Rudi Sodamin Holland America and Sel de Mer

In recognition of Holland America’s culinary consultant Rudi Sodamin, Master Chef and creator of Koningsdam’s Sel de Mer restaurant, the cruise line is launching a new French brasserie as a pop-up dining event in their Pinnacle Grill restaurants.

Holland America Sel de Mer is a similar concept to their previous pop-up, Evening at Le Cirque, a one-night dining experience under the guidance of Sirio Maccioni, founder of world famous Le Cirque restaurant in New York City.  Taking place on six of Holland America’s ships, this new pop-up is named Rudi’s Sel de Mer.

What to expect at Rudi’s Sel de Mer

As a stand-alone restaurant on Koningsdam, Sel de Mer has garnered its share of accolades. Building on that success, the pop-up will feature a version of the menu with classic French dishes, including local seafood served in a setting that will transform the Pinnacle Grill alternative dining venue into an intimate brasserie, similar to the permanent eatery on Koningsdam.  The restaurant-for-a-night will also feature a specially crafted cocktail and wine menu.  Sel de Mer, the pop-up version, will be offered one time on seven-day cruises, and twice on voyages ten days or longer.

Rudi’s Sel de Mer will offer a classic selection of French seafood dishes with a contemporary spin. After an amuse-bouche of Seared Scallops on Seaweed Salad and Light Saffron Vinaigrette Foam, appetizer choices will include Steak Tartare, Bouillabaisse Marseillaise, Rudi’s Seafood Tower and the classic Fruits de Mer, which serves two.

Sel de Mer Dover Sole Meuniere

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Entrées will include Broiled Maine Lobster, Whole Dover Sole Meunière, Rack of Lamb Persillade, Duck Cassoulet, Steak Frites, Soufflé au Fromage and Salt Crust Baked Branzino. Depending on the port, chefs may go ashore to local fish markets to personally select the catch of the day to be the featured dish for that evening’s meal.

Side dishes include French fries, cauliflower puree, green beans, wild rice, truffled mashed potatoes and ratatouille.

READ MORE about Holland America’s New Explorations Central.

For dessert, guests may choose from Crêpes Suzette, Apple Tarte Tatin, Profiteroles with Hot Chocolate Sauce, Artisanal French Cheese Plate and Rudi’s famed Souffle – his version of the Salzburg Nockerl.

What’s the cost

All this for a set price of $49 per person for dinner.  Reservations are highly recommended.

What ships and when

In chonological order:  Nieuw Amsterdam March 31; Oosterdam May 11; Eurodam May 24; Westerdam June 12; Noordam October 2; Zuiderdam November 10.


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