pêche

Roasted Rack of Lamb with creamy herbed parmesan polenta and grilled vegetables

Rich dark Chocolate Ganache Layer Cake with raspberries

Mignardise et Petits Fours