Naturally, the most important person on board is the Captain because he spearheads the service on board. Captain Marco Nogara (Italy) is a very active and friendly commander. His bearing is one of an excellent host, but also one of authority. He has the appearance of just stepping off the cover of "GQ" Magazine. Hotel Director Guna Chellan (India) is very knowledgeable about the ship and her many amenities; he graciously answered all of our questions. Guest Relations Director Leslie Baland made herself available to all passengers. Her assistant Christine Budaha was a whiz at making our cruise a pleasure. When we just asked of a possibility --- it was done! Fantastic.
We dined the first evening on the main floor of the Golden restaurant with wonderful service from our waiters Dan and Ivan. However, Maitre D' Suresh, in order to accommodate a large family group, requested if he could moved us to the balcony of the Golden. Must be Karma, because we now had a beautiful table for two overlooking the grand staircase and two of the nicest servers: Lady and Lucio.
The dining staff Manager Branimir Plovanic (Croatia) enthusiastically told us about Monsieur Blanc's contributions to the new menus on board, and we certainly approved of the French influence and style. Magnifique! The portions and presentation were much improved. Carnival President & CEO Bob Dickinson has made a special effort to improve the level of cuisine on board, and we feel he has achieved it with the world-renowned Chef Georges Blanc, who has had for many years a three star rating by Michelin. We feel this was a great move since the Carnival Liberty spends her summers in Europe. President Dickinson has also started a new Presidential Wine Club which is for both novices and connoisseurs. It is sort of a Wine of the Month Club aimed at introducing members to various famous and new wines. Vincent believes that Carnival has an excellent wine selection.
The food on board is fresh, delicately seasoned and elegantly presented. Food and service in the main dining rooms and in Emile's Buffet and elsewhere on board is very good. In this review we will give the specifics on Harry's Club, Panorama Deck 10 ($30 per person fee). This is a must do for passengers on the Liberty. We have only seen one other restaurant at sea that was as elegant as this one: The Olympic on Celebrity's Millennium, which had the original wood paneling and wine cellar from the White Star Lines Olympic (sister ship to the doomed Titanic). At Harry's we had a wonderfully special evening: wined and dined and the lovely Hostess Isabella filled us in on the fabulous Harry Winston jewelry featured in the many vitrines and pointed out the gigantic "diamond" light necklace which surrounds the room and displays huge emerald cut "yellow diamonds" as pendants. Beautiful music, delicious food and excellent cuisine, it was just perfect!
There are two menus, a traditional A La Carte that Vincent enjoyed and the special "Degustation Menu" which Mary savored immensely. While the Sommelier Ciprian (Romania) and the excellent waitress Tina served us so elegantly, the eight courses from Georges Blanc's menus just kept coming. This is more of a taster's presentation: small portions of exquisitely prepared delicacies. If this is not your cup of tea, there is always the 24 oz. Porterhouse steak! Having dined in the degustation manner many times in Italy, we know it is for gourmets who really want to taste, not gorge. Here we go, the eight courses are as follows:
- Chilled Asparagus soup.
- Shrimp and salmon appetizers.
- Creamy Lobster Bisque Veloute` with Brandy.
- Succulent Chilean Sea Bass and olive cake.
- Campari and Citrus Sorbet to cleanse the palate.
- Chicken with Fois Gras, oyster and mushroom sauce.
- Filet Mignon, and Beef Tartar with chilled Bernaise cream.
- The Grand Finale, Chef's special dessert Chocolate Tartufe with fresh berries (blackberries, blueberries, strawberries and raspberries) with sherbet.
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